(Un)Re-fried Black Beans and Chile’s (no lard)

“I can’t think of anyone who doesn’t like Mexican Food.  Usually we think of a flour or corn tortilla paired with beans and your choice of toppings.  Typically the beans are refried and made with lard or fat.  This version contains none of that and substitutes bulgar wheat for lard which delivers the creamy consistency you crave and packs in tons of flavor, too!  Pair this with toppings that include corn, cilantro, poblano peppers, fresh salsa and jalapenos and layer it on a BAKED corn tortilla.  (Yes, tortilla’s do not need to be fried- you can get the same crunchy effect by brushing with olive oil and placing in the oven at 425 for 5 minutes). Delicious and low fat!”

Note: Because I often make this for Mexican buffet style gatherings, this makes a lot. You may want to halve it.

Un-refried Black Beans with Chilis


  • 2 tsp cumin
  • 1 tsp mild chile powder (I like chile molido)
  • 1/4 tsp chipotle chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 2-3 tbsp olive oil
  • 2 onions, chopped (walla walla are my favorite)
  • 1/2 tsp salt
  • 3 cloves garlic, minced
  • 4 cans black beans, drained and rinsed
  • 2 cups no-chicken broth or vegetable broth
  • 1 dried red chili, chopped
  • 1 dried red chili, whole
  • 1/2 cup bulgar wheat


  1. Take the first 7 spice ingredients (cumin-garlic powder) and mix in a small bowl.  Set aside.
  2. Heat olive oil over medium heat in a large 4 quart pot or braiser.  Add onions, turn to medium low and saute for 10 minutes.  Add in 1/2 tsp salt then continue to saute for another 5-10 minutes until translucent and greatly reduced down.
  3. Add in garlic and saute another 2-3 minutes
  4. Add in drained and rinsed beans and the spice mixture you made in step 1.  Mix well and continue to saute for about 2 minutes, stirring beans to keep them from sticking to bottom of pan. As you mix them around, delicately mash a few down.
  5. Add the chopped and whole chili’s, broth and bulgar wheat.  Bring to boil then reduce heat to a simmer.  Simmer for 10-15 minutes or until the broth is mostly absorbed and the bulgar wheat is soft.  Make sure to keep an eye on it and stir frequently especially as the broth is absorbed.
  6. Serve over baked corn tortillas with your favorite toppings.

Tags: , , , , , , , ,

Categories: Beans & Lentils, Recipes, Vegan


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