Tex Mex Beans On Toast Food

TEX-MEX BLACK BEAN BURGERS

Steps:

• Chop the stir-fry mix into 1/2-inch pieces. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the vegetables, brown rice and a big pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the chile powder, cumin, black beans, 3/4 teaspoon salt and a few grinds of pepper. Cook until the beans are hot and the skillet is dry, about 2 minutes.
• Transfer the mixture to a food processor; reserve the skillet. Pulse 5 to 6 times, until the mixture holds together but is still chunky. Scrape into a large bowl and stir in the breadcrumbs and chipotle mayonnaise. Shape into 4 patties, about 4 inches wide. Place the patties on a plate, cover with plastic wrap and freeze to firm up, about 15 minutes. Meanwhile, split and toast the rolls.
• Wipe out the reserved skillet, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the patties and cook until heated through and a crust forms, about 2 minutes per side. Season with salt.
• Serve the patties on the rolls with lettuce, avocado, tomato, pickled jalapenos and chipotle mayonnaise. Serve with chips.

SPICY BEANS ON TOAST

Steps:

• Put a frying pan of water on to boil for the eggs, and toast the bread. Heat the oil in a pan, add the onion and gently cook for a few mins until it softens. Sprinkle the spices into the pan and stir briefly to toast them. Tip in the tomatoes and beans, and warm through.
• Turn down the heat under the frying pan so that the water is just simmering, then crack in the eggs and gently poach them until the whites are firm but the yolks are still runny. Pile the beans onto the toast (you can butter the slices or leave them plain), place the eggs on top and sprinkle with extra cumin. If you have any fresh herbs around like coriander or parsley, you can sprinkle them on, too.

TEX-MEX BEANS

Steps:

• Mix the beans, onion and coriander together, then stir in the oil and vinegar with some seasoning. Top with the tortilla chips.

TEX MEX PINTO BEANS

Steps:

• Soak beans overnight covered w/ water. In the morning, drain off the water.
• Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
• Once boiling, turn to low and let cook all day or until beans are tender.
• Check and stir often, adding water as necessary.
• You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

TEX-MEX PINTO BEANS

Steps:

• Wash and clean the beans, then bring them to a boil in 4 cups of water.
• Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour.
• In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds).
• Put the spices aside and rinse the skillet.
• Cook the bacon in the skillet, saving the fat.
• Remove the bacon and add the onions and garlic, and saute them for a minute.
• Seed and chop the tomatoes and chop the bacon.
• When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt.
• Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour.
• Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt.
• Add more water if necessary.
• Start checking the beans every 15 minutes for doneness.
• To thicken the liquid, reduce it by cooking longer, or mash some of the beans.