Mexican Baked Beans Recipe
Ingredients:
1/4 c of molasses
2 c of beans (white, dried)
1 tsp of garlic powder (substitute 2-3 cloves, minced)
1 tsp of cumin
1.5 Tbsps of chili (powder)
1 can of tomatoes (crushed, 29 ozs)
1 pc of onion; chopped
3 pcs of peppers (jalapeno); chopped
1 pc of pepper (green or red); chopped
Pepper and salt (to taste)
Water
Instructions:
Soak beans in water, overnight. The next day, drain and add water (fresh) to beans then boil and let simmer (1 hour).
Cook on low flame onion, peppers and garlic or the powder (oil not needed). Add molasses as well as tomatoes into pan and let it simmer (10 minutes), stirring from time to time.
Preheat oven (375 degrees F). Drain beans then set it on a dish (large). Pour over tomato mix then stir ’til well-mixed. Bake (3 hours), ’til beans become soft and mixture not soupy anymore. Good for 6 servings.
>> Mexican Baked Beans Recipe
Bean Burritos Recipe
Ingredients:
2 c of kidney beans (light red, 1 can); drained
1/2 c of onion; chopped
1 tsp of veggie oil
1 cl of minced garlic
1/2 c of bell pepper (red or green); chopped
1/2 tsp of ground coriander
3/4 tsp of cumin (ground)
1/8 tsp of pepper (white)
1/2 c of kernel corn (whole, frozen); thawed then drained
3/4 c of cheese (cheddar); grated
4 pcs of flour tortillas (8 inch diameter)
1 c of salsa (medium)
Instructions:
Mash beans inside a medium-sized bowl until reaching the consistency desired. Spray cooking (vegetable) spray onto a non-stick skillet then add vegetable oil and place above moderate heat till hot.
Place onion, (bell) pepper, and garlic; saute for five mins or till onion has limped. Add cumin, (white) pepper, and coriander; stir and cook for a minute.
Take out from the heat and add corn. Add mashed beans; incorporate well. Spread mixture over tortillas and sprinkle cheese.
Roll the tortillas up and place onto cookie sheet with seam facing down. Bake for five mins (425 degrees F). Place salsa atop warm burritos
>> Bean Burritos Recipe
Mexican Baked Bean Loaf Recipe
Ingredients:
2 c of beans (baked)
1 c of bread crumbs
1 c of tomato sauce
1 pc of pepper (green); chopped
3 pc of onion; chopped
4 drop of Tabasco sauce
2 tbs of cooking oil
Instructions:
Saute onion and pepper on oil ’til light-brown. Mix in the Tabasco, then drop the beans as well as tomato sauce and cook (5 minutes). Pour the mixture to a dish for baking, greased, and sprinkle bread crumbs on top.
Add butter then bake (15 minutes) at 350 degrees F, ’til crumbs turn brown. Pour additional tomato sauce when needed. Good for 6 servings.
>> Mexican Baked Bean Loaf Recipe
Bean Dip Recipe I
Ingredients:
1/4 c of chilies (green);cut into cubes
1/4 c of tomato sauce (mild chili-flavored salsa, red or green)
4 pcs of onions (green); chopped
1/2 clove of garlic; chopped finely
1/2 tsps of cumin
1 can of refried beans (30 oz)
Cheese; grated
Instructions:
Combine (tomato) sauce, chilies, seasonings, and onions on a medium-sized saucepan; cook till the onions soften then add the beans. Cook (approximately 8 minutes). Serve cold or hot and garnish with cheese.
Note: Dip can also be used as fillings for burrito.
>> Bean Dip Recipe I
Bean Dip Recipe 2
Ingredients:
4 cups of beans (cooked); drained
1/2 cup of onion; chopped finely
4 ozs of chili peppers (green, canned); cut to cubes
1/2 teaspoon of salt
2 Tablespoons of vinegar (cider if preferred)
1 dash of hot sauce (Tabasco)
1 teaspoon of cumin powder (McCormick)
1 teaspoon of oregano (dried); crushed
1 teaspoon of garlic powder (McCormick)
1 teaspoon of chili powder (McCormick)
2 cups of cheese; grated
Instructions:
Place (hot) beans on processor along with onion, chili peppers, salt, hot sauce, cumin, oregano, garlic, chili, and cheese.
Blend until the cheese melts and the mixture has smoothened. Taste then vinegar or any seasoning if desired. Serve warm with tortilla chips. Dip is also ideal as fillings for burrito.
