Recipe by Cooking Light October 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
4 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

313 calories; calories from fat 21%; fat 7.2g; saturated fat 1.1g; mono fat 1.9g; poly fat 3.4g; protein 13.5g; carbohydrates 50.2g; fiber 6.2g; iron 4.5mg; sodium 480mg; calcium 97mg.
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