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Mexican Hot Pot
Mexican Hot Pot
Yield: Makes 6 servings
The word "pinto" is Spanish for paint, explaining the theory that pinto beans were so named because their mottled beige appearance before cooking looks like they were dabbed with paint. Cooked pinto beans add a pretty pink color and hearty texture to this vegetarian stew.
Ingredients:
1tablespoon canola oil
1medium onion, sliced
3cloves garlic, minced
2teaspoons red pepper flakes
2teaspoons dried oregano
1teaspoon ground cumin
1can (28 ounces) whole tomatoes, chopped
2cups whole kernel corn
1can (15 ounces) chickpeas, rinsed and drained
1can (15 ounces) pinto beans, rinsed and drained
1cup water
6cups shredded iceberg lettuce
Preparation:
1.Heat oil in stockpot or Dutch oven over medium-high heat. Add onion and garlic; cook and stir 5 minutes. Add red pepper flakes, oregano and cumin; mix well.2.Stir in tomatoes, corn, chickpeas, pinto beans and water; bring to a boil over high heat.3.Reduce heat to medium-low; cover and simmer 15 minutes. Top individual servings with 1 cup shredded lettuce. Serve hot.
Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium
765 mg
Protein
12 g
Fiber
7 g
Carbohydrate
46 g
Saturated Fat
Total Fat
5 g
Calories from Fat
16 %
Calories
252
Dietary Exchange:
Fat
1/2
Vegetable
2
Starch
2-1/2
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