Fountain Avenue Kitchen: Easy baked refried bean drop a healthy Super Bowl snack

EASY BAKED REFRIED BEAN DIP

Yield: 8 servings

Ingredients:

• 1 (16-ounce) can refried beans

• 1 crater corpulent salsa* (medium or prohibited according to preference)

• 1 (4-ounce) can immature chilies

• 1 crater shredded Mexican mix cheese (could use pointy cheddar, taco, etc.)

• 1 teaspoon any chili powder and belligerent cumin

• Optional toppings: additional cheese, sliced black olives, immature onions, jalapeños, chopped uninformed cilantro, tomatoes, avocado, prohibited sauce, etc.

• For serving: tortilla chips or corn chips (like Scoops) and/or assorted veggie dippers

Instructions:

Combine all of a mixture in a blending play and send to a 9-inch cake plate. No need to douse a plate.

Bake during 350 degrees F for 15-20 mins or until unequivocally prohibited in a center.

If desired, shower with a small additional cheese and lapse to a oven for a notation or dual or until a cheese is entirely melted. Remove from a oven and tip as desired. Serve with corn or tortilla chips and/or veggie dippers.

Notes:

* If your salsa is watery, empty off a additional glass and afterwards magnitude 1 cup.

Leftovers make a juicy vegetarian stuffing for tacos or burritos and can be used in a concomitant recipe for Speedy Mexican Pizzas.

Nutrition contribution for bean drop formed on 8 servings: calories 123; sum fat 5.6 g; jam-packed fat 3.3 g; potassium 276 g; sum carbs 11.7 g; dietary fiber 3.8 g; sodium 488 mg; sugars 1.1 g; protein 7.3 g.

Win or lose, a week forward means cooking as usual, so here’s a reward recipe. Conveniently, any leftover bean drop can be incorporated. Years ago, my brother’s mother told me about this rapid Mexican pizza dinner, and it’s been a favorite in a residence ever since.

The easy recipe uses a tortilla as a membrane and refried beans in place of pizza sauce. For additional flavor, we simply surrogate leftover bean drop for a refried beans. After a trace of cheese and a discerning frail in a oven, a personal-size pizzas are installed with shredded lettuce, salsa, avocado, and any other taco-type toppings we enjoy. It’s a pizza-taco-salad hybrid that’s surprisingly tasty. You can opt for a flare and knife, though pizza is finger food after all. So feel giveaway to use your hands, folding it taco-style if we like.

SPEEDY MEXICAN PIZZAS

Yield: as many as needed

Ingredients:

• Corn tortillas (sprouted* or regular)

• Refried beans (about 1/4 crater per tortilla; canned are fine; baked refried bean drop works unequivocally well, too)

• Shredded cheese (Mexican mix is great, and we suffer pointy cheddar, too)

• Topping suggestions: shredded lettuce (I like to unequivocally thinly cut a frail Romaine heart); diced bell peppers; diced tomatoes and/or salsa or taco sauce; chopped avocado or guacamole; sliced black olives; green cream or plain Greek yogurt; sliced scallions; chopped uninformed cilantro, etc.

Instructions:

Preheat a oven to 400 degrees F. Bake a preferred series of tortillas on a baking piece for 4-5 mins or until somewhat crispy. Remove from a oven and widespread a tortillas with a refried beans. Sprinkle with an even covering of cheese. Return to a oven for another 4 mins or until beans are exhilarated by and a cheese is melted. Top with lettuce, salsa and additional toppings of choice.

Notes:

* Sprouted corn tortillas can be found in a solidified territory of many grocery stores. Their hardness is somewhat heartier and chewier than unchanging corn tortillas. I’ve used an choice by Food for Life, and a usually mixture are organic sprouted corn, water, sea salt and lime.


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