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Tex-Mex Baked Beans

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Recipe

South-of-the-border taste in spicy baked beans!

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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1 each onions
chopped
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1 each sweet red bell peppers
red, chopped
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1 each sweet red bell peppers
green, chopped
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16 ounces navy beans
canned, rinsed, drained
16 ounces red kidney beans
canned, rinsed, drained
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16 ounces pinto beans
canned, rinsed, drained
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16 ounces tomatoes
canned, stewed, no-added-salt
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1 teaspoon oregano
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½ teaspoon cumin
ground
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½ teaspoon black pepper
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¼ teaspoon cayenne pepper
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1 x nonstick cooking spray
*

Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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1 each onions
chopped
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1 each sweet red bell peppers
red, chopped
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1 each sweet red bell peppers
green, chopped
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462.4 ml/g navy beans
canned, rinsed, drained
462.4 ml/g red kidney beans
canned, rinsed, drained
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462.4 ml/g pinto beans
canned, rinsed, drained
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462.4 ml/g tomatoes
canned, stewed, no-added-salt
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5 ml oregano
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2.5 ml cumin
ground
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2.5 ml black pepper
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1.3 ml cayenne pepper
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1 x nonstick cooking spray
*

Directions

Heat oil in a skillet over medium-high heat until hot. Add onion and peppers; sauté until tender. Combine beans, tomatoes, oregano, cumin, and peppers in a 3 quart casserole coated with cooking spray. Cover and bake for 1 hour in 350℉ (180℃) oven.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 588g (20.7 oz)
Amount per Serving
Calories 43512% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1313mg 55%
Total Carbohydrate 25g 25%
Dietary Fiber 15g 59%
Sugars g
Protein 49g
Vitamin A 19% Vitamin C 313%
Calcium 19% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 
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