Refried Beans with Tortillas

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Easy to make and yummy to taste -

2 tbsp olive oil
1 Onion finely chopped
2 garlic cloves crushed
1 green chilli, chopped
400g can red kidney beans, drained
400g an pinto beans, drained
2 tbsp chopped coriander
150ml vegetable stock
8 tortillas (wheat or plain flour)
25g vegetarian Cheddar Cheese, grated
Salt and Pepper

4 Spring onions
1 red onion
1 green chilli, chopped
1 tbsp garlic wine Vinegar
1 tbsp caster sugar
1 tomato, chopped

Very rarely I comply to the Vinegar choice specified in the original recipes, probably I should start sticking to what the recipe says, I generally use whatever is available at home rather than buying 100 different varieties of vinegar

Instead of using the canned beans I used fresh beans, soaked them overnight and used pressure cooker to boil them until tender.

1. Heat the oil for the beans in a large frying pan. Add the onion and saute for 3-5 minutes until softened. Add the garlic and chilli and cook for 1 minute.

2. Mash the beans with a potato masher and stir into the pan with the coriander.

3. Stir in the stock and cook the beans, stirring for 5 minutes until soft and pulpy.

4. Place the tortillas on a frying pan and warm them from both sides (you can also place them on a baking sheet and heat through in a warm oven for 1-2 minutes). Mix the relish ingredients together.

5. Spoon the beans into a serving dish and top with the cheese. Season well.

6. you can either roll the tortillas and serve with the beans or stuff the beans, relish in the tortillas and roll them.

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