Easy, Flavourful, Mexican Refried Beans: Taco Tuesday
The ever-so-versatile Mexican Refried Beans.This is one of my all-time go-to recipes – it’s vegetarian (vegan with adjustments), inexpensive, healthy, nutritious, and absolutely delicious.It’s both adult and child-proof… over 40 children in NutriFoodie’s summer camps have given the thumbs up for this recipe and more than 20 coined it their favourite. So if this doesn’t convince you to add this recipe to your recipe book, I don’t know what would! Give it a shot!The options for refried beans are endless: use them in tacos, burritos, quesadillas, lettuce wraps, or Mexican taco salad!
Ingredients
- 1 can black beans drained and washed
- 1 small/medium onion chopped
- 5 cloves garlic minced
- 1 tsp fresh ginger minced or grated
- 1 cup Worcestershire sauce
- 1 tsp cayenne or paprika
- Salt & pepper to taste
Instructions
- 1. Caramelize onions at medium-low temperature
- 2. Add garlic and ginger – cook for 2 minutes
- 3. Add spices and until aromatic and well incorporated with the onion mixture
- 4. If you’re using vegetables, add at this point and allow to cook until desired texture (I prefer to have a slight bite to my veggies)
- 5. Add the beans, stock, and Worcestershire sauce; mix and cover
- 6. Once the stock starts bubbling, mash up the beans so that all the flavours come together
- 7. Let it cook until all stock is incorporated
Notes
Garnishes: guacamole, cilantro/parsley, green onions, peppers, lettuce, sharp cheeses, and Greek yogurt chipotle sauce (or chipotle mayo or sour cream)
To make this a more deluxe and balanced meal, add vegetables of choice: mushroom, carrots, bell peppers, zucchini, corn, etc…
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