REFRIED BEANS (FOR MEXICAN DISHES)

                   REFRIED BEANS

                               (Yield: Enough to fill 8 to 10 small tacos)

INGREDIENTS:

·      1 can of Vegetarian Refried Beans 16 oz. /454 gm./1 lb. size

OR

1 cup Adzuki/Red Kidney Beans (or Pinto (brown), Black Beans, soaked, boiled and coarsely mashed leaving few whole beans

·      1 ½ T Oil

·      ¾ cup White Sweet Onion, finely chopped

·      2 large garlic, minced (use garlic press)

·      ½ cup Scallion/Green Onion, finely chopped (use White head and green part)

·      2 Green lavingiya Chilies or as per taste, chopped

·      ½ Jalapeno Pepper or as per taste, chopped

·      4 tsp. McCormick Taco Seasoning (This is one of the best taco seasoning compare to old El Paso or Ortega seasoning)

·      Water, couple of tablespoon water if needed

·      Scallion/Green Onion, use green part only, to garnish

·      Water, couple of tablespoon water if needed

LET’S COOK:

Heat oil in a pan on medium heat.

Once oil is hot add chopped white sweet onion and stir-fry until halfway cooked through.

Add minced garlic and stir-fry for 1-2 minute.

Add chopped scallion, green chilies and jalapeno pepper and cook for 1-2 minutes.

Add McCormick taco seasoning and lower the heat and mix well.

Add mashed beans and mix well. (NOTE: if beans are too thick, add 2-3 tablespoon water to thin them out)

Switch off the heat.

Transfer beans in serving bowl.

Garnish with green part of scallion.

Use for making tacos, tostadas, nachos, and enchiladas and for many other Mexican dishes.
Enjoy... 
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