Refried Beans

Refried Beans
Recipe type: Side/Filler
Cuisine: Mexican

These homemade refried beans are delicious, nutritious and so easy to make! Try it out once and you won’t use the canned versions again.
  • 1 Tbsp Driftless Sunflower Oil
  • ½ c. finely chopped yellow or white onion
  • 3 cloves of garlic, minced or pressed
  • 2 tsp. Ground cumin
  • 3 c. cooked black beans
  • ½ c. water
  • ½ tsp. Salt + some for sprinkling
  • Freshly ground black pepper
  • 1 tsp. Lime juice

  1. In a medium saucepan, warm the oil over medium heat until shimmering.
  2. Add onion and a sprinkle of salt.
  3. Cook until onions have softened and browned a little, about 5-8 min.
  4. Add the garlic and cumin. Cook, stirring constantly, until fragrant (about 30 sec).
  5. Pour in beans and water, stir, cover and cook about 5 min.
  6. Reduce the heat to low, uncovered and use a masher or the back of a fork to mash up at least half the beans.
  7. Continue to cook the beans, uncovered, stirring often for about 3 more min.
  8. Remove the pan from heat and stir in salt, black pepper and lime juice.
  9. Taste and add more if needed. If the beans seem dry, add a splash of water and combine. Cover until you are ready to eat.


Kale Slaw

Kale Slaw
Cuisine: Mexican

A yummy addition to any taco or burrito!
  • 1 bunch curly Kale, deribbed and chopped
  • Fine Sea salt
  • ⅓ C. crumbled Feta cheese
  • 3 Tbsp Driftless Organics Sunflower Oil
  • 2 Tbsp Lime juice
  • 1 medium Jalapeno Pepper, seeded, deribbed and minced
  • 2 clove Garlic, pressed or minced
  • ½ tsp. Cumin

  1. Place chopped kale in a large serving bowl.
  2. Sprinkle lightly with salt and massage until the kale is fragrant, darker in color and slightly reduced in volume.
  3. Add feta cheese.
  4. In a small bowl combine oil, lime juice, jalapeno, garlic and cumin and ¼ tsp salt together.
  5. Whisk until well blended. Pour over massaged kale.
  6. Toss until lightly coated. Let sit to marinate at least for 15 minutes before serving.


Mexican Street Corn (Elote)

Mexican Street Corn (Elote)
Recipe type: side dish
Cuisine: Mexican

A nice way to add flavor and not too much spice to a corn dish. Absolutely scrumptious!
  • 4 ears of corn
  • ⅓ c. mayo
  • 2-3 cloves of garlic, microplaned (into paste)
  • ½ – 1 tsp. chipotle pepper
  • ¼-½ c. cojita cheese (parmesan works as a substitute)
  • 2 limes, halved

  1. Grill the corn, in husk, for about 9-12 min, until nice and tender.
  2. While the corn is grilling, peel your garlic cloves and grate them with a microplane to make a nice garlic paste.
  3. Combine garlic paste with mayo.
  4. When the corn is done, you can either eat it on cob or cut it off – choice is yours.
  5. Either way, with each ear of corn, slather on garlic mayo, sprinkle with chipotle pepper (as much of as little as you want based on your spice preference) and cheese.
  6. Squeeze ½ lime over all of it and eat.


Chiles Rellenos

Chiles Rellenos
Recipe type: Main Dish
Cuisine: Mexican

  • 4-5 poblano peppers
  • 1 small cippolini onion, thinly sliced
  • 4 oz. Monterey jack or queso blanco cheese, cut into long sticks
  • sauce:
  • 5 roma tomatoes
  • 1 medium onion
  • 4 cloves garlic
  • 1 jalapeno, seeds removed (optional)
  • 1 tsp. marjoram
  • ⅛ tsp. ground cloves
  • pinch of sugar & salt
  • 2 Tbsp. oil
  • 1 c. chicken broth
  • optional, if you want chiles breaded & fried:
  • 4 eggs, separated
  • 1 c. flour
  • oil for frying

  1. Roast poblanos, either over gas burners or in the broiler, turning, until skin is blistered & blackened all over.
  2. Place in a bowl with a lid & set aside for 10 minutes to steam and cool.
  3. Remove blackened skin under cool running water.
  4. Make a slit down half of each chile, starting at the stem end.
  5. Carefully remove seeds (you may want to wear gloves to prevent chile-burn) & stuff each pepper with ¼ of the cheese & sliced onions.
  6. You can close the opening with a toothpick if you wish.
  7. Meanwhile, make the sauce
  8. Combine all ingredients except the oil and broth in a blender & blend until smooth.
  9. Heat oil in a medium skillet & add sauce.
  10. Simmer over medium heat for about 10 minutes, stirring occasionally.
  11. Add broth & simmer for another 10 minutes or so.
  12. At this point you can leave chiles as is & simmer them in the sauce until cheese is melted (a healthier alternative), or you can bread and deep fry them (even more delicious & authentic):
  13. Beat egg whites until stiff.
  14. Fold in yolks and a pinch of salt.
  15. Roll each chile in a pan with the flour until coated.
  16. Tap off excess flour.
  17. Dip into the egg mixture. Heat ¼” of oil to 365 degrees.
  18. Slide each chile into hot oil & fry until golden brown, then carefully flip to fry other side. Drain on paper towels, then simmer in sauce for 5 minutes & serve with warmed corn tortillas.