Recipe by Inspiritual
This is one of those dishes you can whip together in no time. I created it one night when we needed something fast and easy and had very little in the house. i have changed the ingredients a time or two since that first time, but my family always says it tastes like more. Note: Please know you can substitute most of the ingredients for whatever you have in your refrigerator/pantry at the time. So have fun.
Top Review by FanciMcG
Hey! I thought we were the only ones who called stuff Mexican Mush! Seriously, I make recipes like this regularly and since I can't usually recall the name of whatever I've made, I started calling things 'Mexican Mush' or 'Italian Mush' or 'New Orleans Mush (jambalaya)- and since I'm always messing with the ingredients of recipes, they often don't resemble their original version, which makes the original name sort of meaningless.
I like how you kept this vegetarian and pretty low fat. I had not thought to add jarred black bean dip to my Mexican Mush, so I'm off to do that today. I don't have to wait til it's done to rate it, I know we love it. Thank you for posting!
- 1 (15 ounce) can vegetarian refried beans
- 1 (15 ounce) jar black bean dip
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup picante sauce
- 1 (4 ounce) can green chilies, chopped
- 1 (15 ounce) can whole kernel corn, drained
- 4 ounces frozen spinach, chopped
- 2 cups chihuahua cheese, shredded (or use whatever kind of cheese you want)
- 2 veggie burgers (any flavor)
- 1 tablespoon extra virgin olive oil
- sour cream (optional)
Directions See How It's Made
- Heat the oil in a large pan.
- Sauté onions and garlic until tender.
- Add picante sauce, green chiles, beans, bean dip, corn, veggie burgers, and.
- spinach and stir to blend.
- Break the burgers up as they defrost.
- When the mixture heats, add your favorite cheese and stir until melted.
- Serve over chips garnished with whatever you would like (sour cream, more.
- picante sauce, etc.).