Mashed Black Beans Recipes

Steps:

• Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes.
• Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.).

Steps:

• Heat olive oil in a large frying pan. Add garlic and cook for 1 min, stirring all the time. Add black beans. Season and cook for a further 2 mins.

Steps:

• Sauté onions, garlic and jalapeno in skillet until tender, 3-4 minutes.
• Add beans and broth to skillet; cook over medium heat, coarsely mashing beans with a fork. Stir in cumin and cilantro. Season to taste with salt and pepper.

Steps:

• Heat oil over medium heat in a large, heavy pan (I use a heavy nonstick pan for this) and add cumin. When it is sizzling, add beans with their liquid and turn up heat to medium-high. Cook beans, mashing with the back of your spoon and stirring often, until they are thick but still fairly moist, about 10 to 15 minutes. Remove from heat. Every so often a layer of thick broth should begin to stick to the pan. Stir that into the beans - it has a lot of flavor. The smashed beans will continue to dry even after you remove from the heat.
• Toast the tortillas. For really crisp tortillas, heat one at a time (2 if you have a large enough microwave to fit 2 without the tortillas overlapping) in a microwave for 1 minute on full power. Flip tortilla over and microwave for 30 seconds to a minute more on full power, until crisp. You can also toast them in a dry pan or directly over the flame, but this will not crisp the tortillas, it will just char them.
• In a medium bowl, combine tomatoes, chiles, onion, and cilantro. Season to taste with salt. Stir in lime juice and the avocado. Let sit for 15 to 30 minutes for the best flavor.
• Spread about 1/2 cup of the refried beans over each tortilla. Top with a generous spoonful of salsa. Place a handful of shredded lettuce or cabbage on top and if desired a little more salsa on the lettuce. Sprinkle on some white cheese, and serve.