Mexican-Style Tortillas and Bean Dip

1. 1

   Pour the olive oil into a saucepan, add the red chili peppers and either sliced garlic or minced onion, and stir-fry.

2. 2

   Add the drained and briefly washed kidney beans, 20-30 ml of water, salt, and cumin to the saucepan.

3. 3

   Simmer for about 3 minutes, and turn off the heat.

4. 4

   Mash them up (you can easliy mash them up with a potato masher), and it's done.

5. 5

   Dollop the mashed beans onto a warm tortilla, fold the tortilla in half, and serve with sour cream and/or shredded cheese.

6. 6

   Serve with tortilla, guacamole, and lettuce salad to enjoy as a Mexican-style dish.

7. 7

   When you have time, soak the beans overnight, and cook them in the pressure cooker on the next day.

8. 8

   These homemade beans can be stored in the freezer - it's handy to have.

9. 9

   It's also delicious using black eyed peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.