Refried Beans

 most recipes have the following that we cannot use: cheese, onions, garlic, and lime.

For cheese, we have vegan parmesan  and Tofutti cream cheese

For onions and garlic and lime, I needed one vegetable that would caramelize and one that would provide acid. So we roasted grape tomatoes and sweet peppers in the oven with salt pepper and brown sugar. 

When they came out, I put them in a pot with some oil. I added hot red pepper, basil, pepper, and parsley (recipes prefer cilantro). Then we emptied the can of refried beans into the pot, and it was too thick, so we added water. Then when it got too thin I added some gluten free breadcrumbs that Melissa made and keeps in a jar. 

It was too mild so I added basil, oregano, black pepper, some tamari soy sauce, and then a lot more black pepper. 

Served with the parmesan and with quinoa chips (Late July brand) it was great for dinner and again for breakfast and now it's gone.