Instructions

1. Chop up half an onion finely and cook over medium heat in a pan with olive oil until they’re translucent. Add in a few pinches of salt to extract the water and allow them to cook faster and be more flavorful.
2. While that is cooking, drain and rinse two cans of pinto beans and leave to the side.
3. Add in 2 cloves of diced garlic into the pot along with chili powder and cumin to your taste. Allow everything to cook for another minute or less.
4. Add in the beans and put a lid on the pan and cook for 5 minutes.
5. Reduce the heat and use a potato masher or a large fork to smash the beans so that it is mostly smooth but still has a little texture.
6. Take the beans off the heat, add cilantro and a squeeze of lime juice and serve with your favorite dishes.

The post These Vegan Refried Beans Are a Winner appeared first on thedancingcucumber.com.

Recipe

This recipe is really flexible because you can add whatever toppings you like to it. But, the base for this recipe are roasted chickpeas. Cover your chickpeas in olive oil, salt, and smokey paprika, and bake at 400 F for about 25 minutes until they are nice and crispy.

While the chickpeas are cooking you can saute some peppers, or simply chop up tomatoes, red onion, cucumbers, or whatever you have on hand. If you’re using fresh vegetables, mix them with a little vinegar and salt to make a nice crispy topping for the fajitas. To assemble, put the tortillas in a pan to crisp them up a bit or right onto a grill pan. Put down the sour cream if you want to use it, then the chickpeas, followed by the vegetables and top with cheese if you like or leave plain.

The post These Tex-Mex Chickpea Fajitas Are So Yummy! appeared first on thedancingcucumber.com.

Potato Chips

Everyone loves potato chips and dip, so why not take it a step further and use them as a base for nachos instead of regular tortilla chips! The best is when you make them yourself because they are sturdier, which only involves slicing them really thin or using a mandolin, roasting or frying them, and topping them as you would normal nachos.

Buffalo Chicken Nachos

Adding a protein to nachos is natural, but why settle for normal ground beef or black beans? Instead, spice it up by using buffalo chicken! Just take a rotisserie chicken, shred it, and dost it in buffalo hot sauce, and you just spiced up your nachos in no time.

Vegan

Nachos are the best way to try out a vegan dish. All you have to do is take out the cheese and either leave it bare, or use some vegan cheese instead! There are also many ways to make a gooey cheese sauce easily and still have it be vegan.

The post These Are The Most Epic Nachos appeared first on thedancingcucumber.com.

Instructions

1. Chop up half an onion finely and cook over medium heat in a pan with olive oil until they’re translucent. Add in a few pinches of salt to extract the water and allow them to cook faster and be more flavorful.
2. While that is cooking, drain and rinse two cans of pinto beans and leave to the side.
3. Add in 2 cloves of diced garlic into the pot along with chili powder and cumin to your taste. Allow everything to cook for another minute or less.
4. Add in the beans and put a lid on the pan and cook for 5 minutes.
5. Reduce the heat and use a potato masher or a large fork to smash the beans so that it is mostly smooth but still has a little texture.
6. Take the beans off the heat, add cilantro and a squeeze of lime juice and serve with your favorite dishes.

The post These Vegan Refried Beans Are a Winner appeared first on thedancingcucumber.com.

Recipe

This recipe is really flexible because you can add whatever toppings you like to it. But, the base for this recipe are roasted chickpeas. Cover your chickpeas in olive oil, salt, and smokey paprika, and bake at 400 F for about 25 minutes until they are nice and crispy.

While the chickpeas are cooking you can saute some peppers, or simply chop up tomatoes, red onion, cucumbers, or whatever you have on hand. If you’re using fresh vegetables, mix them with a little vinegar and salt to make a nice crispy topping for the fajitas. To assemble, put the tortillas in a pan to crisp them up a bit or right onto a grill pan. Put down the sour cream if you want to use it, then the chickpeas, followed by the vegetables and top with cheese if you like or leave plain.

The post These Tex-Mex Chickpea Fajitas Are So Yummy! appeared first on thedancingcucumber.com.

Potato Chips

Everyone loves potato chips and dip, so why not take it a step further and use them as a base for nachos instead of regular tortilla chips! The best is when you make them yourself because they are sturdier, which only involves slicing them really thin or using a mandolin, roasting or frying them, and topping them as you would normal nachos.

Buffalo Chicken Nachos

Adding a protein to nachos is natural, but why settle for normal ground beef or black beans? Instead, spice it up by using buffalo chicken! Just take a rotisserie chicken, shred it, and dost it in buffalo hot sauce, and you just spiced up your nachos in no time.

Vegan

Nachos are the best way to try out a vegan dish. All you have to do is take out the cheese and either leave it bare, or use some vegan cheese instead! There are also many ways to make a gooey cheese sauce easily and still have it be vegan.

The post These Are The Most Epic Nachos appeared first on thedancingcucumber.com.