Refried Teriyaki Beans #KikkomanSaborLBC #ad

This is a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect. All opinions and text are mine own.

Refried Teriyaki Beans #KikkomanSaborLBC #ad

I’m super happy to be pair up with Kikkoman again and share with you this delicious and different recipe, that I know you are going to love.
These different refried beans are a huge success in my house, my kids love beans you know we as a latino family beans and rice are on hand all the time.

I made this recipe very frequently, specially when we have to bring a side to a party, super easy to make, and with only 9 ingredients I’m sure any guest or family member is going to be happy eating these beans.
Japanese-Americans in Hawaii added fresh ginger, brown sugar, pineapple juice and green onions to produce the teriyaki we know and love, and these are the flavors I love, the sweet and spicy flavors that Kikkoman Teriyaki Marinare & Sauce gives to my beans are so unique and different that they are completely out of the box of any other kind you ever tried.

This recipe is going to complement any kind of meat or rice you choose to be pair with, it is unique in flavor, so remember to use complementing spices in your main dish. And of course, don’t forget to bring Kikkoman sauces to the table this summer, and reinvent, your recipes with these amazing flavors.


  • 1 29 ons can Pinto Beans, drained and wash
  • 1 cup Teriyaki Sauce
  • 1/4 cup brown sugar
  • 3/4 cup ketchup
  • 1 teaspoon white vinegar
  • 1 cup chopped onion
  • 6 slices chopped bacon
  • 1 cup water


Heat to medium heat a pot, add bacon and onion cook for 5 minutes, then add the rest of the ingredients, bring to a boil, lower the heat to medium low and cook for 20 minutes.

#KikkomanSaborLBC #ad
When ready lower the heat completely and using a fork, mash the beans, not all the beans leave some hold.#KikkomanSaborLBC #ad 2 Remove from the heat and let it come to room temperature, this is a great way to eat this beans.

This recipe makes 6 servings.

Preparation time: 10 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.

Chorizo and Beans Burrito with Chipotle Sauce made with #VivaLaMorena Products #cbias

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

chorizo and beans burrito with chipotle sauceI recently found La Morena products in my local Ralph’s, I love my grocery store it always have fresh products and a good variety of the latino products.
And let me tell you, first I’m from Costa Rica and finding good quality latino products is being a little difficult, but am happy with all the products I can find there.
So lately I went for a hunt of Chipotle pepper in adobo, and I really want good flavor because spicy food is not very common in my country, I need something with a good kit, with a traditional flavor, and 100% Mexican, yes my daughter love burritos and a good burrito have to be 100% authentic.
I find La Morena Chipotle Peppers in Adobo, and let me tell you it was an amazing find, the flavors is amazing and the smokiness is perfect, and of course the perfect heat.
I truly recommend La Morena products, you can check out there website and like them on Facebook just click on the links below.

la morena 2La morena 1

Heres the recipe I made with the delicious Chipotle Peppers


  • 1 can of refried beans
  • 3 La Morena Chipotle Pepper (units not cans)
  • 1 cup of beef chorizo
  • 1/2 cup of dice onion
  • 6 medium size flour tortillas
  • 2 cups sour cream
  • a handful of cilantro
  • 1 cup queso fresco
  • Salt and Pepper to taste


chorizo and beans

In a pan on medium heat, add oil and cook the onion with the chorizo about 3 minutes, add the beans, mix well and cook for 2 more minutes, set aside.

chipotle sauce

In the food processor place cilantro, chipotles, sour cream. salt and a little pepper, pulse until all is combine.


To form the burrito, heat up the tortillas, smear some of the sauce and add a spoonful of the chorizo and bean mixture, top with some queso fresco and listo.

This recipe makes 6 burritos.

Preparation time: 10 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

Black Beans and Cheese Empanadas #SundaySupper

DSC_0020Ok so this week is all about new adventures, and the #SundaySupper team is committed to this task, many of my friends made amazing recipes this week, some of those I never try before, me a went all the way home with this recipe.
Empanadas Arregladas, that’s how we call them in Costa Rica and for many years I’ve been trying to replicate the same exact recipe with no success.
But now I have to say the am so proud because this is it, I pull it off, I did it, I manage to make and produce the same exact recipe, and you can’t image how happy I’m.
So if you feel blue make some empanadas, you are going to smile the rest of the week.
Hope you enjoy.


