To make the refried beans, heat the oil in a medium saucepan over medium heat. Sauté the onions and salt until softened, about 5 minutes. Stir in the garlic, spices, beans, almond butter and water. Cover and cook for 5 minutes, then reduce heat to low. Use a potato masher or the back of a fork to mash the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove from heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary.
To make the tacos, spread about 3 tablespoons of the beans onto each tortilla. Top with eggs, pico de gallo, shredded cabbage, queso fresco, and jalapenos, as desired.
Aside from making delicious nut butters, baking is one of my favorite pastimes. However, sometimes I just want the great taste of something baked without breaking a sweat in the kitchen. My No-Bake Almond Butter & Jelly Breakfast Squares take all of the bold flavors of JUSTIN’S® Classic Almond Butter and your favorite kind of jelly without any of the heat! Did I mention they’re also gluten-free?
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
To make the refried beans, heat the oil in a medium saucepan over medium heat. Sauté the onions and salt until softened, about 5 minutes. Stir in the garlic, spices, beans, almond butter and water. Cover and cook for 5 minutes, then reduce heat to low. Use a potato masher or the back of a fork to mash the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove from heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary.
To make the tacos, spread about 3 tablespoons of the beans onto each tortilla. Top with eggs, pico de gallo, shredded cabbage, queso fresco, and jalapenos, as desired.
