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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A hearty dip that can be used in a variety of ways! Use with chips and sour cream for poker night. Put in tortillas and top with cheese and lettuce for a taco. Put inside tortillas, sauce, and baby spinach, and make into enchiladas! I created this recipe over the course of a few years, and think I have settled into the final version. If not, I'll likely make additions! Ingredients:
2 (16 ounce) cans black beans, drained and rinsed |
2 tablespoons oil (for refrying) |
1 (6 ounce) can green chilies |
1 (15 ounce) can corn, drained |
1 cup salsa |
1 (16 ounce) can enchilada sauce |
2 tablespoons taco seasoning |
1/2 cup cooked brown rice |
Directions:
1. With potato masher, mash black beans until smooth and creamy. You can leave some whole if you like, or mash them all. It's up to you.
2. Meanwhile, heat oil in pan, on medium, or medium-low. When it's warmed through, add beans. Stir frequently, adding more oil as needed, until beans are heated through and refried bean consistency.
3. Add taco seasoning, stir. Add corn, chiles, salsa, rice, and enchilada sauce. Stir, warm through.
4. Serve with (tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for meat , or use as enchilada filling!
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