Categories: Beans (Round), Casserole, Main Dish, Rice, Tex-Mex, Vegetarian

Ingredients

• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 1/2 cups cooked brown rice
• 1 (10 1/2 ounce) can condensed vegetarian vegetable soup
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
• 2 eggs, beaten
• 1/2 cup crushed tortilla chips
• salsa

Directions

1. In a saucepan, cook the onion and garlic in hot oil over medium heat until tender.

2. Add in chili powder, cumin, and salt; stir/cook for 1 minute; remove from heat.

3. Stir in beans, rice, soup, 1/2 cup cheese, and eggs.

4. Transfer mixture to a lightly greased 9-inch pie plate.

5. Bake, uncovered, at 350° for 35 minutes.

6. Top with tortilla chips and remaining cheese.

7. Bake about 5 minutes or until set.

8. Let stand 5 minutes before serving; serve with salsa.

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