If time is short, substitute canned beans for cooked; if you should have made this yesterday, substitute refried beans for the first 4 ingredients
- 3 cups cooked pinto beans (reserve liquid)
- 2 tablespoons DEVO Chipotle EVOO
- 1 garlic clove, minced
- 1/2 c chopped red onion
- 1 crusty French bread, cut into 1” slices
- 1 ½ c shredded white cheese (Monterrey, Queso Blanco)
- Freshly ground sea salt and black pepper to taste
Pico de Gallo:
- 1 red onion, diced
- 4 Roma tomatoes, diced
- 1 c fresh cilantro leaves, chopped
- 1 jalapenos, seeded and finely chopped
- ½ lime
- Freshly ground sea salt and pepper to taste
- Preheat a broiler.
- Drain the beans in a colander set over a bowl, reserve bean liquid.
- Heat the oil in sauté pan over medium heat.
- Add garlic and onion and sauté until the onion becomes translucent.
- Add drained beans and cook until heated, allowing the beans to absorb the garlic and onion flavors.
- Transfer to mixing bowl, or food processor, and mash until a spreadable mixture is formed; if needed, add reserved bean liquid to help create a smooth consistency.
- Place bread slices on baking sheet and broil until lightly golden and remove from oven.
- Spread bean mixture on each slice.
- Top with shredded cheese.
- Return to oven and broil until cheese is melted.
- Transfer bread to serving tray.
- Top with pico de gallo.
Pico de Gallo:
- Place onion, tomatoes, cilantro and jalapeno in bowl.
- Squeeze juice from half a lime the bowl.
- Sprinkle with salt, and stir together until combined.
- Season with sea salt and pepper as desired.