Enchilada Style Beans

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  • 2 tablespoons extra virgin olive oil
  • 2-4 cloves garlic minced
  • 2 tablespoons flour
  • 1 tablespoon mild red chili powder
  • 1 teaspoon ground cumin 
  • 1 teaspoon sea salt
  • 2 tablespoons tomato paste
  • 1 cup water
  • 3 cups cooked black or pinto beans



  1. Heat a medium-size saucepan over medium high heat. Add the oil then the garlic. Sauté for a few minutes.
  2. Add the flour chili cumin and sea salt. Continue sautéing for a few minutes more.
  3. Combine the tomato paste and water. Mix into the chili-flour mixture using a whisk.
  4. After the sauce begins to thicken add the beans and heat through.
  5. Serve with corn tortillas or Fast Grill Polenta and garlic sautéed greens.
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