These were really, really good. I can't believe, seeing how much we love Mexican food in my house, that I've never made refried black beans until now. What's wrong with me?! Refried black beans rock!
(Notice how I sneak in greens in the oddest places? How else can I make sure Brett eats his greens? Gotta be a bit sneaky sometimes, and it helps that spinach is seriously one of the best veggies there are, period!)
Frijol Negro Refrito y Arroz Quesadillas
Refried Black Beans:
2 cups black beans, cooked
2 serrano peppers, seeded and minced
1 red bell pepper, seeded and minced
1 habanero pepper, seeded and minced
splash veggie broth
juice of half a lime
dash of white pepper
Heat a few tablespoons of water in a small skillet. Add the peppers and cook for 10 minutes.
Meanwhile in a seperate bowl, heat 1 tsp coconut oil. Fry the black beans until they begin to get mushy and split.
Transfer everything to a large bowl and combine with a mixer or potato masher.
The Rest of the Filling:
1/2 cup of corn, cooked
1 cup long grain brown rice, cooked
2 cups fresh spinach, chopped
Mix corn and rice together in a bowl.
Heat a few tablespoons of veggie broth in a small sauce pan. Add the spinach (in batches if necessary) and cook until wilted. Drain any excess liquid.
The 'Other Stuff':
Layer beans, rice and corn, and spinach in warmed tortillas.
Fry if desired and top with guacamole and Tomatillo-Jalapeno Green Sauce.
We will be making these again very soon!
'Til next time.