Have you tried this sandwich? Mollete | Mexican Bean & Cheese
Molletes
“Mexican Bean & Cheese Sandwich”
Have you tried molletes? It’s not a torta, but close. ☺️
It’s something so simple and easy to prepare. A satisfying dish that consists of every day staples such as bread, beans and cheese.
Recipe ⬇️
???? All you need (no exact measurements):
▪️bolillo bread rolls, sliced lengthwise + toasted (find this at most Mexican markets). Some grocery stores sell this in the bakery aisle.
▪️butter, to toast
▪️pinto or black beans (fresh or canned), refried
▪️cheese (queso fresco, queso Oaxaca and/or Mexican/fiesta blend), shredded/crumbled
✨toppings
*pico de gallo
OR
*feel free to add your favorite protein or whatever you like!
???? Directions
In a large pan and on medium-high heat, add butter to both slices and on each side of the bolillo. Toast the bread for a few minutes on each side until gently brown.
Then spread beans by layering it over the open-faced bolillo. Layer the cheese (I used a fiesta blend + queso fresco) over the beans.
Next, heat it all up with the layered cut side facing up. Do this in the same pan on medium-high heat for about 3 minutes. Toast a few minutes longer if you want the cheese slightly golden. You can also skip melting the cheese in a pan and just bake at 400F for about 10 minutes. Just make sure the cheese is melted.
Top with pico de gallo or whatever toppings you prefer. Enjoy!
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???? Funky Town
Many blessings friends,
Rese ????
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Laura's Choice Refried Bean Sandwiches
Refried Bean Sandwiches. See lauraschoice.com for more.
Mashed Avocado and Bean Sandwich | Vegan (oil-free, no added sugar) - UPDATED
Recipe!
2 pieces sprouted grain bread
1/2 cup mashed black beans
1/2 large or 1 whole small avocado
1/2 vine ripened tomato
Fresh cilantro
1/2 - 1 tsp cumin
1 tsp lemon juice
Cholula hot sauce
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Recipe inspired by the talented Katarina Schuette. To see more of her recipes check out her Instagram page!
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Black Bean Pita Sandwich ???? Quick & Easy Vegan Sandwich Recipe using Pita Bread (Delicious!)
Black beans are found in cuisine around the world from India to Spain, to Latin America, and beyond.
➡️ I’ll be using this protein-rich ingredient to make stuffed pitas with a flavour that is somewhat reminiscent of Mexican black beans.
Let’s step into the kitchen and get started!
I’ll start by caramelizing the white onion, and adding ginger and garlic before I mix in the cooked beans and seasoning.
➡️ It takes time to get the onions just right, but this is a great excuse to focus on one thing and let your worries slip away as the aroma fills your kitchen.
In the end, you’ll also have great filling for your pita bread and a guilt-free vegan meal!
???? What are some traditional recipes from your culture that use black beans? Let me know in the comments below!
☑️ Creamy Avocado Dip/Dressing:
☑️ Oil-free Cauliflower Mayonnaise recipe:
▶️ INGREDIENT LIST:
1 can (540ml) of cooked black beans - 2 cups (340g) drained black beans(unsalted preferably)
3 to 4 tablespoons cooking oil (I have used olive oil)
2 cup Onion (275g) finely chopped (1 large onion 350g by weight with skin on)
1 tablespoon finely chopped garlic (4 - 5 garlic cloves)
1 tablespoon finely chopped ginger (1/2 inch ginger)
Salt to taste ( I have added 1/2 + 1/4 teaspoon of pink Himalayan salt because I am using unsalted beans, if you are using the salted kind adjust the quantity accordingly)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (OPTIONAL)
1/4 cup Water (add a bit more water if you think the beans are too dry, use your judgement)
Lemon juice to taste ( I have added 1+1/2 tablespoon on lemon juice, personally I like it slightly sour but you do you)
Whole wheat pita (medium size)
▶️ METHOD:
Add oil to a heated pan. Add the onion and salt and cook on medium-high until the onions start to caramelize. It’s important that you add salt at this point, this will help the onion to release the water and cook faster, it will take about 5 to 6 minutes approximately.
Once the onion starts to caramelize, reduce the heat to medium-low, now add the finely chopped ginger and garlic. Cook until the onions are golden brown in colour it will take about 3 to 4 minutes. Cooking in medium- low heat will help the onions to cook more evenly without burning it.
