Mexican MEV With Beans, Peppers, and Jicama

Recipe from

Cooking Light

Nutritional Information

Calories 313
Caloriesfromfat 21 %
Fat 7.2 g
Satfat 1.1 g
Monofat 1.9 g
Polyfat 3.4 g
Protein 13.5 g
Carbohydrate 50.2 g
Fiber 6.2 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 480 mg
Calcium 97 mg

Ingredients

2 (15-ounce) cans cannellini or other white beans
1 tablespoon vegetable oil
2 cups vertically sliced onion
1 to 1 1/2 teaspoons bottled chipotle sauce or hot sauce
1 teaspoon dried savory
2 garlic cloves, minced
1/2 cup diced peeled jicama
2 tablespoons minced fresh cilantro
1 (12-ounce) bottle roasted red bell peppers, drained
Cooking spray
Minced cilantro (optional)

Preparation

Preheat oven to 350°.

Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes. Add beans, chipotle sauce, savory, and garlic; sauté 5 minutes. Remove from heat. Place 2 cups bean mixture in a large bowl; mash with a potato masher. Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and minced cilantro; stir well.

Arrange bell peppers in the bottom and up sides of 4 (10-ounce) ramekins coated with cooking spray. Divide bean mixture evenly among ramekins; place ramekins on a baking sheet. Bake at 350° for 20 minutes. Invert ramekins onto each of 4 plates. Garnish with minced cilantro, if desired.

October 1997
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