Last year for our first “Married” Valentine’s Day, Husband and I started a new tradition of cooking something brand new for dinner and having a game night. We’d never made tostadas before and had a hankering for Mexican, so we took a stab at it.  Every recipe I found called for refried beans, and we (and when I say “we”, I mean I) wanted to make these healthier and vegetarian.  So we came up with what we like to call “First Valentine’s Day Un-Refried Beans” and I literally crave them.

Tonight I made an intense Taco Salad with chopped veggies, Quorn Beef-Style Grounds, chopped lettuce and shredded cheese on top of some blue corn tortilla chips.  And of course….unrefried-refried beans!! Easily my favorite at-home meal.

These little babies are made with black beans, seasoning, lime juice (usually fresh, but I didn’t have a lime on hand) and water.

Throw it all together in a blender, (or your AWESOME Magic Bullet).

Some times I barely pulse the MB so the beans are chunkier.  Other times I let it blend thoroughly for a smoother consistency.  Whateva yo pleasha!!

Like I mentioned, these beans are great for taco salad, tostadas, burritos or even as a spread on sandwiches or baked into a casserole.  Get creative!  How would you use this recipe?Pin It