Refried Red Beans with Tortilla Chips, Avocado and Vegan Soured Cream

by Rose Elliot

Serves 4

2 onions, chopped
2 garlic cloves, crushed
3 tablespoons olive oil
40g (11/2 oz) pure vegetable margarine
225g (8 oz) red kidney beans, soaked and cooked, or 2 x 400g cans
¼- ½ teaspoon chilli powder
Salt and freshly ground black pepper

To serve
tortilla chips
sliced avocado
vegan soured cream (eg Sour Supreme)

Fry the onions and garlic in the olive oil for 10 minutes.

Add the margarine and the beans, mashing them with a fork and mixing them with the onions and garlic, and the chilli powder, salt and pepper to taste.

Continue to fry the beans for about 10 minutes, until the mixture is thick and hot with a creamy texture.

Serve immediately, with tortilla chips, avocado and vegan cream.

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DVD details:
PAL/Region 0/Colour/16:9/150 mins

37 Recipes, including starters and sides, mains, desserts and Raw food

Advice on nutrition - video interview with Yvonne Bishop-Weston

Includes full colour recipe booklet