Mexican Re Fried Beans with Tortillas
Ingredients
2 tbs olive oil | ||
1 onion, finely chopped | ||
3 cloves garlic, finely chopped | ||
1 (14oz) can of kidney beans, drained | ||
1 (14oz) can of pinto beans, drained | ||
2 tbs fresh cilantro, chopped | ||
2/3 cup chicken stock | ||
8 flour tortillas | ||
1/4 cup pepper jack cheese, grated | ||
kosher salt and fresh cracked black pepper to taste | ||
4 scallions, chopped | ||
1 red onion, chopped | ||
1 Jalapeno, seeded and chopped | ||
1 tsp garlic powder | ||
1 tbs wine vinegar | ||
1 tsp superfine sugar | ||
1 tomato chopped |
- Heat the oil in a large skillet. Add the chopped onion and saute for 3-5 minutes.
- Add the garlic and chilie and cook for 1 minute.
- put all the beans into a bowl and mash with a potato masher or place in a food processor and process until smooth.
- Add the beans to the skilled with the onions and garlic and cilantro.
- Stir in the chicken stock and cook the beans and reduce the mixture for 5-8 minutes, stirring occasionally.
- Place the tortillas on a cookie sheet and heat through in a warm oven for 1-2 minutes.
- To make the relish, put all of the ingredients into a bowl and mix together well.
- Spoon the beans into serving dishes and tow with the cheese.
- Season well.
- Roll the warm tortillas and serve with the relish and beans.
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