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Tex-Mex Baked Beans

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Submitted by babs77

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

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
red, chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
green, chopped
16 462.4
OUNCES ML/G NAVY BEANS
canned, rinsed, drained
16 462.4
OUNCES ML/G RED KIDNEY BEANS
canned, rinsed, drained
16 462.4
OUNCES ML/G PINTO BEANS
canned, rinsed, drained
16 462.4
OUNCES ML/G TOMATOES
canned, stewed, no-added-salt
1 5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML CAYENNE PEPPER

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 435 12% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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