SMOKEY RE-FRIED BLACK BEANS
Exotically seductive, smoky tasting foods lure most every type of eater and this dish is sure to do just that. Vibrant with color and tempting with fragrant spices, you may want to simply dive in with tortilla chips, yet these re-fried beans are great in so many dishes. They’re perfect for nachos, tacos, quesadillas, enchiladas or wraps as well as stuffed into peppers or mushrooms and roasted. Its a favorite of mine because its so easy and the flavor is big, bold and delicious. Give them a taste test and let me know what you think and if you vary it up some I'd love to hear about it.
INGREDIENTS:
1, 19 oz can or approx 3 cups cooked organic black beans (if not making my own my fave brands are Eden and Yves)
1 large onion, diced
1 large red bell pepper, diced
2 tsp garlic, minced
Splash olive, grapeseed or avocado oil
1 small jalapeño, minced (optional and to taste)
1 tsp each cumin, oregano flakes and chili powder, to taste
1 tsp smoked paprika or chipotle powder, to taste
2-3 tbsp nutritional yeast
½ tsp sea salt, to taste
½ tsp freshly ground pepper
Approx. ½ - 3/4 cup salsa, or 1/2 cup tomato juice or broth as needed
Fresh Cilantro, to serve
OPTIONAL: Vegan cheese sauce to drizzle over the beans
DIRECTIONS:
TERI’S TIPS:
Exotically seductive, smoky tasting foods lure most every type of eater and this dish is sure to do just that. Vibrant with color and tempting with fragrant spices, you may want to simply dive in with tortilla chips, yet these re-fried beans are great in so many dishes. They’re perfect for nachos, tacos, quesadillas, enchiladas or wraps as well as stuffed into peppers or mushrooms and roasted. Its a favorite of mine because its so easy and the flavor is big, bold and delicious. Give them a taste test and let me know what you think and if you vary it up some I'd love to hear about it.
- Main course
- Prep time: 15 minutes
- Vegan, gluten, nut free
- Serves: 2-4 with added side dishes
INGREDIENTS:
1, 19 oz can or approx 3 cups cooked organic black beans (if not making my own my fave brands are Eden and Yves)
1 large onion, diced
1 large red bell pepper, diced
2 tsp garlic, minced
Splash olive, grapeseed or avocado oil
1 small jalapeño, minced (optional and to taste)
1 tsp each cumin, oregano flakes and chili powder, to taste
1 tsp smoked paprika or chipotle powder, to taste
2-3 tbsp nutritional yeast
½ tsp sea salt, to taste
½ tsp freshly ground pepper
Approx. ½ - 3/4 cup salsa, or 1/2 cup tomato juice or broth as needed
Fresh Cilantro, to serve
OPTIONAL: Vegan cheese sauce to drizzle over the beans
DIRECTIONS:
- Drain the beans, if needed and set aside. Heat a stainless steel or non-stick frying pan over medium heat; add onion, peppers, sea salt and a splash of oil or broth. Sauté till the onions are nicely browned.
- Add in garlic, jalapeño, cumin, oregano, chili powder, paprika or chipotle, sea salt and pepper. Stir 2 minutes then add the beans and nutritional yeast. Roughly mash with a large fork or potato masher to desired texture.
- Continue cooking about 10 minutes adding salsa, juice or broth as needed to create a thick, chili-like consistency.
- Remove from heat and top with vegan cheese if desired (heat at 350F until warmed/melted) then top with cilantro and fill tacos, burritos, enchiladas, top nachos or enjoy as dip with tortilla chips.
TERI’S TIPS:
- These are perfect for a quick main course meal, create Tacos, Burritos, Buddha bowls or Salsa Bean salads with the addition of extra vegetables, wraps, etc.
- Doubling the recipe is a great idea. This recipe keeps at least one week with all the spices.
- If you have trouble digesting beans add 1 heaping tsp grated ginger root to the sautéing veggies as this will help you digest more efficiently. A tbsp apple cider vinegar in a few ounces or water or digestive enzymes taking a short while before eating are helpful as well.
- For better digestion in general, limit beverages to about 4 ounces during eating is important with all meals.