Botana means “appetizer”. But this dish is so much more! It makes a great meal when paired with a salad. And, it’s delicious wrapped up in a tortilla.
To save time, use a bag of frozen onions with peppers in place of fresh. If you don’t have fresh garlic, garlic powder will work just as well.
Makes: 8 Servings
Ingredients
2 cups cooked brown rice
3 small onions, diced
1 medium green bell pepper, diced
1 small clove garlic, chopped finely
1/2 cup low fat Monterey Jack cheese, shredded
2 cans (15 oz each) pinto or black beans, drained and rinsed
2 Tbs canola oil
1 can (15 oz) tomatoes, no salt added, diced or crushed
1 Tbs chili powder
1 tsp cumin
1 tsp dried oregano
1/2 tsp cayenne pepper
(spices are optional, but they will enhance flavor)
Instructions
- Preheat oven to 350°F.
- Add oil to a pan and set it at medium heat on the stove. Add onions, garlic, and bell pepper. Cook, stirring frequently, until veggies are soft and just starting to brown.
- Add spices, beans, and canned tomatoes with juices. Simmer mixture on low until thickened, about 15 minutes.
- Spray a 9×9 or 9×13 inch baking dish with cooking spray and spread cooked rice on the bottom.
- Cover rice with bean and vegetable mixture and sprinkle cheese on top.
- Bake for 5-10 minutes until cheese is melted and botana is warmed all the way through.
Notes:
