Pinto Beans with Tortilla Cheese Crust
4 cans Pinto beans; rinsed, drained (15-ounce)
2 tbsp Vegetable oil
2 cups Chopped onions
1 cup Chopped red bell pepper
1 cup Chopped yellow bell pepper
2 tbsp Chopped garlic
2 tbsp Chili powder
2 tsp Ground cumin
1 can Italian-style tomatoes; drained, chopped, juices reserved (28-ounce)
1 cup Canned chicken broth
1 tsp Hot pepper sauce; (such as Tabasco)
8 tbsp Chopped fresh cilantro
3/4 cup Finely crushed tortilla chips
1 cup Packed grated Monterey Jack cheese with jalapenos
Puree 1 can beans in processor. Heat oil in Dutch oven over medium heat. Add onions and bell peppers; sauté until soft, about 10 minutes. Add garlic; sauté 2 minutes. Add chili powder and cumin; stir 1 minute. Mix in tomatoes, 1/2 cup juices, broth, pepper sauce, whole beans and pureed beans. Simmer mixture 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper. Pour into 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Chill.
Preheat oven to 400F. Sprinkle crushed chips over beans. Bake until heated through, about 30 minutes. Top with cheese; bake until melted, about 5 minutes. Top with 2 tablespoons cilantro.
Serves 8.