SMOKY REFRIED BEAN TOSTADAS
This recipe is from Fine Cooking. I made them with store bought tosadas. You can really make this to suit your taste, I sometimes will add chicken or you could add beef. The refried beans are very good, great for a snack, lunch or light dinner.
Provided by CC G
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it's still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven.
- Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 teaspoons salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
- To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.
SMOKY REFRIED BEAN SOUP
I got these vegan recipe from Dr. McDougall's Mobile Cookbook. I try to eat less meat and dairy just for overall health reasons... you don't miss them at all in this comfort soup! Everyone I have shared this with loves it, whether they are vegan, vegetarian or not.
Provided by brooxanne
Categories Black Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large, non-stick pot and saute the onion until it begins to brown (adding a little water if needed to prevent sticking). Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, about 20-30 minutes. **This soup has a thick, chili consistency**.
- Serving suggestion: Garnish with fresh tomato salsa, avocado, tortilla chips. Be creative!
- Use the minimum amounts of chili powder and hot sauce for a mild dish or add more to make it as hot as you dare.
Nutrition Facts : Calories 151, Fat 1.1, SaturatedFat 0.2, Sodium 30.5, Carbohydrate 31.4, Fiber 7.5, Sugar 3.4, Protein 7.5
SMOKY REFRIED BEANS
Once you've made your own beans you will never go back to the can. There simply is no substitute. They are quick, simple, and delicious.
Provided by groovyrooby
Categories Black Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a heavy skillet over medium-low heat.
- Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
- Smash garlic cloves with a fork just enough to break them open and flatten them a little.
- Add pintos and liquid and cook until heated through, about 5 minutes.
- Add spices and salt to taste. Stir well.
- Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
- When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
- These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.
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