When in 2017 I decided to take a career break and head to Central America to volunteer and travel, everyone around me (the same people that worry about your proteins when you tell them you are vegan) started questioning my choice and how I was going to survive in those countries with a strong meat culture.
They had forgotten something very important: in the majority of countries all over the world, from Asia to Latin America, the staple is rice and beans.
I was so pleased to find refried beans everywhere in Mexico, a real must-have, along with pico de gallo and freshly made corn tortillas.
300g black beans (cooked and drained)
1 garlic clove
1 fresh chilli
1 tsp chilli powder
½ tsp cumin
½ tsp black pepper
1 lime juice
Fresh parsley or cilantro
Salt to taste
2 tbsp rapeseed oil
Dice the onion, fresh chilli and garlic clove and stir-fry in with the oil. Add the chilli powder, cumin and black pepper and cook until they are brown and soft, about 5 to 10 minutes.
Once done, place it in a blender together with the other ingredients and blend until smooth. Serve in a bowl, sprinkling with more parsley or cilantro.
*The Cooking Flea recommends:
This dip goes perfectly with tortilla chips or to spread in your burrito and... it's totally gluten-free!