Mexican Pinto Beans
Mexican Pinto Beans could be just the gluten free and dairy free recipe you've been looking for. This main course has 387 calories, 17g of protein, and 10g of fat per serving. For $1.06 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is typical of Mexican cuisine. It is brought to you by Skinny Taste. 1050 people have made this recipe and would make it again. Head to the store and pick up green chilies, garlic, yellow onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Overall, this recipe earns an excellent spoonacular score of 98%. Similar recipes include Mexican Pinto Beans, Mexican Pinto Beans, and Mexican Pork & Pinto Beans.
Servings: 8
Ingredients:
8 ounces sliced avocado
2 bay leaves
1/4 cup minced cilantro
1 pound dried pinto beans
3 clove garlic, minced
1 (4.24 ounce) can chopped green chilies
1 whole jalapeño
1 teaspoon Kosher salt
lime wedges, for serving
3 ounces queso Oaxaca or mozzarella, diced 1/4-inch
1 teaspoon olive oil
1/4 medium red onion, chopped
2 scallions, chopped
tortillas, optional for serving
2 tablespoons chicken or vegetable bouillon (Better than Bouillon)
2 medium vine tomatoes, cored, seeded, and chopped
1/2 medium yellow onion, left whole
1 small yellow onion, chopped
Equipment:
pressure cooker
bowl
ladle
Cooking instruction summary:
Soak the beans overnight in water. Discard the water the next day. Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl. In the pressure cooker combine the soaked beans, green chilies, jalapeo, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes. Natural release. Discard bay leaves, half onion and jalapeo and stir in the reserved sauted onion and season with salt. Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally. Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl. Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.
Step by step:
1. Soak the beans overnight in water. Discard the water the next day. Set pressure cooker to saute, add the oil and chopped onion and cook until soft.
2. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl. In the pressure cooker combine the soaked beans, green chilies, jalapeo, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes. Natural release. Discard bay leaves, half onion and jalapeo and stir in the reserved sauted onion and season with salt. Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally. Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl. Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado.
3. Serve with lime wedges and tortillas if desired.
Nutrition Information:
covered percent of daily need
