Ingredients:
1/2 Cup Quinoa, uncooked
1/2 Cup Red Lentil Beans, uncooked
1 Can Black Beans, drained
1/2 Red Pepper, chopped fine
1/2 Onion, chopped fine
2 Mushrooms, chopped fine
4 Cloves Garlic, chopped fine
2 Tbs. Olive Oil
1 Chipotle Pepper, chopped fine
2 tsp. Cumin, ground
1/2 tsp. Salt
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Bring a large pot of water to a boil.
Add quinoa and boil for 16 minutes.
Pour cooked quinoa into a fine strainer and spray for a few seconds with cold water to stop the cooking process.
Let quinoa drain until dry.
Repeat this same step with the red lentils, cooking for 10 minutes.
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Place beans, lentils and quinoa into a bowl.
Use a whisk to break-up and turn the mixture into a chunky puree. (this may take a couple minutes)
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You can cut the vegetables while the lentils and quinoa are cooking.
You should try to cut them as small as you can, but if the vegetables are a bit larger cut it is not a big deal.
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Place pan onto a medium heat.
Add the oil and the cut vegetables to the pan.
Cook and stir the ingredients for about five minutes, peppers should be soft and onions just beginning to brown.
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Add chipotle pepper, 2 peppers if you like it hot, cumin and salt to the pan.
Add the chunky bean puree to the pan.
Cook and stir all ingredients for a few minutes.
Beans should be sort of dry.
Taste for seasoning and serve.
In the top photo the beans are serves with cilantro rice and corn-feta salad.
You can also make a great refried bean wrap with the same ingredients.
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