If you're a vegetarian and you want to eat Mexican, chances are you're having beans for dinner. Not beans alone, but they do feature pretty heavily. These beans can be used in enchiladas, burritos, tacos and nachos. I freeze them in the lead up to busy periods and eat left overs on toast with cheese.
The possibilities are endless.
The best part? These babies are ready for serving in less than 20 minutes. Their ingredients also store for years in the cupboard.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 2-4 serves depending on use
1 Brown Onion
2 Garlic Cloves
1/2 packet of "mexican seasoning"
1 Tin Tomatoes
1 Tin Refried Beans
Dice the onion, and crush or chop your garlic cloves.
Add some oil to pan on medium heat.
When the oil is hot, add the onions and garlic.
Most of my savoury recipes begin the same way.
When the onion is tranluscent, add the 1/2 mix of seasoning.
I use whichever brand's cheaper at the supermarket, but it's worth noting that the homebrand mix has more chilli in it. I like it, but it's too hot for my boyfriend.
Fry, stirring, until the the aromas are released, and the mix is sticking to the onion and garlic.
Add the tin of tomatoes, stirring well. (If you need salsa for your final product, eg, nachos or enchiladas, set some aside form the pot now).
There's not often choice when it comes to the brand of refried beans.
Bring the pot to the boil, then stir through the tin of refried beans.
Once the pot returns to the boil, your frijoles are ready to serve.
Ready for you to serve, or to freeze.
Make a more meat-like dish by filling the empty tomato tin with water and adding it to
the pot straight after adding the tomatoes. Then stir in 1 cup of TVP (textured vegetable protein). Simmer for 5 minutes. Continue with the recipe as normal.
Need ideas for how to serve your frijoles? Check out my enchilada and mexican rice recipes.