Once the onion looks golden brown right away add the cooked black beans and mix well. Add paprika, ground cumin, cayenne and mix thoroughly. Now increase the heat to medium-high and fry the beans until they are little crispy, for about 1 to 2 minutes. Add the water and mix again. Adding a tiny bit of water will keep the beans moist. Now turn off the heat. Add lemon juice, mix and then mash the beans with a potato masher.
Cover and set it aside to slightly cool down. It’s important that you cover the lid, this will prevent the beans from drying out. (If you think the beans looks/tastes dry, add a tiny bit of olive oil).
Now cut the pita in half and fill the pita pockets with the bean mix (about 3 to 4 tablespoons each). Brush one side of the pita with oil and then place it on a heated pan, grill on medium to medium-high heat for about a minute. Brush the other side with oil and flip and grill for another minute. Serve hot with your favourite dip.
▶️ IMPORTANT TIPS:
- It's really important to take the time to cook the onions to golden brown that's were all the flavour comes from for this dish
- Every stove is different to the cooking time and heat may vary so adjust accordingly
- Make sure not to over do the quantity of ginger otherwise the filling may get bitter
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Welcome to the Official YouTube Channel of Food Impromptu! Food Enthusiast, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more!
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Vegetarian Crunchy Black Bean Tacos
Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat!
9BP 11G SP • 367 Calories
Burrito Recipe | How to Make Burrito at Home | Mexican Burrito Wrap | Easy Veg Wrap Recipes | Ruchi
How to Make Veg Burrito Wrap | Cheesy Bean and Rice Burrito Recipe | Tortilla Burrito Recipe | Mexican Wrap Veg | Burrito Sauce Recipe | How to Make Burrito Tortillas | Vegetarian Wrap Fillings | How to Make Easy Vegetable Wrap | Veg Tortilla Wrap Recipe Indian style | How to Prep Salsa for Burritos | Homemade Salsa | Veggie Burrito Seasoning | Step By Step Burrito Recipe | High Protein Vegetarian Burrito | Quick & Easy | Rajshri Food
Learn how to make Burrito???? at home with our Chef Ruchi Bharani
Burrito Ingredients:
Introduction
How to make easy Salsa for Burrito
2 Tomatoes (blanched, peeled & chopped)
1 Onion (chopped)
2 Green Chillies (chopped)
1tsp Oregano
2 pinches of Cumin Seeds Powder
3 pinches of Sugar
Coriander Leaves
1 tsp Lemon Juice
Salt (as per taste)
1 tbsp Spring Onion Greens
How to prep the Rice with Vegetables and Beans for a burrito
2 tbsp Olive Oil
2 tbsp Garlic (finely chopped)
1 Onion (sliced)
1/2 Green Capsicum ( cut into strips)
1/2 Red Capsicum (cut into strips)
1/2 Yellow Capsicum (cut into strips)
2 Tomatoes (puréed)
1/2 tsp Cumin Seeds Powder
1 tsp Oregano
1 tsp Chilli Flakes
1tbsp Taco Seasoning ( optional)
3tbsp Ketchup
1/2 cup Corn (boiled)
1/4 cup Kidney Beans (soaked & cooked)
1/2 cup Rice (boiled)
Salt (as per taste)
Spring Onion (chopped)
How to make Sour Cream for Burrito at home
3/4 cup Hung Curd
Salt
1 tsp Lemon Juice
Spring Onion Greens
How to warm the Tortillas
Tortilla
Olive Oil
How to fold the Burrito Wrap
Lettuce Leaf
Avocado Slices
Cheese
#Burritos #VegWraps #AnybodyCanCookWithRajshriFood
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About Burritos
A burrito dish in Mexican and Tex-Mex cuisine consists of a flour tortilla wrapped in a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served wet, that is to say, covered in a savory and spicy sauce, where they would be eaten with a fork and knife.
Burritos are filled with a savory filling, including a large array of other ingredients such as rice, cooked beans (either whole or refried), vegetables such as lettuce and tomatoes, cheese, and condiments salsa, pico de gallo, guacamole, or crema.
Burritos are often contrasted with other, similar, dishes such as tacos, in which a small hand-sized tortilla is folded in half around the ingredients rather than wrapped and sealed, or with enchiladas which use masa (maize/corn) tortillas and are covered in a savory sauce, to be eaten with a fork and knife. |
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