Got Zucchini... Make Muffins (vegan)

Vegan Skillet Bean Enchiladas

Best skillet re-fried beans ever

1 large can of pinto beans (do not drain)

1 yellow onion chopped

1/4th cup water

1 Tablespoon Wildtree fajita seasoning

1 teaspoon of Wildtree jalapeño blend (if you want spice, leave out if not)

In a heavy bottomed pot put the water onion and spices.  Bring to a simmer.  When the water is nearly evaporated add beans with their liquid from the can.  Mash with a potato masher or heavy fork.  This will be soupy.  Simmer and stir for 10 to 15 minutes until thickening.  Will thicken more upon cooling.  If too soupy… just simmer and stir longer. 

Make into enchiladas by dipping a flour or corn tortilla in enchilada sauce of your choice.  Fill with beans and wrap.  Bake covered at 350 for 25 min.  Top with homemade or store bought salsa.  

NO OIL… Delish!  Make a taco, a burrito, a salad.  Eat them with chips, top them with salsa!  Use them anyway you would use re-fried beans!  

Buy organic Wildtree spices from me at www.mywildtree.com/Gerri641661