Tag Archives: beans


In this edition of ‘what we’ve been eating lately,’ I am bringing you a dish that we eat at least once a week. Sometimes a few times a week. To say we are obsessed is putting it lightly. I think we ate this every Saturday for a few months.

It is one of the easiest recipes ever; so easy I kind of want to put ‘recipe’ in quotes.

2 corn tortillas
1/3 cup Refried beans (our favorite= Whole Foods brand Lime + Roasted Chile)
1/4 cup cheddar cheese
1/8 cup mozzarella cheese
Jalapeños (jarred or fresh)
Lime wedges, salsa for serving

1. Preheat the oven to 415°
2. Spray a cookie sheet with cooking spray, place corn tortillas on the cookie sheet and crisp up in the oven for about 5 mins
3. Take the tortillas out of the oven, spread each tortilla with an even amount of refried beans.
4. Top with cheese (feel free to use as much cheese as you like, and different kinds too)
5. Top with jalapeños or whatever kind of peppers you like.
6. Cook in the oven for 8-10 minutes, until the cheese is melted.
7. Serve with lime wedges, squeeze on top of the tostadas. Also good with some salsa or whatever other hot sauce you want.

As mentioned in the directions, these tostadas can be made with anything you like: different kind of beans (refried black beans, etc.), different cheeses, different peppers on top to add some heat (Brent adds banana peppers), add avocado/guac/sour cream/different crazy hot sauces on top.

These work for lunch or dinner… and I’m fairly sure Brent has eaten them for breakfast too. I should really do a series of Brent’s “if I put an egg on it, it’s breakfast” recipes. Maybe one day…


Gallo Pinto (Costa Rican Rice and Beans)

IMG_3625We just got back from a vacation in Costa Rica (Playa Flamingo to be exact, go book your trip now!)  where we spent a week in the ocean, hanging at a resort pool (complete with a swim up bar), having beach bonfires, doing yoga with an ocean view and having all sorts of adventures with a bunch of our pals. The reason for the trip was that our friends Nate + Sarah decided to get hitched in the paradise you see in the picture above. Geniuses.

It was great and so was the food. We ate rice and beans as a part of almost every meal for a seven days and when we got home the first thing Brent wanted to do was recreate the recipe, so we did.

photo (6)
Gallo Pinto
adapted from Vegetarian Times


  • 1 tablespoon olive or canola oil
  • 1 medium-sized onion, peeled and finely chopped
  • 2 cloves garlic, minced
  • 2 cups cooked brown or rice
  • 2 cups cooked or canned black beans, drained, rinsed and liquid reserved
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. ground ginger
  • 1-2 tablespoons Vegetarian Worcestershire sauce (or Salsa Lizano if you are lucky enough to have it or want to buy it on Amazon.com)
  • Juice of 1/2 a lime (or more, to taste)
  • Salt and freshly ground black pepper to taste


  1. Heat oil in large skillet over medium heat, and add onion. When onion starts to turn a little translucent, add garlic, and sauté for about 3 minutes, or until onion is golden brown.
  2. Stir in 1 tablespoon of Worcestershire sauce to the onions and garlic.
  3. Add in the cumin, coriander, ginger with to the onions and garlic, mix until incorporated.
  4. Stir in rice, beans and seasonings, combining well. Add 1/4 to 1/2 cup liquid from canned beans, if desired, to make the rice a little more moist, or as the recipe says “dirty.” I did this and it did bump up the flavor a bit.
  5. Cook until heated through, and add lime juice, salt and pepper to taste.
  6. Add another tablespoon of Worcestershire sauce or Salsa Lizano to the mix if you feel like your beans are missing a little seasoning. I only used 1.25 tablespoons and I thought it tasted great.

The original recipe called for an additional cup of rice, but I wanted a more even bean to rice ration. If you want to add that additional cup, just add an extra tablespoon of worcestershire or Salsa Lizano. I also used brown rice and it tastes great (and is better for you) I also really like squeezing a bit of lime over the beans after I re-heat them. Feel free to top with cilantro or green onion too.

My view today is of clouds and city, not of beaches and palm trees,  but at least I can eat this at work and pretend I’m back in Costa Rica… right?

Mexican Bean dip.

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?