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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place beans and juice in blender or food processor. Blend just enough to break into small pieces. | 2. Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated. | 3. Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir. | 4. Add cheese and stir until well-blended. Add salt and pepper to taste. | 5. Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	4	cups	cooked canned used	-	-	-	-
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
jalapeno	1		chopped deseeded	-	-	-	-
butter	1/4	cup	used used	342.0	15.714	10.686	28.8
salt				-	-	-	-
pepper				-	-	-	-
queso blanco	8	ounces	grated	703.0674	5.7379	46.221000000000004	55.1341

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.