#FoodieFriday With Esmeralda Vega

TGIF! I love Fridays and I bet I'm not alone! I'm back in San Diego with Gabriel after our trip to Cabos with Isabella and Blake.  We had so much fun there and I picked up a recipe from a local lady that is famous for making frijoles or beans.

Since we're having some friends over this evening for some cards (Shhhh....don't tell Gabriel, but I'm wicked at poker! He's so gonna lose ;)), I'm going to make this dish for everyone. I might change out the Pita bread for some totopos or Mexican corn chips. They are delicioso with any kind of dip!

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Peruvian Bean Dip

Ingredients:
• 1 Package of Peruvian Refried Beans
• 4 teaspoons olive oil
• 3 tablespoons lemon juice
• Salt and pepper
• A pinch of chili powder
• 4 pita bread

Instructions:
• Cut the pita bread into triangles, placed on a tray and put them in the oven at 180 ° C (375 ° F.) until golden brown on both sides

• Place the Peruvian Refried Beans in a food processor, add the olive oil, lemon juice, salt and pepper, ground to form a pureé

• Place in a bowl, sprinkle with pepper and serve with the bread

Muchos besos y buen provecho, amigas!
¡FELIZ DIA DE INDEPENDENCIA! ¡VIVA MÉXICO!