Vegan Sabroso Frijoles Y Queso

sallyomally

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Location
Houston,TX
1 16-ounce (450g) can fat-free refried pinto beans
1 large tomato, diced
2 tablespoons water
2/3 cup (160 ml) chopped onions
1/4 teaspoon ground cumin
1/4 teaspoon salt Dash crushed red pepper
2/3 cup (160 ml) shredded vegan cheese (cheddar, Jack, or nacho flavor)


Preheat the oven to 375 degrees and spoon the beans into a deep-dish pie plate, or 2-quartcasserole, spreading to the edges.Combine the tomatoes and water in a 1 or 2-quart (1 or 2 liter) saucepan and cook over medium-high heat for 3 or 4 minutes, or until the tomatoes have begun to soften. Spread them over the refried beans. Combine the onions, cumin, salt, and crushed red pepper in a small bowl and sprinkle them over the tomatoes. Top with the shredded cheese and bake for 15 to 20 minutes or until the cheese and beans are hot and bubbly.

Top with shredded lettuce and diced jalapenos(if desired). Serve with warmed corn tortillas or tortilla chips, and a frozen Margarita.
 
C

Capstan

Guest
I wish I had time to cook, but as long as I'm tethered to a timeclock, I just lack the ambition. Your recipes sound so good. Maybe someday....
 
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sallyomally

sallyomally

Forum Legend
Joined
Jun 4, 2012
Reaction score
1,341
Location
Houston,TX
I know how you feel. I do cook a lot during the summer months because I'm off work, but it's hard to find time when you're bound by that nasty old schedule!