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Basic Mexican Bean Filling

By Mary McDougall
This is a basic bean mixture that I use rolled up in a corn tortilla, as a topping for a salad, as a spicy stew base, to top a baked sweet potato, added to Bean Enchiladas, or even as a topping for pizza. Ideas on how to use the filling for all of these follow this basic recipe. This may be made ahead of time and refrigerated or frozen for later use. This basic filling is easy to make over the weekend for several quick meals during the week.

Serves: Makes 6 cups

Prep Time: 15 min

Cook Time: 30 min

Basic Mexican Bean Filling

Ingredients

1/3 Cup Water
2 Large Onions, chopped
4 Cloves Garlic, minced
1 Jalapeno, seeded, finely chopped
1 Tbsp Chili powder
1 Tbsp Cumin
1 Tbsp Coriander
4-15 Ounce Cans Pinto beans, drained and rinsed
28 Ounce Can Crushed tomatoes
1/4 - 1/2 Cup Enchilada Sauce

Directions

1 Place the water and onions in a large pan. Cook, stirring frequently until onions soften slightly. Add garlic and jalapenos, stir and cook until slightly softened. Add chili powder, cumin and coriander. Mix well. Add the beans and tomatoes, stir and continue cooking for about 15 minutes. Slightly mash the mixture with a bean masher while still in the pot. Stir well. Add the Enchilada Sauce (recipe in Dressings & Sauces) to taste and heat through.
Variation: You can also make this with small red beans or black beans, or use a combination of different beans.
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  1. Mel says:
    Hi. Is the coriander the powder or fresh?
    Reply
    1. Admin
      Heather McDougall says:
      Please use powdered.

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