See Also: Mexican War, the(dictionary)
Mexican War(encyclopedia)
Mexican Hot Pot(recipes)
New Mexican(dictionary)
mexican(medicine)
Mexican(dictionary)
Mexican wave(dictionary)
That Little Mexican Cafe(tourism)
Layered Mexican Dip(recipes)
Mexican Slaw(recipes)

Mexican Hot Pot (recipes)


Mexican Hot Pot

Yield: Makes 6 servings

The word "pinto" is Spanish for paint, explaining the theory that pinto beans were so named because their mottled beige appearance before cooking looks like they were dabbed with paint. Cooked pinto beans add a pretty pink color and hearty texture to this vegetarian stew.





Ingredients:



1tablespoon canola oil

1medium onion, sliced

3cloves garlic, minced

2teaspoons red pepper flakes

2teaspoons dried oregano

1teaspoon ground cumin

1can (28 ounces) whole tomatoes, chopped

2cups whole kernel corn

1can (15 ounces) chickpeas, rinsed and drained

1can (15 ounces) pinto beans, rinsed and drained

1cup water

6cups shredded iceberg lettuce









Preparation:





1.Heat oil in stockpot or Dutch oven over medium-high heat. Add onion and garlic; cook and stir 5 minutes. Add red pepper flakes, oregano and cumin; mix well.2.Stir in tomatoes, corn, chickpeas, pinto beans and water; bring to a boil over high heat.3.Reduce heat to medium-low; cover and simmer 15 minutes. Top individual servings with 1 cup shredded lettuce. Serve hot.









Nutritional Information:







Serving Size: 1/6 of total recipe







Sodium

765 mg







Protein

12 g







Fiber

7 g







Carbohydrate

46 g







Saturated Fat









Total Fat

5 g







Calories from Fat

16 %







Calories

252









Dietary Exchange:







Fat

1/2







Vegetable

2







Starch

2-1/2