Pinto beans – Tex-Mex style is a quick and easy vegan recipe for making a multi-purpose Tex-Mex style treat, which can be used as filling for celery, lettuce leaves, pita bread, tortillas, for a topping for pizza, or for topping baked potatoes, for mixing into a tossed salad, or as a dip; and once you taste this tex-mex style recipe, we are sure that your imagination will think of other applications. Preparation time is about 15 minutes, and leftovers can be stored in a covered container in the refrigerator for a few days.
3 cups Pinto Beans, cooked or canned
1 Onion, medium size
1 – 6-oz. can Tomato Paste
One Jalapeno Pepper OR Cayenne Pepper, ground OR Hot Sauce (to taste)
1 tsp. Garlic, crushed (optional)
2 tbsp. Lemon Juice
1 cup Nutritional Yeast, flakes
2 tsp. Chili Powder
Two tsp. Cumin, ground
2 tsp. Basil, dried
2 tsp. Cilantro, dried
Pinto Beans – Tex-Mex Style Cooking Utensils:
Pinto Beans – Tex-Mex Style Preparation:
Place the pre-cooked or drained canned pinto beans in a bowl suitable for using a potato masher.
Wash, peel, and finely dice the onion, and add to the beans in the bowl.
Peel and crush the garlic, and add to the beans in the bowl.
If using a jalapeno pepper, wash, remove the stem from the jalapeno pepper, and finely dice or chop the pepper, and add to the bowl, or add some ground cayenne pepper or hot sauce to taste.
Add the other ingredients, and mash with a potato masher until 1/2 to 3/4 of the pinto beans have been crushed, and mix thoroughly.
Serve and enjoy!
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