  • For the Empanadas:
  • 2 cups of Masa Harina
  • 1 1/4 cup of hot water
  • 1 teaspoon of Achiote powder
  • 1 cup of cook Black Beans
  • 1 cup of Queso Fresco
  • Salt and Pepper to taste
  • 3 cups of vegetable oil
  • For the Salad:
  • 1 Tomato chopped
  • 1/2 cabbage chopped
  • juice of 1/2 lemon salt and pepper


  1. Heat the oil to medium low.
  2. Add the teaspoon of achiote powder to 1 cup of hot water.
  3. Prepare the masa, make a hole in the center of the masa harina, add salt and pepper and the water with the achiote, a little at the time.
  4. Once the masa is ready, make balls and put a ball in the middle of two parchment papers and press hard with any dish the you have.
  5.  Now you have a tortilla, fill one size with beans and cheese, about 1/2 teaspoon.
  6. When you have all the empanadas ready, you can start frying, be careful when you do this step. Cook each empanada for 3 minutes on each side.
  7. Once ready let it rest on some paper towel to absorb the oil.

Prepare the salad.

Cut the cabbage in strips add a pinch of salt, cut the tomato add to the cabbage with the lemon juice more salt and pepper.

To serve: Cut one empanada in the center, add some salad and enjoy.

This recipe makes 8 empanadas but you can double the recipe.

Preparation time: 25 minutes
Cooking time: 35 minutes
Level of the recipe: Easy

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife


Celebrate Super Bowl Sunday with delicious snacks.DSC_0833
To make your life less complicated and enjoy the party, we prepare delicious recipes to share with all of you this Sunday.
The large family of # SundaySupper, we have great recipes dedicated to deliver in the same way we do every Sunday.
I prepare these delicious beans that are a tradition in my family to see in the finals of any sport.
Very easy to make, the best part is that they can service at room temperature without any problem.
Served with pita chips, this will be a different dish that everyone will love this great party.
A delightful addition to chicken wings and very healthy too.
I hope you enjoy this rich and different appetizer.


  • 4 cans of refried beans 14 oz
  • 1 large onion, finely chopped
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plus 2 teaspoons of chopped cilantro
  • 4 tablespoons Worcestershire sauce
  • Salt and pepper to taste


In a hot pan melt butter and add onion, cook for 3 minutes, add the beans, worcestershire sauce, stir and let heat until it starts to boil slightly.
Finally add salt, pepper and 1/2 cup of cilantro, stir and serve.
Place in a bowl, sprinkle with Parmesan cheese and 2 tablespoons of cilantro, serve with the pita chips of your choice.

Preparation time: 10 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

#SundaySupper Super Bowl Appetizers & Snacks:

#SundaySupper Super Bowl Main Dishes:

#SundaySupper Super Bowl Desserts:

#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!


This week we are honored to celebrate again #SundaySupper with Katie Workman100 cookbook. Among the many recipes the you can make with this book, this week we are focused on quesadillas and pizzas, because who does not like to enjoy a dish so easy and delicious as this from time to time.
So this week we shared with you a lot of ideas to enjoy with your family.
I am sharing this delicious recipe is very easy to make and suitable for a picnic, or a long trip, easy to carry and very healthy, served with a simple tomato salad, full of flavor.
Beans are a major source of protein and calcium, essential in the children, and if your child does not like beans will love this combination.
Join us this Sunday full of delicious recipes and ideas for any day of the week.
Remember that enjoying a meal around the family table is one of the most important moments of the day.
Enjoy it.


  • 8 medium flour tortillas
  • 1 cup cooked black beans
  • 1 cup shredded mozzarella cheese
  • 3 Roma tomatoes, chopped
  • 1 English cucumber, chopped
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • Cooking spray


Heat beans and mash slightly with a fork.
Add 2 tablespoons of beans in the middle of the tortilla and sprinkle a tablespoon of cheese, fold the other half of tortilla.
Heat a skillet and spray with cooking spray, place the quesadilla and cook until cheese melts and tortilla is golden brown on both sides, about 3 minutes on each side.

Tomato Salad:
Place tomatoes, cucumber, cilantro, lemon juice, salt and pepper, stir well and refrigerate for at least 20 minutes.

Cut the quesadilla in half and serve with tomato salad.

This recipe makes 8 quesadillas.

Preparation time: 15 minutes
Cooking time: 6 minutes
Level of the recipe: Easy

For more delicious ideas and recipes stop by the blogs from the #SundaySupper family.


Main Dish:


Wine pairing Wine Everyday  @wineeveryday

We will be sharing great family recipes all afternoon and want you to share yours with us! #SundaySupper starts every week at 3:00pm EST by showcasing fabulous recipes.  Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.


