{Home-made refrito and simple veggie tacos}

 

Home-made refrito

{Healthy Vegan Refrito}

Summary: 
Refrito translates to refried beans. This creamy mexican side is usually made by cooking beans along with some other ingredients in LARD or some  other form of animal fat. Yup. Some chefs even add other animal products such as bacon, ham or even sausage pieces. Needless to say, this dish can be pretty unhealthy and fattening. If you are going vegan or vegetarian always ask the waiter for the refrito ingredients. You will be surprised! My version is a healthy makeover of this comforting favorite. It’s completely vegan and with no added preservatives or saturated fat. Creamy, natural and oh so delicious. This is the perfect side to any mexican meal or the perfect protein base for a quick lunch. Feel free to experiment with different beans or maybe a mixture. Black beans, pinto beans and kidney beans are my favorites.

Ingredients:
1 (15.5 oz) can of Pinto beans, drained & washed
2 white onions rings, about 1/4 cup chopped
1 garlic clove, minced
1/2 tsp dry or fresh parsley
2 tsp of oil (I used walnut oil)
1 tbsp water
1/4 tsp of ground coriander, salt and pepper

Directions:

Refrito pinto

Place all of the ingredients on a food processor and mix on high speed until creamy and smooth. This can take up to 6min. Serve with chips and enjoy. Don’t have a food processor? Chop all the ingredients finely and mash together in a mixing bowl until smooth.

Refrito pinto

Yield: 1  cup

————————————————————————————-

{Simple Veggie tacos}

Ingredients:
2 whole grain or corn tortillas
2 cups spinach leaves
1 cup white onion slices, preferably Vidalia, about 1 medium onion
salt, pepper, cayenne, ground coriander
1 tsp walnut oil or any vegetable oil
2 tbsp water
1 medium tomato
Optional/Garnishes: 
– shredded mexican cheese or crumbly cotija cheese (queso del país also works well)
– reduced fat sour cream

Directions:

DSC04808

1. Heat the oil in a medium skillet. Add the sliced onions, tomatoes and half of the spinach. Sprinkle lightly with the condiments. Mix well and cook until the spinach has wilted and the onions become transparent. Add water to aid the caramelization process.

DSC04810

2. Meanwhile heat a panini/sandwich grill to its maximum temperature. When hot, place one tortilla and heat until toasty (2-4 min). Now fold into a taco shape. Set aside and repeat with the remaining tortillas. Alternatively create a quesadilla or burrito with this veggie mixture.

3. ASSEMBLY:
Take a tortilla, spread refrito to form a nice base, add fresh spinach then add the caramelized veggies. Sprinkle with some cheese or other garnishes if desired. Avocado slices, chopped cabbage and bell peppers are great extras!

Veggie tacos

Yield: 2 tacos. Serves 1 or 2. Depends on the size of tortilla you use. I made this as lunch for both my husband and me.

Veggie tacos

Serve with any other mexican side dish or salad. Need ideas? Check out some of my other mexican dishes on the link below.

Mexican Lunch for 2 Gone Healthy! This post includes a guacamole recipe, an arugula-avocado-beet salad and a nice red veggie mexican salsa recipe. Plus links to other Mexican posts. My Mexican recipes are all VEGAN with vegetarian options (adding cheese or sour cream, etc). Plus you can always make them GLUTEN FREE by choosing corn based products.

Buen provecho.

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2 thoughts on “{Home-made refrito and simple veggie tacos}

  1. Pingback: {5 de MaYo: Mexican recipes roundup} | HealthY, HaPpy & WhOle

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