Prep 3 mins
Cook 15 mins
Awesome vegan recipe for beans (or bean dip) that started with two ingredients (velveeta & ro-tel) that are no longer in the recipe. (Feel free to experiment with this recipe as it is very substitution friendly. Use the beans you have on hand. Try it with more tomatoes or more chili sauce if you like.) The addition of the corn was a real breakthrough because it adds a sweetness that was missing without the cheese. These beans are great as a meat substitute for use in tacos, burritos, or any other mexican dish. They also make a great side when serving mexican (though my girls love them for breakfast with potatoes).
- 2 tablespoons olive oil
- 2 onions (chopped)
- 1 tablespoon minced garlic (or 2 cloves)
- 1 (8 ounce) package frozen corn
- 1 (15 ounce) can diced tomatoes (or Ro-tel)
- 1 tablespoon of huy fong chili-garlic sauce (or your favorite chili sauce)
- 2 (8 ounce) cans black beans (drained)
- 1 (15 ounce) can refried beans (drained)
- 1 (8 ounce) can red beans (drained)
- 1 (8 ounce) can kidney beans (drained)
- salt & pepper
- Add chopped onions to a stock pot with olive oil on medium high heat.
- Cook onions until they are clear.
- Add garlic and stir for 30 to 45 seconds.
- Add the frozen corn and cook out all the liquid.
- Add the tomatoes and chili sauce and again cook out all the liquid.
- Add all beans except refried and cook until heated through and not runny.
- Add the refried beans to thicken and again heat and stir.
- Salt & pepper to taste.