Santiago Salsa
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can navy beans, rinsed and drained
- 1 cup cooked white rice
- 1 cup diced tomato
- 1/2 cup diced onion
- 3 cups (12 ounces) grated cheddar-monterey jack blend, divided
- 2 tablespoons finely diced pickled jalapeño
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- Kosher salt and freshly ground pepper
- Tortilla chips
- Sour cream
- Salsa
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Black beans (1 (15 ounce) can)
- Cumin, ground (1/2 teaspoon)
- Garlic powder (1/2 teaspoon)
- Navy beans (1 (15 ounce) can)
- Onion (1/2 cup)
- Pickled jalapeno (2 tablespoons)
- Pinto beans (1 (15 ounce) can)
- Tomato (1 cup)
- Condiments
- Salsa (1)
- Cooking & Baking
- Cayenne pepper (1/8 teaspoon)
- Kosher salt and freshly ground pepper (1)
- Pasta & Grains
- White rice, cooked (1 cup)
- Snacks
- Tortilla chips (1)
- Dairy
- Cheddar-monterey jack blend (3 cups)
- Sour cream (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 4, 2011 (1 year ago).
112 people saved this recipe.
