Dianne Wenz shares my Lentil Quinoa Taco Filling and some Refried Beans

blog-tour-Lentil-Quinoa-Taco-Filling

Dianne is a powerhouse. Not only does she blog at Veggie Girl she is now the owner/editor of Chic Vegan. She also does marketing and design at Vegan Heritage Press, does health coaching and teaches cooking classes. I think we may be tied for person with the most jobs!

While you’re at Veggie Girl to get the recipe for Lentil Quinoa Taco Filling make sure to pick out a few of her amazing recipes to make this week too.

You need a side or two to go with your tacos, so why not try this easy refried bean recipe. it also uses a 1 1/2 to 2 quart slow cooker so it even fits the theme of the week.

Refried beans won’t win any beauty contest, but they are cheap, tasty and good for you. I promise you they taste great even if they just look okay!

The recipe below is a jumping off point. You can add green chilies, chopped hot peppers, lime juice, sautéed onions and peppers, even beer if you’re so inclined.

Beyond Easy Not-Refried Beans
soy-free, gluten-free
Makes 2 to 3 cups

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 1 cup dry pinto beans
  • 3 cup water (plus extra noted in recipe)
  • 2 cloves garlic, minced (can use 1/2 teaspoon garlic powder instead)
  • 1 teaspoon chili powder
  • A few dashes liquid smoke or smoked salt, optional
  • Tabasco or other hot sauce, optional
  • salt, to taste

The night before: In your slow cooker add the dried beans, water, garlic, and chili powder. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add the liquid smoke if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day. You can cook these a very long time if you just add extra water.

Before serving: Take a wooden spoon and mix the beans together smashing some again the walls of the slow cooker if there are still too many whole beans. Adjust seasonings and add hot sauce, salt, or other add-ins now.

Serve as-is over brown rice with salsa for the easiest meal ever, or serve in tacos or burritos.

Comments

  1. My husband just got me a small slow cooker and 2 of your books for my birthday. This morning I put on the lentil Quinoa taco filing in my slow cooker. It has only been cooking since 10 and seems already done. Still has a bit of liquid so I am letting it continue to cook. My house smells wonderful!!!

  2. I just can’t get enough of refried beans! I don’t have a slow cooker, but I make a version in a saucepan that is delicious. I love the addition of smokiness to yours.

  3. Thank you so much! I have made my own refried beans before in a pot on the stovetop and it took forever – and I had to monitor the beans pretty closely! This way, I can just throw them in the slow cooker and let them go all day! Gonna try this recipe soon!

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