Ingredientes:
2 tazas de frijoles negros o pintos cocidos y procesados
1/4 taza de caldo de la cocción de frijoles o de verduras
1 cucharadita de comino molido
1 cucharada de cilantro fresco picado
1 cebolla chica picada
Aceite de oliva, sal
1 diente de ajo
1 chorro de Salsa Tabasco
Jugo de 1 lima o limón
1 chile picante (a gusto)
Preparación:
Dorar en aceite en un sartén el ajo, la cebolla, comino y el chile. Agregar los frijoles con el caldo, revolver, debe resultar una pasta espesa. Agregar más caldo si es necesario,para lograr la textura deseada. Agregar lima o limón, tabasco, sal, y cilantro fresco. Se acompaña muy bien con totopos, tortillas, tacos, wraps o lo que guste!
Ingredients:
2 cups Black or Pinto beans cooked and processed
1/4 cup water from beans or vegetable stock
1 tsp. ground cumin
1 Tbsp. fresh chopped coriander leaves
1 small onion chopped
Olive oil, salt
1 garlic clove
1 dash Tabasco sauce
1 lime or lemon juice
1 hot chilli (optional)
Preparation:
Brown onion, garlic, cumin, chilli on olive oil. Add stock, then beans, blend well, it should have thick consistency, add more stock for desire texture. Add lime juice, Tabasco and salt. Serve with coriander leaves. Good with nachos, tortillas, fajitas, chips, wraps...
Ingredients:
2 cups Black or Pinto beans cooked and processed
1/4 cup water from beans or vegetable stock
1 tsp. ground cumin
1 Tbsp. fresh chopped coriander leaves
1 small onion chopped
Olive oil, salt
1 garlic clove
1 dash Tabasco sauce
1 lime or lemon juice
1 hot chilli (optional)
Preparation:
Brown onion, garlic, cumin, chilli on olive oil. Add stock, then beans, blend well, it should have thick consistency, add more stock for desire texture. Add lime juice, Tabasco and salt. Serve with coriander leaves. Good with nachos, tortillas, fajitas, chips, wraps...
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