When we go to Mexican restaurants, I mostly order veggie enchiladas and it is usually served with black beans and refried beans. After talking to my friend, I tried to create something similar at home and ended with this recipe. It uses minimal spices and is very easy to make. The picky eaters in the house also enjoyed it a lot. We had it along with enchiladas, but you can have rice too. The dish was creamy and had a touch of spice to it. Off to the recipe.
1 year ago: Clear Vegetable Soup
- oil - 1 tbsp
- onion - 1/2 cup - chopped
- bell pepper - 1/2 cup - chopped
- pinto beans - 3 1/2 cups (cooked beans)
- salt - to taste
- chilly powder - to taste
- cumin powder - 1 - 2 tsp
- water - as needed (I used about 2 - 3 cups)
- cilantro - to garnish
Heat oil and saute onions and bell pepper. Add the rest of the ingredients except cilantro. Simmer for 10 minutes and mash with a potato masher.
Garnish with cilantro and serve with rice or enchiladas.
2 years ago: All purpose flour crepes
3 years ago: Onion Cumin Pull-Apart Bread
4 years ago: Cauliflower Gravy
1. Heat oil and saute onions and bell pepper.2. Add cooked beans, salt, chilly powder and cumin powder.3. Add water. I added about 2 -3 cups.4. Simmer for 10 minutes or so and mash with a potato masher. 5. Garnish with cilantro. Serve with rice or enchiladas.
Tasty beans ready.