Refried Beans – a staple of Mexican and Tex-Mex cuisine, so easy to prepare, crammed full of flavour and rather filling whatever way you serve them up. We were at the midway point of the working week last night and next up on the menu, this time from the Vegetarian Society in the UK, was this treat of a refried beans recipe which also doubled out as lunch for today (the leftover Bombay Dosa made for a fine breakfast too).
This dish comes together in under five minutes for your prep and can be on the table in less than 20 minutes in total. It makes for a great quick lunch, is an ideal way to use up any kidney beans you may have knocking around in the kitchen larder and give you a nice injection of Tex-Mex style cuisine in your week. Read on for the recipe…
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic
- 1/4 tsp chilli powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 800g kidney beans, drained
- 1 tbsp sun-dried tomato paste
- 100ml vegetable stock
- 1 spring onion for garnish
- 4 tortilla wraps
- 1/2 lettuce, shredded
- 50g sour cream dip or vegan mayonnaise
- 50g guacamole
- 50g grated vegetarian cheese or vegan cheese
- 1. Heat the oil and gently fry the onions for five minutes.
- 2. Add the garlic and spices, then cook for another minute. If you like extra heat, add a little more chilli powder.
- 3. Finally, add the beans, tomato paste and vegetable stock. Simmer for five minutes allowing most of the stock to evaporate.
- 4. Using the back of a spoon gently break up the beans. Serve the beans as a wrap, with nachos, or any way you fancy.
- 1. Heat your wrap on a hot pan for approx 1 minute. Keep the wrap turning and flip it over half way. This will heat the wrap and keep it soft, without over cooking or grilling it. Do *not* use oil on the pan.
- 2. Transfer to plate, add your lettuce, refried beans and top with cheese and spring onion, wrap up tight and consume!
Overall, a tasty, tasty dish. You could get a little more heat and flavour going if you’ve got some chilli flakes and lime knocking about. Add the chilli flakes to the pan when you’re prepping the beans (or even slice up a red chilli and leave the seeds in), then when serving, grate some lime zest over the beans before wrapping things up. A world of flavour awaits!