Mexican Bean Bake
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|No salt tomato sauce||8 Ounce (1 Can)|
|Chili powder||1 1⁄2 Teaspoon|
|Ground cumin||1 Dash|
|Canned pinto beans||16 Ounce, drained, rinsed (1 Can)|
|Tomato||1 Medium, chopped|
In 1-quart casserole, combine all ingredients, except beans and tomato.
Microwave at High for 5 to 10 minutes, or until peppers are tender and flavors are blended, stirring once or twice.
Add beans and tomato.
Microwave at High for 3 to 5 minutes longer, or until hot and bubbly, stirring once.