Mix all ingredients together and season with salt and freshly ground black pepper to taste.
Use in your tostadas, tacos, or any dish that calls for refried beans.
For extra-special beans, you can add cubes of Monterey Jack or Pepperjack cheese, spread it into a lightly oiled or buttered pan, and heat through in a 350 degree F oven before serving.
ite-size strips.
Heat Refried Beans over low heat while letting
Combine beans and salsa in medium saucepan.
Cook over medium heat, stirring occasionally, until hot and bubbly.
Spoon into serving bowl; sprinkle with cheeses.
Makes 4 servings. Cover and refrigerate any leftover Cheesy Refried Beans.
Mix ingredients together and heat in the microwave until everything is melted and mixed well.
If serving as a dip, place in crockpot on warm. Tastes even better if you make it up ahead of time, refrigerate 'til needed then reheat.
Note: When doubling the recipe, it's okay to use a 30 ounce can - you don't have to be exact with the measurements.
br>Add the tomatoes and refried beans with the garlic, spices, and
Combine both cheeses.
Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
Heat oil in small skillet.
Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
Repeat with remaining tortillas and filling.
Top enchiladas with remaining sauce and cheese.
Bake at 350\u00b0 for 20-30 minutes, until cheese is melted and bubbly.
Preheat oven to 350\u00b0F. Arrange 4 shallow ovenproof dishes on a baking tray.
Arrange tortillas in a single layer on a separate baking tray. Bake for 8-10 mins, until crisp. Divide evenly between dishes.
In a bowl, combine beans and onion. Divide mixture among dishes. Top with avocado. Sprinkle with cheese.
Bake for 10-15 mins, until heated through and cheese has melted. Serve with sour cream and salsa.
br>Add cubed cooked chicken, refried beans and juice of the lime
In a medium nonstick skillet, heat the oil and saute the serrano chili rounds about 20 seconds.
Add the refried beans and stir with a wooden spoon until the beans are hot and form a paste.
Add the cheese and stir slowly until just melted, but still visible as swirls of cheese.
Turn out onto a round serving plate and form into a fat pancake.
Serve at once with tortilla chips for dipping.
Combine refried beans, chili powder, and cumin in a medium saucepan; cook over low heat until thoroughly heated.
Top each serving with a dollop of sour cream.
Heat refried beans in small pan till warm (optional).
I like it right out of the can too.
Take sufficient amount of refried beans from can or pan to place on one slice of bread (depends on how hungry you are).
Add mayonnaise, pickles, salt and pepper according to your preference over beans.
Add the other slice of bread and eat away!
Don't knock it until you try it.
Heat oil.
Add onion and green pepper.
Cook until tender.
Add garlic, broth, salsa and corn.
Raise heat to medium high and bring to a boil.
Rinse beans and add to the pot.
Bring back to a boil.
Stir in refried beans and cumin.
Stir well and simmer.
Brown ground beef on medium heat and drain off excess fat. Add seasoning, taco sauce and refried beans.
Stir well (add a couple of tablespoons of water if too dry).
Cook for 3 to 5 minutes, stirring occasionally.
Place half of mixture in a 2-quart casserole dish.
Sprinkle with half of cheese.
Repeat meat and cheese.
Then microwave on High until cheese begins to melt (2 to 3 minutes normally).
Serve hot with nacho chips.
Heat canned refried beans in a medium skillet over medium heat.
Stir chopped jalapeno,hot sauce and garlic powder into refried beans.
Reduce heat to low and keep warm until ready to serve.
Combine lettuce and tomatoes in a bowl.
Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt.
Toss to combine.
Drizzle olive oil over the bowl and toss lettuce and tomatoes again.
Serve refried beans along side lettuce and tomatoes.
Preheat oven to 350.
Prepare by chopping small: onion, tomato, green pepper.
Slice jalapenos removing seeds if you don't require the heat.
Brown and crumble ground sirloin.
Add onion and saute until onions are tender.
Add 1/2 can of refried beans
Spread the following layers in this order in 9X13 pan.
2nd 1/2 can of refried beans.
Sirloin Mixture.
Salsa.
Cheese.
Olives.
Tomato.
Green Pepper.
Black Olives.
Jalapenos.
Bake for about 20 minutes or until the cheese is melted.
spread about half the can of refried beans and half the ground beef
Spread refried beans on large round platter.
Spread picante sauce over beans; layer sour cream over picante sauce, then lettuce, black olives, tomatoes, green onions and grated cheese on top.
Arrange tortilla chips around edge of dip on platter.
If you want to make this more of a meal, you can fix ground round like you would for tacos and layer it on top of beans; then other layers over meat.
Brown meat in bacon drippings.
Stir in chilies, taco sauce, taco seasoning and refried beans.
Place hot mixture in a crock-pot and add cheese.
Continue to cook for 30 minutes, stirring occasionally.
Turn crock-pot to low; add sour cream and mix well.
Serve with tortilla chips.
Great hot dip dish for a party.
In a 2-quart microwavable covered bowl, add boiling water to rice.
Let sit, covered, for 4 minutes then toss with fork to fluff rice.
Add refried beans and stir until well mixed. Microwave mixture on High for 3 to 4 minutes.
Let stand to cool for 5 minutes.
Serves 2.
Cook onions and garlic in oil until transparent.
Add all of the rest of the ingredients.
Stir the lumps out of the refried beans and heat through.
Garnish individual servings with crushed tortilla chips.
I like Tostitos with Hint of Lime--mmmm.
Sour cream.
Shredded cheese-- any kind.