Mexican Beans

Some recipes aren’t pretty, but they’re delicious. This is one of those recipes. Beans never look good. And when some of them are mashed, they look particularly like dog food. Do I care? No. After seeing Natalie’s recipe here, I knew I’d be making it as a side dish for Taco Tuesday.

Bean/salsa mixture, before adding taco sauce and cheese

In a bowl combine 1 can of refried beans (I used refried black beans), 1 can of black beans (drained and rinsed), and 1 c. pico de Gallo. NOTE: The store was out of pico de gallo so I used a fresh salsa instead and will say that pico would have worked better, texturally. Spread the bean mixture in a pie dish (or any baking dish) and pour a layer of taco sauce over the top. Sprinkle shredded cheese over the whole thing and bake at 350 for 20-25 minutes.

Before and after baking

Overall this is a great side and perfect for people (like me) who don’t really love refried beans on their own. This takes about the same amount of effort as opening a can of refried beans but adds so much more flavor. I served it with quinoa and actually liked it best when the two were mixed together. In fact, putting these Mexican beans on top of quinoa or rice – maybe adding some avocado and taco meat too – makes for a pretty amazing burrito bowl that I’ll be eating for lunch today.