I have my family over for dinner every Friday night. We had Mexican this week. I made tacos and cheese dip to go with our organic tortilla chips. I am sure they were better for us since they were organic right?
My husband loves refried beans. But if you look at the fat and calories in refried beans, you wouldn’t be able to eat much else. So I have started making my own refried beans, only I don’t fry them. I love black beans, so sometimes I will make mock black refried beans and other times I will use Pinto beans. Since I made the black refried beans on Monday, that is what I am including in the recipe, but you can easily exchange them for pinto beans.
Mock Refried Black Beans:
4 cans of black beans, drained
2 T chili powder
2 T cumin
6 cloves crushed garlic
2 t Lawry’s seasoning salt
1 can Rotel, drained
1 chopped and stir fried onion (I actually skipped this step and used dried onions on Monday & it was still great!)
During the summer I also add a couple sprigs of fresh cilantro
cheese to sprinkle on top if you are using them as a side dish
In a food processor, process the beans until they are the consistency of refried beans. Transfer to a pot and add all other ingredients except the cilabtro and cheese. Heat through. Add cilantro and cheese and serve.
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