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So now that we’ve made homemade vegan refried beans, it’s time to eat.

The first two times I made this healthy condiment, I slathered it between tortillas with shredded cheese and made quesadillas. The first time I even topped it with a fried egg and fresh picked cilantro. These are excellent vegetarian entrees that leave you full but not, ya know, fuuuuuuull.

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The third and most recent time I made the refried black beans, it was for a vegan breakfast. Toast a whole wheat English muffin (or any kind of whole grain bread–there are more wholesome options available, but I was in the mood for the nooks ‘n’ crannies) and top with a healthy smear of refried beans. Garnish with a few slices of avocado and a sprinkle of salt (flaked sea salt is ideal, but I used kosher because it was all I had on hand).

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1 tsp olive oil
1 medium onion, medium dice
1 red bell pepper, medium dice
3-4 cloves garlic, minced
1/2 tsp cumin
1/4 tsp chili powder
cayenne pepper, to taste
1 can black beans, drained but not rinsed
kosher salt and black pepper

1. Heat the oil in a non-stick pan over medium heat.
2. Saute the onion and bell pepper in the pan, stirring occasionally, until soft, about 8 minutes.
3. Add the garlic and cook for about 1 minute, or until fragrant.
4. Add the cumin, chili powder and cayenne pepper to the pan; stir and cook for 1 minute longer.
5. In go the black beans. Stir and cook for about 15-20 minutes to allow the flavors to marry.
6. Mash half the beans with the back of a wooden spoon, a potato masher, or an immersion blender.
7. Season with salt and pepper, to taste.

This condiment can be used the way refried beans are. Check back soon and I’ll show you what I did with them.

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