This recipe is a part of one of our standby quick meals along with some tortillas and chopped vegetables. There's no need for an Old El Paso spice mix when you can easily make your own (and tailor the blend to your tastes, too!)
Spicy Mexican Beans
serves 2
(suitable for vegans, vegetarians, omnivores, low/no fat and gluten-free diets)
1 can beans (navy, pinto, black, etc)
1 pickled jalapeño, minced
1 clove garlic, minced
1/2 onion, minced
1 tsp cumin
2 tsp chili powder
oil
salt and pepper
In a deep frying pan or pot, sautee the onions and garlic in a bit of oil until the onions are translucent. Add the beans and stir vigorously to smush them up a bit. Additional oil will make the beans creamier, but isn't strictly necessary. Mix in the spices & jalapeño. Salt and pepper to taste.
Yay yay yay for vegans!