Refried Beans - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

TEN-LAYER NAChOS
These nachos are stacked high with delicious ingredients. Try using
different cheeses or substituting your own favourite nacho toppings.
makes 10 to 12 servings
1. Preheat oven to 375°F (190°C). Line a rimmed
1 standard bag tortilla chips
(enough to cover the
bottom of rimmed baking
2. Evenly distribute dollops of the refried beans on top
sheet)
¾ cup (175ml) refried beans,
3. Insert the chopping blade into the work bowl of the
homemade (recipe
follows) or canned
2 large
or
4 small scallions, trimmed and
cut into 1-inch (2.5cm)
pieces
4. Put the tomatoes into the work bowl and pulse to
1 jalapeño, seeded and cut
into 1-inch (2.5cm) pieces
½ cup (125ml) grape
5. Remove the chopping blade and insert the slicing
tomatoes
¾ cup (175ml) whole, pitted
black olives
6 to 8 ounces (170 to 230g)
Monterey Jack or Cheddar,
or a mix of the two, chilled
²⁄ ³ cup (150ml) salsa (page 26)
6. Bake in the preheated oven for about 15 minutes, or
²⁄ ³ cup (150ml) guacamole
(page 15)
½ cup (125ml) sour cream or
plain yogurt
Nutritional information per serving (based on 12 servings):
Calories 249 (48% from fat) | carb. 25g | pro. 7g | fat 13g
sat. fat 3g | chol. 13mg | sod. 421mg | calc. 174mg | fiber 4g
NOTE: These nachos are a breeze to make, especially if
APPETIZERS
32
baking sheet with foil. Evenly distribute the chips on
the prepared baking pan.
of the chips. Reserve.
food processor. Put the scallions and jalapeño in the
bowl and pulse to roughly chop, about 5 times.
Remove and evenly distribute on the chips and
beans.
chop. Again, remove and distribute on the chips.
disc. Slice the olives. Remove and distribute on top
of the nachos. Flip the slicing disc to the shredding
side. Shred the cheese(s). Remove and evenly
distribute over the rest of the assembled nacho
ingredients.
until the cheese is fully melted. Serve immediately
with salsa, guacamole and sour cream.
you have all the ingredients prepped and ready to
go.

REFRIED BEANS

It is easy enough to buy canned, but making your own
is just as simple and much more delicious!
makes about 2 cups (500ml)
1. Insert the chopping blade into the work bowl of the
2 garlic cloves, peeled
2. Put 1 tablespoon (15ml) of the oil in a medium
½ medium onion, peeled
and cut into 1-inch (2.5cm)
pieces
½ jalapeño, seeded and cut
into 1-inch (2.5cm) pieces
2 tablespoons (30ml)
grapeseed or vegetable
oil, divided
1 tablespoon (15ml) tomato
3. Transfer all ingredients to the food processor, still
paste
½ teaspoon (2ml) kosher salt,
divided
1 to 2 pinches ground cumin
1 pinch cayenne
4. Put the remaining 1 tablespoon (15ml) of oil in the
1 can [15.5 ounces (440g)]
pinto beans, drained
1 to 1½ cups (250 to 375ml) water
Nutritional information per serving [¼ cup (60ml)]:
Calories 83 (41% from fat)
sat. fat 0g
food processor. Put the garlic, onion and jalapeño in
the bowl and process to finely chop.
nonstick skillet set over medium heat. Once oil is
hot, add the chopped vegetables, tomato paste, a
pinch of salt, cumin and cayenne. Sauté until
softened, about 4 minutes. Add the drained beans
and cook until hot and softened a bit more, about 6
to 8 minutes.
fitted with the chopping blade. Pulse until desired
consistency is reached, adding water through the
feed tube as you go to achieve a nice creamy
texture. Add salt to taste.
same skillet and set over medium-high heat. Once
hot, add the puréed bean mixture to the pan and
cook, stirring frequently, until slightly darkened in
color, no more than 4 minutes. Serve warm.
| | |
carb. 10g pro. 3g fat 4g
| | |
chol. 0mg sod. 311mg calc. 28mg
APPETIZERS
|
fiber 3g
33