You are amazing. I miss you.
Now, as you know, I have a love of Mexican Food. Love. So, when my friend posted a recipe for refried beans that was supposed to take 10 minutes or less, I couldn't wait to try it!
We tried this to use inside burritos. My friend used white beans (which are very pretty), but I went a little more traditional... or so I thought. I used one can of Kidney Beans and one can of Black Beans. I knew they would taste delicious, because... well they just are delicious. What I didn't expect (but was thrilled to discover) was the mixture turning a vibrant purple! When put on a tortilla with some brown rice, freshly homemade guacamole, hot peppers and salsa, it looked so full of flavor and nutrients. (I also topped with some fresh spinach, but you won't see this in the pictures.) We ate these for dinner 3 nights in a row. Even as leftovers, they're so yummy!
*note: We couldn't find Pepper Jack Cheese in our grocery store, so we used Jalapeno Jack which worked wonderfully.
We will be making these again for sure!
|We usually use whole grain tortillas, but we didn't have any this time...|
From Everything Beans Ebook
3 1/2 cups cooked beans (I used 2 tins White kidney beans)
1 C finely chopped onion
1/2 tsp cumin
1/2 tsp oregano
1-3 cloves garlic, crushed or minced
3/4 c vegetable broth (or bean broth if you soaked them yourself)
1/2 tsp salt
1/2 c grated pepper jack or other cheese (optional)
juice and zest of 1 lime
1. Cook onions and cumin over med heat 5 mins in a large sauce pan. Add oregano, garlic and salt.
Stir together cooking another 3 mins. Stir in beans and stock. Mash together until liquid is absorbed.
Remove pan from the heat and add cheese and lime zest and juice.
*add 1/2 tsp of chili powder or some cayenne with the other spices for heat if you like.
I love you,