Dinner

Mexican Veggies and Pinto Beans is for Dinner.

Mexican Veggies and Pinto Beans takes 15 minutes to prepare.

Mexican Veggies and Pinto Beans takes 135 minutes to cook.

Mexican Veggies and Pinto Beans makes 7 servings.

The ingredients for Mexican Veggies and Pinto Beans are:

3 TBS. extra virgin olive oil
3 small onions, diced
12 cups water
1 cup Navy beans
3/4 cup Northern beans
2 TBS. cilantro, dried
2 medium carrots, cut into slices
2 tsp. cumin, ground
2 tsp. chili powder
4 cups green pepper, chopped(about 2 lg.)
3 cups frozen mixed vegetables
1/2 tsp. black pepper
1/4 tsp. cayenne

Here is how you make Mexican Veggies and Pinto Beans:

Makes 7 - one cup servingsHeat oil in large soup pot over medium heat.Add onions.Cook for 5 minutes, stirring occasionally, till onions soft.Add 12 cups water and the beans.Cover and raise heat to high. Bring to a boil, then lower heat to medium.Cover and cook 45 minutes, stirring occasionally.Add cilantro, cumin, chili and carrots.Cook, uncovered, for 45 minutes.When beans are tender, add green pepper and 2 spice peppers. Cook 30 more minutes.Stir in mixed veggies and cook 5 minutes.Number of Servings: 7Recipe submitted by SparkPeople user LEBOOBOO.

The nutritional information for Mexican Veggies and Pinto Beans is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 182.8

• Total Fat: 6.6 g
• Cholesterol: 0.0 mg
• Sodium: 99.0 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 8.2 g
• Protein: 6.7 g