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Tex-Mex Baked Beans

 

South-of-the-border taste in spicy baked beans!
148

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

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

Ingredients

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

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Nutrition Facts

Serving Size 588g (20.7 oz)
Amount per Serving
Calories 43512% of calories 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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