Ingredients
- 1 can drained pinto beans
- 1/3C mild salsa
- 1/4C cilantro
- 2oz Mexican Cheese Blend
Preparation
Pulse in a food processor until some texture remains. Pour into baking dish and stir in or top with 1/2 cup (2 ounces) finely shredded Mexican Cheese Blend. Bake in 350 degree oven until bubbling (approx. 25-30 minutes). Serve in small dish to eat with spoon. Go easy on the cheese, follow the recipe!
Thoughts
Deb Allan not only shared this recipe, but prepared this dish for the UIHC December 2016 Bariatric Surgery Support Group Meeting.
It seemed tasty and inspired some conversation around how important “spicy” foods have become for some people after having the surgery. There was also some conversation around the salsa and mixed messages some of us have had in regards to incorporating tomato-based foods into our diets soon after surgery.
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