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1
Put soymilk, arrowroot, cornmeal, flour, salt and 2 Tbs.
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2
oil in blender or food processor, and puree until smooth.
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3
Let batter rest about 20 minutes, or until it is the consistency of heavy cream.
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4
Stir in chili powder, 1/2 cup water and scallions.
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5
Lightly oil 10- to 12-inch nonstick skillet using paper towel.
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6
Heat pan over medium-high heat.
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7
Ladle in 1/4 cup batter, tipping pan in circular motion so batter covers entire surface.
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8
Cook 45 seconds to 1 minute, or until crepe bubbles and becomes golden around edges.
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9
Loosen edges with spatula, and flip crepe.
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10
Cook about 10 seconds on second side.
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11
Slide crepe onto plate, and cover to keep warm.
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12
Repeat, lightly oiling pan between crepes, until batter is used up.
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13
If batter thickens, add water to thin.
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14
To serve, place crepe on plate, golden side down.
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15
Spoon 1/3 cup beans in middle, and fold all 4 edges toward center, forming square with open center.
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16
Put dollop of guacamole and salsa on each crepe.
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17
Alternatively, fold crepe into quarters, and serve alongside beans, guacamole and salsa.
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18
Because refried black beans are so versatile and can be enjoyed plain or as a filling for enchiladas, tacos, burritos or omelets, they are a must in your stock of recipes.
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19
If youre cooking the beans from scratch, start with 1 1/2 cups dry beans; also, reserve 1 cup of the cooking liquid to use instead of the stock.
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20
Add a little water or stock to the beans when you rewarm them.
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21
Heat oil in skillet over medium heat.
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22
Add onions, garlic and jalapeno, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes.
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23
Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.
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24
Increase heat to medium.
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25
Add 1 cup beans, 1/3 cup stock and salt.
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26
Using potato masher or back of spoon, mash beans into liquid.
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27
Continue cooking until liquid evaporates, 7 to 10 minutes.
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28
Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring.
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29
Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes.
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30
Stir in lime juice, and adjust salt to taste.
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31
Using two different colored tomatoes and adding flecks of red onion takes this basic salsa recipe from simple to spectacular.
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32
Try it as well with heirloom tomato varieties for even more color and flavor.
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33
Combine tomatoes, garlic, jalapeno, scallion, cilantro, red onion and lime juice in small bowl.
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34
Sprinkle with salt, and let salsa sit at least 15 minutes to blend.
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35
Taste, and adjust salt, if necessary.
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36
Extra green and packed with flavor, this is a version of a classic you wont forget.
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37
Blend it to a creamy consistency in a food processor, or keep it chunky by mashing the chiles, green onions and chopped cilantro with the avocados.
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38
Mash avocados and lime juice in mixing bowl.
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39
Stir in remaining ingredients.
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40
Taste, and adjust salt if necessary.
