Sabroso Frijoles Y Queso
- Servings : 4
Beans are such an integral part of Mexican cuisine they often become the centerpiece of simple meals that may consist of bean soup and tortillas. Embellished with tomatoes, onions, and cheese, refried beans step out of their humble status to become a richly flavored savory side dish worthy of praise.
- 1 16-ounce (450g) can fat-free refried pinto beans
- 1 large tomato, diced
- 2 tablespoons water
- 2/3 cup (160 ml) chopped onions
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Dash crushed red pepper
- 2/3 cup (160 ml) shredded vegan cheese (cheddar, Jack, or nacho flavor)
Preheat the oven to 375° (Gas Mark 5).
spoon the beans into a deep-dish pie plate, or 2-quart casserole, spreading to the edges
Combine the tomatoes and water in a 1 or 2-quart (1 or 2 liter) saucepan and cook over medium-high heat for 3 or 4 minutes, or until the tomatoes have begun to soften. Spread them over the refried beans.
Combine the onions, cumin, salt, and crushed red pepper in a small bowl and sprinkle them over the tomatoes. Top with the shredded cheese and bake for 15 to 20 minutes or until the cheese and beans are hot and bubbly.
Reprinted with permission from Zel Allen of Vegetarians in Paradise.
Photograph © Vegetarians in Paradise.