Indian seasoned refried bean nachos

This simple recipe marries two of my favorite types of food: Indian and Mexican (well, Tex-Mex). This homemade rajmaa refried bean recipe works great as a dip or as part of nachos. To save time: Use cans of red kidney beans. To save money: Used dried beans and rehydrate. They’re ready after an hour of simmering. This recipe is naturally vegan and gluten free.

Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
1 pd plain refried beans
¼ onion diced small
½ tomato chopped, small
1 t garlic
1 t cumin powder
1 T ginger paste
2 oz almond milk (or your favorite milk)
Chili powder to taste
Salt to taste
Handful of cilantro
Coriander chutney (optional)
Sour Cream (optional)

Method: Heat a pan with oil, toss in onions and allow to caramelize for 5 minutes. Add beans, half of the chopped tomatoes, spices and milk to a bowl. Mash and mix in well. Once relatively well mashed, move contents to a blender and blend for a few moments till visible chunks are gone. Now place beans in pan with onions and mix in. Garnish with coriander chutney and tomatoes on top. Served warm with tortilla chips.