| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Veg03 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onion; chopped |
| 1 |
tb |
Garlic; minced |
| 1 |
lg |
Jalapeno; (optional), minced |
| 1/2 |
ts |
Ground cumin |
| 5 |
c |
Water |
| 1 |
|
7 oz pkg Fantastic Foods Instant Refried |
|
|
; Beans |
|
|
Salt to taste; ( 1 to 1 1/ 2 tsp) |
| 1 |
|
15 oz can corn kernels; drained |
| 1/4 |
c |
Minced fresh cilantro |
INSTRUCTIONS
Heat oil in a large saucepan. Saute onions, garlic, jalapeno, and cumin for
1 minute, stirring frequently. Add water and bring to a boil. Whisk in the
bean flakes (use a whisk or they will lump up) and salt to taste. Cover,
reduce heat, and simmer for 5 minutes. Stir in the corn and cook,
uncovered, until heated through, about 1-2 minutes. Stir in cilantro just
before serving.
Recipe by: Adapted from Lorna Sass' Short Cut Vegetarian
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”