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    Refried Beans with Salad Onions and Tomato

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    Refried Beans with Salad Onions and Tomato

    This is a classic Mexican side dish with also works well as a veggie alternative.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes

    Serves: 4


    • 1 tbsp vegetable oil
    • 1 bunch salad onions, sliced
    • 1 clove garlic, chopped
    • & frac12 tsp ground cumin
    • 410g can kidney beans, rinsed and drained
    • 2 tomatoes, chopped
    • 8 soft flour tortilla wraps


    1. Heat the oil in a pan. Add the white part of the salad onions (reserving the rest), and the garlic and sizzle for 2 minutes, then add the cumin and cook for a minute more.
    2. Tip in the beans and a splash of water then, using a potato masher, break the beans down as they warm through, to make a rough purée. Add another splash of water and stir to a creamy consistency. Continue to cook until piping hot.
    3. Stir in the tomatoes and remaining salad onions. Serve spooned onto the tortillas, topped with grated cheese and shredded lettuce.

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    Cook's tips

    Refried beans work well with most canned beans, so use whatever yo uhave - kidney, borlotti and black beans are good.


    Average user rating

    4 stars