I added some frozen corn to this batchServes 6-8
Vegan
When I am in the mood for something quick and easy to eat, I open up a can of my favorite vegetarian refried beans, slather a tortilla with them, and top the whole thing with cheese and veggies. And while this is a good option for on the go dining, there is nothing truly delicious about any of it. When I have a few extra minutes (or company for dinner) I like to make my own refried beans. This version is much healthier than the canned stuff, and way more exciting to eat. Plus, it only takes a little longer to prepare than opening up a can.
oil
1 yellow onion, diced
1 head of garlic, chopped
2 cans of black beans or pinto beans
salt and pepper
cumin
a few handfuls of fresh cilantro (optional, but highly recommended)
the hot sauce of your choice
the zest and juice of a few limes
In a medium-sized pot, sauté the onions and the garlic in some olive oil until they are soft. While they cook, chop the cilantro and zest your limes.
Drain and rinse off the beans in a colander, and then throw them into the pot. Season everything with salt and pepper, a few big pinches of cumin, a few handfuls of the cilantro, a few dashes of hot sauce, and the zest and juice of a few limes.
Mash everything up with a potato masher or a fork. If this is too tedious, throw everything into a food processor and buzz until you like the consistency. If the mixture is too thick, throw in a little water, some veggie stock, or some more lime juice to loosen everything up the way you like it.
Make sure to taste the beans before you eat or serve them. Continue to season until you like them.
Now that you made your own refried beans, what can you do with them (besides eat them straight out of the pot)? Try sautéing some peppers, onions, and zucchini strips and serves them along with the beans, some tortillas, cheese, and sour cream for fajita night? Try them in my Mexican-ish Lasagna, or for breakfast in Joanne’s Breakfast Burritos.
Vegan
When I am in the mood for something quick and easy to eat, I open up a can of my favorite vegetarian refried beans, slather a tortilla with them, and top the whole thing with cheese and veggies. And while this is a good option for on the go dining, there is nothing truly delicious about any of it. When I have a few extra minutes (or company for dinner) I like to make my own refried beans. This version is much healthier than the canned stuff, and way more exciting to eat. Plus, it only takes a little longer to prepare than opening up a can.
oil
1 yellow onion, diced
1 head of garlic, chopped
2 cans of black beans or pinto beans
salt and pepper
cumin
a few handfuls of fresh cilantro (optional, but highly recommended)
the hot sauce of your choice
the zest and juice of a few limes
In a medium-sized pot, sauté the onions and the garlic in some olive oil until they are soft. While they cook, chop the cilantro and zest your limes.
Drain and rinse off the beans in a colander, and then throw them into the pot. Season everything with salt and pepper, a few big pinches of cumin, a few handfuls of the cilantro, a few dashes of hot sauce, and the zest and juice of a few limes.
Mash everything up with a potato masher or a fork. If this is too tedious, throw everything into a food processor and buzz until you like the consistency. If the mixture is too thick, throw in a little water, some veggie stock, or some more lime juice to loosen everything up the way you like it.
Make sure to taste the beans before you eat or serve them. Continue to season until you like them.
Now that you made your own refried beans, what can you do with them (besides eat them straight out of the pot)? Try sautéing some peppers, onions, and zucchini strips and serves them along with the beans, some tortillas, cheese, and sour cream for fajita night? Try them in my Mexican-ish Lasagna, or for breakfast in Joanne’s Breakfast Burritos.
hey that was taken at my party...
ReplyDeletehey that was taken at my party
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