We’re lucky enough to live near an amazing Mexican restaurant that does delicious veggie burritos to take away. Not being able to get out much at the moment, with a baby and all, we sometimes treat ourselves to one on the weekend. Even better than the burritos though are the black beans. I could almost just eat them for dinner on their own with a spoon, straight out of the polystyrene pot they come in. Mmmm.
This is my attempt to recreate the refried beans in a kid-friendly recipe. It was just baby S and I at home for lunch today, as Grandma came over and took the two bigger kids off for the day. If I was cooking this for myself I’d make it quite spicy, but increasingly as I cook meals for us all to eat as a family, things like salt and chilli are having to be added at the end. Because of this, I was delighted to be asked if I wanted to review some Encona Peruvian Amarillo chilli sauce. The sauce is perfect to serve alongside a meal like this to add a bit of a kick for the grown-ups in the family, without having to cook two separate versions. In fact my husband, who is a bit of a chilli fiend, has already used up half the bottle and said something along the lines of “it goes with everything”. In the last week we’ve had it with pasta and veg, BBQ chicken, veggie chilli to name but a few.
Back to the refried beans though. I was amazed how much Baby S enjoyed these. I made a quesadilla out of them by placing one tortilla on a frying pan, covering it with beans and grated cheese, topping with another tortilla, then flipping after a few minutes to fry the other side. I thought he’d eat the tortilla but not the beans – but it turned out to be the other way around. He was ignoring the food on his tray so I put some of the beans on a spoon for him (to feed to himself of course) and he loved it. This baby led weaning lark amazes me at every turn.
1 tbsp sunflower oil
1/2 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 x 400g tin of black beans in water
Heat the sunflower oil in a medium-sized non stick frying pan. Add the onion, and fry gently over a medium-low heat until soft. Stir in the cumin, coriander and oregano and cook for a further minute. Add the beans, with the water they came in, and mash. Cook for 5-10 minutes until you have the consistency of a thick soup. Add a little more water if it seems too dry.
You can serve this as a side dish to any Mexican meal, or as the filling to a quesadilla with grated cheese as I did today. It’s also lovely with guacamole. I’m pretty sure a fried egg would be rather nice on top as well.
We were also sent a bottle of Encona mild Thai sweet chilli sauce to review, which is really tasty as well. Its mild taste is perfect for offering to the kids to get them used to the taste of chilli without “spicing their faces off” as said by R, 5, once.
Disclaimer: I was sent two bottles of Encona chilli sauces to review. I didn’t receive any payment for this post and all words and opinions are my own.