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Santiago Salsa
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1 15oz can | pinto beans, rinsed and drained |
1 15oz can | black beans, rinsed and drained |
1 15oz can | navy beans, rinsed and drained |
1 cup | cooked white rice |
1 cup | diced tomato |
1/2 cup | diced onion |
3 cups | grated cheddar, mont jack blend, divided |
2 tbsp | finely diced pickled jalapeno |
1/2 tsp | ground cumin |
1/2 tsp | garlic powder |
1/8 tsp | cayenne pepper, (optional) |
Salt | |
pepper | |
For serving: | |
Tortilla chips | |
Sour cream | |
Salsa |
Preheat oven to 400.
Combine beans, rice, tomato, onion, 2 cups cheese, jalaoeno and spices. Season generously with salt and pepper. Pour into greased 10 inch iron skillet or round baking dish. Cover with foul and bake for 30 mins.
Remove from oven and take off foil. Sprinkle with remaining 1 cup cheese over the top and bake until cheese is melted, about 5-10 mins.
Serve warm with chips, sour cream and salsa.
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