Mexican-Style Tortillas and Bean Dip

Mexican-Style Tortillas and Bean Dip

In this dish, cumin is added to the mashed beans. You can prepare this dish in 5 minutes by using canned beans. It's my family's favorite.

Ingredients: 2 servings

Tortillas (homemade is recommended)
Canned kidney beans
Red chili pepper flakes or red chili pepper powder
1/2 teaspoon
Garlic (or onion)
1 clove (or 1/2 an onion)
Powdered cumin
1/2 teaspoon
1/2 teaspoon
Sour cream or shredded cheese
as much as you like
Olive oil
2 tablespoons
20-30 ml


1. Pour the olive oil into a saucepan, add the red chili peppers and either sliced garlic or minced onion, and stir-fry.
2. Add the drained and briefly washed kidney beans, 20-30 ml of water, salt, and cumin to the saucepan.
3. Simmer for about 3 minutes, and turn off the heat. Mash them up (you can easliy mash them up with a potato masher), and it's done.
4. Dollop the mashed beans onto a warm tortilla, fold the tortilla in half, and serve with sour cream and/or shredded cheese.
5. Serve with tortilla, guacamole, and lettuce salad to enjoy as a Mexican-style dish.
6. When you have time, soak the beans overnight, and cook them in the pressure cooker on the next day. These homemade beans can be stored in the freezer - it's handy to have.
7. It's also delicious using black eyed peas.

Story Behind this Recipe

I love Mexican food. As long as you have canned kidney beans on hand, this dish will be ready in no time. This dish contains far less fat than store-bought refried beans.