I was craving bean dip, but we didn’t have any, so I decided to try the Happy Herbivore’s Refried Bean recipe because it looked fast (it was) and easy (definitely). Well, then I had these refried beans and thought, what can I do with this now? I spread the refried beans on little corn tortillas, topped it with avocado slices and salsa, rolled them up, and voila! Vegan taquitos. Or mini burritos. Actually, I’m not really sure what to call them. Yummy–yes, let’s go with that.
Happy Herbivore’s Refried Beans
1 small onion, finely diced
1 tsp ground cumin
1/2 tsp chili powder
3 dashes paprika
1 15-oz can pinto beans, undrained
salt and pepper, to taste
Saute onion until translucent. Add cumin, chili powder and paprika, stirring to coat the onion. Add beans with their juices and stir to combine. Reduce heat to low and mash beans very well (I used both a potato masher and a fork). Increase heat and cook down the beans until the liquid is reduced. Add salt and pepper to taste.