I wish I could say that I was in charge of an easter brunch and have some fancy delicious vegetarian recipes to share from this weekend, but I was not in charge! I sat back and played with babies and dogs all weekend. Rough life.
There was one night this weekend that I did get to step in the kitchen and take charge. Brent’s brother-in-law was craving guacamole, so Mexican food was the plan. Baby Thomas was getting bored of Easter food anyway.
I decided to make a bean dip. This is a super easy vegetarian appetizer that is so delicious, awesome for parties and amazingly inexpensive. My friend in high school made this recipe up and I’ve made it often ever since.
Mexican Bean Dip: The Ingredient List
1 can of vegetarian refried beans
1 cup of your favorite salsa (not-chunky)
1 fresh jalapeño, seeded/diced
1 T diced onion
1/2 cup cheddar or mexican blend cheese, divided
1. Open the can of beans. Pour in an oven safe baking dish.
2. Add salsa, jalapeño (you can use more jalapeño or jarred ones if you’d rather), 1/4 cup cheese and onion to the beans. Stir well.
3. Pop the dish into the microwave for 2 minutes or until everything is heated through.
4. Pour the rest of the cheese on top of the bean mixture. Add more than 1/4 cup if you’d like.
5. Place this in the oven at 400° for about 10 minutes or until cheese is golden brown. Feel free to broil as well.
This serves best with some tortilla chips or corn chips of some sort. To be honest, I’ve never tried this awesome recipe with anything else. I’m open to suggestions!
Along with my appetizer, the carnivores had grilled chicken tacos and I heated up a can of black beans for my taco filling.
vegetarian taco filling. delicious!
Most everyone decided to put a little black beans in their taco, so they were a hit. Also, no meal would be complete without a topping bar so we made a nice looking spread.
What would you make for a Meatless Mexican Meal?