2 (15.5-ounce) cans pink or pinto beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 teaspoon olive oil
2/3 cup chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup reduced-fat sour cream
1/4 cup (1 ounce) shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro
6 ounces baked tortilla chips (about 120 chips)
How to Make It
Place half of beans in a bowl; mash with a fork or potato masher. Stir in remaining whole beans. Drain tomatoes, reserving 1/4 cup liquid.
Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add beans, tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, stirring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream.
Sprinkle cheese evenly over bean mixture; cover and let stand 3 minutes or until cheese melts. Sprinkle with cilantro, and serve warm with chips.
Oxmoor House Healthy Eating Collection
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