Mexican MEV With Beans, Peppers, and Jicama

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 21%
  • Fat: 7.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 3.4g
  • Protein: 13.5g
  • Carbohydrate: 50.2g
  • Fiber: 6.2g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 480mg
  • Calcium: 97mg


  • 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)


  1. Preheat oven to 350°.
  2. Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.
  3. 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.
  4. 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.
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