>> Bean Dip II Recipe
Bean & Salsa Dip Recipe
Ingredients:
15 ozs of pinto beans (1 can); drained
3 Tbsps of hot sauce (Louisiana)
2 tsps of juice (freshly squeezed lime)
3 Tbsps of sweetened chili sauce (Chinese)
1/4 c of onions (green); minced
2 c of sour cream (fat-free)
1-1/2 c of hot salsa (chunky)
Sprigs of parsley or cilantro (fresh)
1 pkg of tortilla chips (corn)
Instructions:
Place beans inside processor; blend till smooth. Mix in (lime) juice and Louisiana sauce; blend well. Transfer the mixture onto a platter; spread evenly.
Spoon over Chinese sauce then distribute onions on top. Pour over sour cream then salsa. Serve together with tortillas and garnish parsley or cilantro.
>> Bean & Salsa Dip Recipe
Bean Burrito Layers Recipe
Ingredients:
1/2 c of lentils (green)
1/4 c of pinto beans; rinsed then drained
1/4 c of kidney beans (red); dried
4 cloves of garlic; peeled and crushed
1/4 c of beans (baby lima); rinsed then drained
1 Tbsp of chili powder
1 Tbsp of dried oregano
1 pc of onion (medium); peeled and chopped
2 jalape�o peppers; chopped
1/4 c of chopped coriander (leaves)
1 pc of lettuce (iceberg); shredded
3/4 c of cheese (Monterey jack); grated
1 pc of tomato (medium); chopped
Hot salsa
6 pcs of flour tortillas
Instructions:
Rinse the lentils then discard odd-looking ones. Soak with (clean) water for 4-6 hours (or overnight).
Place inside a saucepan with the beans and let it boil then simmer for half an hour, covered. Gradually add more water when needed,
Place onions in the microwave and heat on high setting until it becomes soft. Drain thoroughly the lentil mixture but reserve (1/2 cup) of its water. P
lace drained mixture onto the processor together with the jalape�o peppers, onion, garlic, oregano, chile, and coriander. Blend to make a puree and gradually add reserved liquid when necessary.
Preheat oven at 325 degrees F. Prepare a pizza pan or baking sheet and slightly grease the surface.
Place (flour) tortilla lightly onto the pan. Spread puree, about 4-5 tablespoons. Sprinkle cheese and place another tortilla; repeat until done with last tortilla.
Sprinkle cheese over the last tortilla then bake (20-30 mins).
Take out burrito. Let it rest for 5-10 mins, allowing to firm up. Place salsa, lettuce, and tomato on its side. Serve.
>> Bean Burrito Layers Recipe
Mexican Bean Dip Recipe
Ingredients:
4 bacon slices (small pieces)
31 ozs of pork and beans (in tomato sauce)
1/2 c of cheddar (sharp, shredded)
2 tsp of Worcestershire
2 tsp of vinegar
1 tsp of garlic salt
1/2 tsp of salt
1 tsp of chili (powder)
1 pc of pepper (Cayenne)
Instructions:
Put bacon in 1.5-quart glass then heat in microwave (3 to 4 minutes) ’til bacon is crisp. Set bacon aside.
Drop beans into the blender then blend ’til it is smooth, and pour it into the drippings of bacon. Mix the rest of the ingredients and cover using plastic wrap or glass.
Then microwave (7 to 8 minutes) ’til mixture becomes hot. Sprinkle pieces of bacon on top. Good for 1 serving.
>> Mexican Bean Dip Recipe
Mexican Bean Sandwich Recipe
Ingredients:
2 tsp of salad
1/4 – 1 tsp of chili (powder)
1 tsp of vinegar
1/8 tsp of onion (powder)
3 tbs of celery; chopped
3/4 c of beans (pinto or kidney)
4 slices of tomato
2 leaves of lettuce
2 pcs of flour tortillas
Instructions:
Combine onion and chili powders as well as vinegar with the salad into a bowl then add the celery and beans, then mix it well. Heat and soften the tortillas on a pan (about 1.5 hour).
Put 1/2 of filling (bean) on each piece of tortilla somewhere near the edge then top it with tomato and lettuce. Roll it up. Good for two servings.
>> Mexican Bean Sandwich Recipe
Beans For Burritos Recipe
Ingredients:
1 lb of beans (pink)
1 tsp of salt
3 pcs of garlic cloves; crushed then minced
1/2 tsp of chili powder (McCormick)
1 can of ortega chiles (small, green); chopped
4 Tbsps of salsa
1 pc of onion (large); chopped
Instructions:
Soak beans for overnight while frequently changing the water. Place beans on crock-pot; cover them with water then add garlic, onion, chili, and salt.
Cook over low heat till beans soften or for 15-20 hours. Once cooked, get a little of its liquid especially from its top then mash cooked beans; mix in salsa and chiles.
>> Beans For Burritos Recipe