Mexican Pinto Beans with Queso by Skinnytaste

dried pinto beans, olive oil, yellow onion, cilantro, garlic, green chilies, jalapeno, chicken or vegetable bouillon, bay leaf, kosher salt, vine tomatoes, red onion, scallions, queso oaxaca or mozzarella, avocado, lime wedges, tortillas

Prep Time: 20 min
Cook Time: 1 hour 15 min
Total Time: 1 hour 3 min

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– 1 pound dried pinto beans
– 1 teaspoon olive oil
– 1 small yellow onion, chopped
– 1/4 cupminced cilantro
– 3 clove garlic, minced
– 1/2 medium yellow onion (left whole)
– 14.24 ounce can chopped green chilies
– 1 whole jalapeno
– 2 tablespoons chicken or vegetable bouillon (Better thanBouillon)
– 2 bay leaves
– 1 teaspoon Kosher salt
– 2 medium vine tomatoes (cored, seeded, and chopped)
– 1/4 medium red onion, chopped
– 2 scallions, chopped
– 1/4 cupminced cilantro
– 3 ounces queso Oaxaca or mozzarella (diced 1/4-inch)
– 8 ounces sliced avocado
– lime wedges (for serving)
– tortillas (optional for serving)

Prep Time: 20 min
Cook Time: 1 hour 15 min
Total Time: 1 hour 3 min

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