Tex-Mex Baked Beans
South-of-the-border taste in spicy baked beans! 148
148
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.
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?
