There’s a certain Mexican food chain that make THE best frijoles and my friends and I order them every time with tortilla chips to share. I had to recreate them for myself at home and came up with this recipe which is pretty straightforward and equally delicious (if I do say so myself).
Frijoles and tortilla chipsPrint This
- 2 x 400g tin of black beans, drained
- 1 small white onion, diced
- 2 cloves of garlic, grated
- ½ tsp chilli flakes
- 30g butter
- 250ml vegetable stock
- 4 wholemeal tortilla wraps
- 2 tbsp yogurt
- 60g feta cheese (crumbled)
- handful of fresh coriander
To make the tortilla chips:
Preheat oven to 200c. Cut each tortilla into eighths. Place the pieces on to the baking tray and brush each one with a little oil. Place in the preheated oven and bake for around 5-8 minutes until they’re toasted on both sides.
To make the frijoles:
Heat the butter in a pan and cook the onion and garlic for 5 minutes until soft.
Stir in the black beans and chilli and pour in the stock. Reduce the heat and simmer for 10 minutes until the stock has reduced.
Once the stock has reduced, remove from the heat and mash with a fork until it’s smooth.
Season with salt and pepper to taste, and fold through the yogurt. Top with the crumbled feta and fresh coriander.
Serve alongside the tortilla chips.
to make vegan: use vegan butter and yoghurt, and leave out the feta cheese