Mexican

Vegan Refried Beans and Rice is for Side Dish.

Vegan Refried Beans and Rice takes 60 minutes to prepare.

Vegan Refried Beans and Rice takes 45 minutes to cook.

Vegan Refried Beans and Rice makes 12 servings.

The ingredients for Vegan Refried Beans and Rice are:

3.5 cup Beans, pinto
4.0 serving Lindbergh wild blend (1/4 cup dry)
4.0 cup Salsa
2.0 cup, chopped Onions, raw
2.0 pepper Jalapeno Peppers
1.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
3 tbsp Lawry's Taco Seasoning
4.0 clove Garlic

Here is how you make Vegan Refried Beans and Rice:

Cook rice as directed. Mash about half the cooked beans with water or bean liquid. I like mine chunky so some full beans but if you prefer, mash all. Add onion, pepper, rice and jalepeno to beans. In a pan, heat up salsa with taco seasoning and garlic and add 1 cup water. Add to rice, bean and veggie mix. Bake in 400 degree oven for 45 to 50 minutes or 5 to 7 hours on low in slow cooker. This can be a side or double for a main course. Optional: top with shredded soy cheese (Not included in nutritional information) to keep vegan.Serving Size: About 1 cupNumber of Servings: 12.0Recipe submitted by SparkPeople user DANCEMOM1970.

The nutritional information for Vegan Refried Beans and Rice is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 166.8

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 527.0 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 7.3 g
• Protein: 7.0 g

Vegan Refried Beans and Rice is Mexican cuisine.

The dietary needs meet for Vegan Refried Beans and Rice is Vegan