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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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It's a simple recipe, flavorful, high in fiber, fairly low in fat, and vegan. It's very popular with my friends both vegetarian and non-vegetarian alike. Ingredients:
1 (16 ounce) can fat-free refried beans |
1 (15 1/2 ounce) can pinto beans |
1 (4 1/4 ounce) can of dice green chilies |
2 -3 tablespoons margarine or 2 -3 tablespoons oil |
1 cup diced onion |
2 cloves garlic, minced |
2 teaspoons dried oregano |
1 tablespoon cumin |
2 teaspoons chili powder |
2 minced serrano chilies |
hot sauce |
salt |
tortilla chips |
Directions:
1. Heat margarine or oil in a heavy bottomed dutch oven or pot (over medium heat) until hot then add the oregano, cumin and chili powder and heat through to release the flavors.
2. Once you can smell them, turn down the heat and add the onion and garlic stirring constantly so the garlic does not burn.
3. Once the onion is translucent, add the pinto beans.
4. As you are heating the mixture, mash the beans coarsely.
5. Add the refried beans, canned chilies, and diced serranos.
6. Stir until combined and heat thoroughly.
7. Taste and add hot sauce (and salt also if desired) to taste.
8. I don't add salt as I serve salted tortilla chips with it.
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