VEGAN BEAN TACO FILLING RECIPE | ALLRECIPES
Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips.
Provided by BandE
Categories World Cuisine Latin American Mexican
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
Nutrition Facts : Calories 141.8 calories, CarbohydrateContent 24 g, FatContent 2.5 g, FiberContent 8.6 g, ProteinContent 7.5 g, SaturatedFatContent 0.4 g, SodiumContent 596.3 mg, SugarContent 2.1 g
REFRIED BEAN QUESADILLAS RECIPE | BBC GOOD FOOD
This casual meat-free main is a cheap and cheerful way to fill up your friends
Provided by Good Food team
Categories Main course, Snack, Supper
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
- Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.
Nutrition Facts : Calories 487 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 7 grams fiber, ProteinContent 20 grams protein, SodiumContent 3.74 milligram of sodium
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