Refried Beans, a delicious Mexican, vegan and gluten free dish is served on corn tortillas.
And you can turn it into a vegetarian dish, garnished with some grated cheese.
Since I made this at the end of summer, I fried the black beans in virgin olive with fresh harvested, onions, garlic, tomatillos and jalapeno, a mildly spicy pepper. Seasoned with fresh lime juice and cilantro.
In the colder months, you could also add and fry cumin seeds with the black beans, and use other fresh or dried herbs like dried oregano. Serve with salsa.
Feel free to swap other beans such as pinto or kidney beans and I recommend cooking beans with a strip of kelp to aid digestion and enhance the flavor.
“TO CELEBRATE FOOD WHILE GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE” MARK HYMAN, MD
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