Time: 20 min.
Complexity: easily
Servings: 4

Canned beans make a hearty filling for Mexican tortillas.

Ingredients:

• Two cans (400 g) of pinto beans
• 0.5 cup chopped cilantro
• 4 slices of bacon
• 1 jalapeño pepper, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pinto beans, jalapeno pepper, bacon, cumin, oregano, baked beans, hot sauce, cilantro

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Preparation:

Step 1
• Sauté 4 slices of bacon and 1 chopped onion in olive oil over medium heat for 7 minutes. Add 1/2 cup chopped cilantro, 2 minced garlic cloves, 1 minced jalapeño (remove the seeds), and 1/2 teaspoon each of ground cumin, dried oregano, and coarse salt. Cook, stirring, for 5 minutes.
Step 2
• Add two 14-ounce cans of rinsed pinto beans and 2.5 cups of water. Cook, stirring, for 7 minutes. Add more cilantro and hot sauce.

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