mexican

Frijoles Puercos Style Pinto Beans with Bacon and Melted Cheese

This simmered dish pairs cooked pinto beans, drained with bacon, monterey jack cheese, shredded and white onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

74 g Carbohydrates

25 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

198g cooked pinto beans, drained 251 kcal
23g bacon 124 kcal
46g white onion, diced 18 kcal
5g garlic, minced 7 kcal
46g chicken broth, low sodium 3 kcal
34g monterey jack cheese, shredded 137 kcal
0.5 tsp (1g) ground cumin 4 kcal
0.5 tsp (1g) smoked paprika 3 kcal
2 piece (48g) corn tortillas 105 kcal
0.25 tsp (1g) kosher salt 0 kcal

Cooking instructions

bacon
Cook bacon in a skillet over medium until crisp, 5-7 minutes. Remove bacon and leave the fat in the pan.
baconwhite oniongarlic
Add onion to the bacon fat and cook until soft, 3 minutes. Add garlic and cook 30 seconds.
cooked pinto beanschicken broth
Stir in pinto beans and mash about half with a spoon. Add broth to loosen and simmer 4 minutes.
ground cuminsmoked paprikakosher salt
Stir in smoked paprika and cumin. Taste and season with salt.
baconmonterey jack cheesecorn tortillas
Top with cheese, cover 1 minute to melt. Sprinkle with crumbled bacon and serve with warm tortillas.