Vegan “Refried” Beans and Whole Wheat Tortilla Chips

We are big fans of nachos around The VeganAsana household.  We have them pretty much once a week on average.  Sometimes, I just open a can of beans and heat and then go from there, but sometimes we get a little more “fancy” about it (and also cost saving) and start from dried beans.  It’s easy and you end up with a huge batch of beans for nachos or burritos or whatever.

The night before – Sort and rinse 1 lb of dried pinto beans.  You can also use kidney beans, but I find them really unpredictable for cooking well, so I rarely do.  In my house of 7-8 people, I do two bags of beans in each batch, but most households should find one to be plenty.  Place beans in a pot and add water to 3x the level of the beans.

The next day, early afternoon, begin cooking.  Drain the soak water and add fresh for the cooking.  Heat on high until they reach a boil and then back the temp down to a strong simmer.  I like to add some chopped onion (1 per bag) and jalapenos (1-2 per bag depending upon size and heat level) for this step, but you can also do that later after the blending.

Once the beans are cooked tender, cool, drain, and food process them in small batches to a paste.  During the food processing, I typically add a bit of veggie broth or the cooking liquid back.  Return to pan, add a small amount of olive oil (helps them not get dry as they cool), cumin, and salt and pepper to taste while heating.  This is also a chance to adjust the heat level by adding some hot sauce, or make alterations like putting in some salsa or chopped tomato.  And, that’s it!

My kids also really like home baked tortilla chips.  This can be done with any flour tortilla, but I like whole wheat.  Simply mist tortillas with h2o, olive oil, or cooking spray, then cut tortillas into large pie piece shapes, place in a single layer on a baking stone, and sprinkle liberally with sea salt.  These are just amazing straight out of the oven served with the beans, maybe some cheese or faux cheese, salsa, guacamole, and whatever other nacho toppings you like.

As usual, this will be a featured dish for our New Year’s Eve Eat Yourself Sick family party.  And then we’ll burn a lot of candles the next day! 😉

Happy New Year,

L

A Saturday Quickie – VeganMoFo 20

Yeah, I mean another quick recipe!

Taco Bowl

2 cups black beans
4 cups kidney beans
1 onion diced
1 tomato diced
1 hot pepper diced (or a few jarred rings)
1 T cumin
1 t chili powder
salt and pepper
1.5 C water
1.5 C quick rice
1 head romaine chopped
vegan sour cream
vegan cheese optional
2 cups crushed tortilla chips
hot sauce of your choice

Cook beans, onions, tomato, pepper, cumin, chili powder, water, salt, and pepper at high heat until boiling.  Lower heat and simmer with cover 15 minutes (until onions and peppers are soft).    Add rice and cook until done (adding additional water if needed).  Put taco mixture in bowl.  Top with soy cheese, romaine, crushed tortilla chips, soy sour cream, and hot sauce.

Quick and Easy Black Bean Burritos – VeganMoFo 18

Beans, beans the musical fruit
The more you eat the more you toot.
The more you toot, the better you feel
So let’s have beans for every meal.

Ok, so I have nothing to post today and no time to post. That being the case, I’m just going to give you the 5 minute meal recipe that I made for dinner for me and the daughter when we got back from yoga. Ready? OK! GO!

1 large can black beans (or 2 cups if you cooked your own)
1 can Rotel tomatoes
1t cumin
salt
pepper
4 t vegan cream cheese
4 whole wheat tortillas

Throw beans, rotel, cumin, salt, and pepper in a large skillet on high and stir violently ; )  Nuke the tortillas for 30 seconds.  Spread 1 t of vegan cream cheese down center of each tortilla.  Add several spoons of the bean mixture to each.  Wrap and stuff in your mouth with glee.

TADA!

L