Easy refried black beans two ways! Two quick and easy weeknight meals or appetizers that are guaranteed to please everyone.
Listen up friends! Are you ready to whip up a quick recipe that you can stretch over multiple meals this week? If so, keep reading….it all starts with a can of refried black beans.
I love black beans! I could eat them every day for breakfast, lunch and dinner. Black beans are great on their own or in salads, wraps, bowls, and soups. The possibilities are endless, but today I am focusing on stretching one can of black beans two different ways.
Layered Bean Dip
The classic layered bean dip is a staple at many parties and potlucks, however I often cannot eat the dip due to the classic recipe’s use of traditional refried beans. Did you know traditional beans are not vegetarian? Some well-intentioned people may think they are serving a vegetarian dip, but classic refried beans are typically made with pork fat.
My version of the layered bean dip uses vegetarian refried black beans, which you can find in most grocery stores on the Latin American aisle. The refried black beans I’ve bought are often chunkier than regular refried beans, which affects both taste and preparation. I prefer a creamier bean spread for my recipes.
The key to a creamy spread is to thin the beans with liquid. Water, lime juice, beans and a food processor are all you need for creamy refried black beans. You could also use a hand mixer if you don’t have a food processor.
Batch or Single Servings
The great thing about a layered dip is you can serve it in one big dish for a large gathering or individually in tortilla cups as a bite-sized option. An advantage to individual servings is the ability to leave out certain ingredients due to allergies, restrictions or preferences.
For example, I love to place a layer of Greek yogurt and cheese on my dip, but you could make some individual servings without these ingredients for your vegan or lactose-intolerant friends.
Amp up the Veggies
I serve the dip with both chips and sliced mini peppers to increase the veggies. I love the color and taste of mini peppers with this dip!
My kids still reach for the chips first, but just like anything else, I keep presenting the less preferred foods because I know they will eventually try it.
Black Bean Tostadas
Our other favorite recipe using refried black beans is tostadas. This is such an easy weeknight meal, especially if you have saved any extra black bean spread from a previous meal or have prepped it earlier in the day.
Simply crank up the broiler, spread the beans, and add cheese if you like! Top with desired toppings and bam…dinner is served in less than 10 minutes!
I mentioned in yesterday’s post that black beans are a new food for my daughter. I think the texture of this spread, along with the addition of lime juice, is what won her over to black beans.
Adaptations for Meat Lovers
I used to substitute shredded chicken for the beans before my daughter liked beans.
Adaptations for Vegans and Lactose Intolerant
Omit Greek yogurt and cheese. If you would like to add an extra flavor, substitute a thin layer of tomato paste in place of these ingredients. It is a very tasty alternative!
Alright, that’s it….enjoy your easy peas-y (actually beans-y), delicious and veggie-loaded weeknight meal (or snack, or lunch……)!
Please rate and review these recipes below and tag @restandrelish on social media with your creations. Thanks so much!
Ingredients
- 16 oz. refried black beans vegetarian
- 1/4 cup water
- 4 t. lime juice
- 5.3 oz. plain Greek yogurt, nonfat
- 1/4 t. garlic powder
- 1/4 t. ground cumin
- 1/4 t. ground cayenne pepper
- 1/4 t. coarse sea salt
- 1/4 - 1/2 cup low-fat Mexican style cheese, shredded
- 1/4 cup tomatoes, seeded and chopped
- 1/8 cup green onions, chopped ~ 1 green onion
- 2 oz. black olives, sliced
- 1 small avocado, diced
Instructions
- Add black beans, water and 3 tsp. of lime juice to food processor bowl and process until smooth. Mix Greek yogurt and spices in a separate bowl. Drain canned black olives and set aside. Chop remaining vegetables and set aside. Toss diced avocado with remaining teaspoon of lime juice and sea salt to taste. Spread bean dip across the bottom of 9 x 16 dish. Using a spatula, spread spicy yogurt carefully across the layer of bean dip. Sprinkle cheese on top of yogurt layer until thoroughly covered. Top with layer of tomatoes, then green onions, avocado and olives. Serve in or alongside of tortilla scoop chips or sliced mini peppers.
Notes
Nutrition
Ingredients
- 16 oz. refried black beans vegetarian
- 1/4 cup water
- 4 t. lime juice
- 5.3 oz. plain, nonfat Greek yogurt
- 1/4 t. garlic powder
- 1/4 t. ground cumin
- 1/4 t. ground cayenne pepper
- 1/4 t. coarse sea salt
- 3/4 cup lowfat Mexican style cheese, shredded divided among tostadas
- 3/4 cup salsa divided among tostadas
- 2 cups Romaine lettuce, finely chopped divided among tostadas
- 6 T. green onions, chopped divided among tostadas
- 1 avocado, diced divided among tostadas
- chipotle hot sauce to taste
- 12 whole wheat tortillas small
Instructions
- Add black beans, water and three teaspoons of lime juice to food processor bowl and process until smooth. Mix Greek yogurt with spices and set aside. Chop onions and lettuce. Dice avocado; toss with remaining teaspoon of lime juice and salt to taste.
Set oven to broil. Place tortillas on baking sheet. Spread ~ 1/4 cup of black bean spread on tortilla and sprinkle with 1/8 cup of shredded cheese. Broil in oven until cheese is melted. Remove each tostada to a plate and top with 1/8 cup salsa, 1/2 cup lettuce, 1 T. green onions, and 1-2 T. spicy yogurt. Sprinkle tostada with avocado and hot sauce to taste.
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