Mexican Refried Beans Veganized
I pair these with my Mexican Rice. Veganized. And homemade tortillas (wish I still had a gas stove.). A favorite meal especially with one of my homemade salsas.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1 cup pinto beans follow pressure cooker directions, in homemade veggie broth. or, use vegan, no oil canned pinto beans.
- 1/3 cup finely chopped onions
- 1 small can mild chilies
- 1 1/2 tsp adobo spice from the spice house
- 1/2 cup reserved bean broth or veggie broth.
- Carbohydrate 4.90304674781568 g
- Cholesterol 0 mg
- Fat 0.262153157096528 g
- Fiber 1.40060052055637 g
- Protein 1.4663072280618 g
- Saturated Fat 0.0510243259805416 g
- Serving Size 1 1 Serving (33g)
- Sodium 82.7777512838611 mg
- Sugar 3.50244622725931 g
- Trans Fat 0.0599882589870278 g
- Calories 27 calories
Heat no stick pan. Add onions and cook until transluscent. If necessary add tsp or so water so onions do not stick. Meantime purée beans with spices in a blender. Add chilies to onions in pan. Stir in puréed beans. Heat and stir in 1/2 cup broth. Stir through. Heat on med, lid on 10 minutes,stir just to check bottom of pan for sticking....if drying out too quickly add small amount of broth. You want a bit of liquid in mixture until all has cooked through on med for about 12 minutes. Lid off, stir to. Check, turn to low. Prep your tortillas, get out your salsa. Enjoy!