This is literally 101 Costa Rican cuisine.
Traditionally all Costa Ricans should know how to do this dish. I tell you a little story, many years ago in Costa Rica that best work was to collect coffee.
Those who did, got up very early and went to what we call coffee farms to collect enough and that way earn the money for that day.
Usually they need a meal to give them lots of energy, thus was born the Gallo Pinto.
Is accompanied with homemade tortillas and plantains.
My grandmother told me that she usually had to make the lunches for the whole family and take them to where they were harvesting coffee.
I know it is eaten in many countries this type of dish, and we Costa Ricans are very proud of this tradition inherited from our grandparents.
Enjoy it.


2 cups cooked black beans (can use fresh beans or a can of 15 oz.)
3 cups cooked long-graind rice from day before
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1 cup finely chopped cilantro stems and leaves
2 tablespoons Worcestershire sauce or Lizano sauce
1 tablespoon butter
salt and pepper to taste.


In a large skillet over medium heat, melt butter and saute onion and red bell pepper. Add beans stir well, add the rice.
Add the Worcestershire sauce or Lizano sauce, salt and pepper, cook for 5 minutes until all ingredients are well blended. Remove from heat and stir in the cilantro.
Serve with tortillas and sour cream.

Preparation time 10 minutes.
Cooking time 10 minutes.
Makes 8 servings.
Level of the recipe: Easy.


In a slow cooker add 1 pound of raw black beans, 6 cups of water 6 cloves of garlic, 2 tablespoons of
Dried oregano and 1 cup of cilantro stems and leaves. Cook for 3 hours or until beans are tender.

Versión en español CLICK AQUI


Esto es literalmente cosina costarricense 101.
Por tradición todos los costarricenses deberíamos saber hacer este platillo.
Les cuento un poco de historia, hace ya muchos anos en Costa Rica el trabajo que mas se hacia era recolectar cafe. Aquellas personas que lo hacían, se iban desde muy temprano a lo que llamamos Cafetales para poder recolectar suficiente y de esta forma ganarse el salario de ese día.
Por lo general necesitan una comida que les diera mucha energía, así nació el Gallo Pinto.
Lo acompañaban con tortillas caseras y platano maduro.
Mi abuela contaba que por lo general ella tenia que hacer los almuerzos de toda la familia y llevarlos al lugar donde estaban recolectando el cafe.
Se que en muchos países se come este tipo de platillo, y nosotros los costarricenses también nos sentimos muy orgullosos de esta tradición heredada por nuestros abuelos.
Que lo disfruten.


2 tazas de frijoles negros cocinados ( puede utilizar frijoles frescos o una lata de 15 onz. )
3 tazas de arroz cocido del dia anterior
1/2 cebolla morada picada fina
1/2 pimiento rojo picado fino
1 taza de cilantro picado fino tallo y hojas
2 cucharadas de salsa worcestershire o salsa Lizano
1 cucharada de mantequilla
sal y pimienta al gusto.


En una sartén grande a fuego medio, derrita la mantequilla y sofria la cebolla con el pimiento rojo.
Agregue los frijoles revuelva bien he incorpore el arroz.
Agregue la salsa worcestershire o salsa Lizano, sal y pimienta, cocine por 5 minutos para que todos los ingredientes se incorporen bien.
Retire del fuego y anada el cilantro.

Acompañe con tortillas y natilla o crema agria.

Tiempo de preparación 10 minutos.
Tiempo de cocción 10 minutos.
Rinde 8 porciones.
Nivel de la receta: Facil.


En una olla a cocimiento lento agregue 1 libra de frijoles negros crudos, 6 tazas de agua, 6 dientes de ajo, 2 cucharadas de oregano seco y 1 taza de cilantro tallos y hojas.
Cocine por 3 horas hasta o hasta que los frijoles estén suaves.



I love this kind of versatile and traditional recipes.

Excellent option at lunch or dinner, full of flavor.
And the best part everyone will love it.


1 medium onion, chopped
2 ripe medium tomatoes, chopped
2 cups shredded roasted chicken
1 / 4 teaspoon cumin
1 / 4 teaspoon achiote
1 teaspoon dried oregano
1 clove garlic, minced
1 / 4 cup cilantro
3 / 4 cup water
1 can of chickpeas from 15.5 oz
salt and pepper to taste


In a hot pot cook the onion, tomato and garlic, add the oregano, cumin and achiote.
Add the chickpeas and chicken, salt and pepper to taste, add water, stir and cover, simmer for 10 minutes. Once ready, sprinkle the cilantro and serve.

Serves 4 people.

Accompanied by white rice and salad, if desired.

Versión en español CLICK AQUI