Name: Refried bean bowl with jalapeño salsa and guacamole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Five jalapeño peppers; 1.5 tsp (7 mL) garlic powder; Kosher salt; 1 can refried pinto beans; 2 avocados, pitted; 1 medium tomato, finely chopped; Lime juice; 1 cup (250 mL) shredded cheddar or Monterey Jack cheese; One leaf of lettuce, shredded; Sour cream; Nacho chips

Refried bean bowl with jalapeño salsa and guacamole

Course: DinnerCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

An easy, kid-perfect treat. And it’s never to early to introduce kids to a bit of heat, which this salsa packs.

Ingredients

Five jalapeño peppers
1.5 tsp (7 mL) garlic powder
Kosher salt
1 can refried pinto beans
2 avocados, pitted
1 medium tomato, finely chopped
Lime juice
1 cup (250 mL) shredded cheddar or Monterey Jack cheese
One leaf of lettuce, shredded
Sour cream
Nacho chips

Directions

Stem four of the peppers and boil them in 1/2 cup (125 mL) water for about 10 minutes. Set the peppers aside, allow to cool. Reserve the water.
While the jalapeñnos are boiling, warm the refried beans in a small pan covered over low heat. Stir occasionally.
Finely chop the remaining jalapeño pepper.
In a small bowl, mash the avocados with a fork. Add half of the chopped tomato, the chopped jalapeño, salt and lime juice to taste. Set aside.
In a blender, blend the boiled peppers and water until smooth. Pour out into a small bowl, add the garlic powder and salt to taste. Whisk with a fork.
To serve, spoon out the refried beans into individual bowls, top with cheese, lettuce, tomato, salsa and sour cream. Line the bowl with chips. Serve alongside guacamole, more chips, and salsa.