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The Versatility of Frijoles

Endive Been Thinking . . . besides spooning them directly out of the crock pot into my mouth, what else can I do with this this nutritious, delicious and oh so economical pot of refried (not) beans, otherwise known as “The Economy Sucks but my Creamy Pinto Beans Rock” Frijoles. All of the below configurations have received rave reviews in my family; in other words, they eat it without complaint.

  • Classic Rice and Beans: Spoon over rice and top with shredded mozzerella, jack or queso fresco. Garnish with fresh chopped cilantro.
  • Quesadillas: Spread frijoles on tortilla, sprinkle on cheese, brown in sautee pan until melted and serve with salsa for dipping.
  • Hot Bean Dip: Stir in hot sauce, a splash of chicken or vegetable broth and shredded cheese; pop in the microwave and serve with corn chips.
  • Huevos Rancheros: Fill saute pan with salsa and heat gently. Poke four indents for eggs. Crack eggs in and turn off heat, covering until eggs are poached. In the meantime, brush tortillas with oil, sprinkle with a little salt and toast lightly on baking sheet. Take top off eggs, sprinkle with shredded cheddar or queso fresco and cover until melted. Slide eggs and salsa on tortillas, top with chopped cilantro and serve with a side of frijoles and lime wedges.
  • Nachos: Frito Lay  makes a type of corn chip called Scoopers (they are zero transfat)  that nicely cradle the beans and cheese. Spread scoopers or other corn chips on baking sheet. Top with frijioles and shredded cheese. If you have a can of black olives or chopped green chili peppers, throw them on. Serve with salsa and sour cream.

Rock on!

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