This was our dinner the other night. A little different. And considering I made the chips from scratch it didn’t really take any less time than a more traditional dinner, but it was still really good. Plus you could use store bought chips if you really wanted too. I actually had the refried beans frozen from making them another time and they were just as good defrosted and warmed up a little. I know a lot of people think refried beans are bad for you but check out the recipe. It’s just basically beans. Nothing bad for you in there, and if you like garlic and cumin, you’ll love them. Plus if you have a crockpot you just throw them in and forget about them all day. As for the guacamole, Averie from Love Veggies and Yoga made her Cheaters Guacamole earlier in the week and we had avocados that needed using so that’s where the inspiration for this meal came from 🙂
- 4 medium avocados
- Juice of 1-2 limes(depending on the size of avocados and limes)
- 1/2 a small red onion, very finely chopped
- 3-4 cloves of garlic
- 2 tomatoes, chopped
- Half a bunch of cilantro(optional)
- 1 small jalapeno pepper very finely chopped(optional)
Mash the avocados with a fork till the desired consistency and then add all the other ingredients and mix well. I reserve some tomatoes to put on top. If you want very smooth guacamole you can add all the ingredients except the tomatoes to a food processor and blend till smooth, then stir in the tomatoes or just top the guacamole with them.
Makes approximately 6 cups
- 3 C dry pinto beans
- 1 onion
- 9 C water
- 2-4 tsp salt
- 1 3/4 tsp black pepper
- 2 tbsp fresh garlic
- 2 tsp cumin
Put all ingredients except the salt in a crockpot. Turn on high for 8 hours. At the end of cooking, remove some of the liquid(I use a soup ladle and just remove about a cup of liquid if I can). Take an immersion blender, or transfer the beans to a blender or food processor and blend till the desired consistency. Add back as much of the reserved liquid as needed to make the right consistency. Keep in mind the beans will firm up a little as they cool down so add a little more liquid than you think you need. Then add in the salt starting with 2 teaspoons, stirring and tasting before adding more. This recipe makes a lot but they freeze very well. You can always half the recipe if you want.
And the chips I made from homemade corn tortillas using masa harina, water and salt, or you could use store bought corn tortillas if you like. Just lightly brush each tortilla with a flavorless oil and sprinkle with sea salt. Then cut into quarters or sixths and lay out on a baking sheet in one layer and bake in a 350 degree oven till just barely golden. Cool before serving.
**Just a quick question… Anyone viewing the site – is it loading slowly? Are the pictures taking a long time to load? Please let me know so I can fix the situation. Thank you!