Chipotle Mash with Black Beans


Boil unpeeled potatoes in salted water until very soft and then drain.
In a separate bowl, combine, ricotta, chilpotle sauce, lemon juice, lemon zest, oregano, salt and pepper.
Mash potatoes (unpeeled, but you may peel if you want smoother consistency) and ricotta mixture together.
Open can of La Morena Black Refried Beans, place in saucepan and warm on stove
Add layer of mash onto plate, and then a layer of beans on top. Sprinkle with tomato, onion, coriander, olives and cheese.

Serves 2-3

Chilpotle Mash with Black Beans
tasty comfort food for a chilly evening
6-8 large potatoes
200g ricotta
2 Tbl La Morena Chilpotle Sauce
1 tsp dried Mexican Oregano (or regular Oregano)
1 Tbl lemon juice
¼ tsp grated lemon zest
salt and coarse black pepper to taste
1 440g can La Morena Black Refried Beans
1 tomato, diced
½ small red onion, thinly sliced
¼ cup fresh coriander, ripped
2 Tbl sliced black olives
¼ cup grated Edam cheese