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.
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 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.
ite-size strips.
Heat Refried Beans over low heat while letting
Gently fry the bacon until near crisp.
Add onion to the bacon grease and saute until tender.
Add the refried beans and water.
Stir and simmer until creamy and heated through.
Place in a serving bowl and top with shredded cheese.
The heat of the beans will melt the cheese.
Serve with hot tortillas and/or tostada chips.
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.
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
Bring to a boil. Reduce heat; add rice. Cover and let stand 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Garnish with cheese and onions if desired.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
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.
he rice mixture. Spread the refried beans evenly over the top. Then
o taste.
Meanwhile, combine refried beans, remaining 2 tablespoons lime juice
f the chips. If you use refried beans, put little globs of them
hile beef is simmering put refried beans in a small sauce pan
br>Add the tomatoes and refried beans with the garlic, spices, and
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.
OU SHOULDN'T EAT CANNED REFRIED BEANS: (1) You nearly break
Soak beans at least 4 hours or
Put all together in a baking dish; mix well.
Smooth top and sprinkle Jack cheese on top.
Bake in oven at 400\u00b0 until cheese is bubbly and melted well.
Let set 5 or 6 minutes before serving. This is the simple way for these beans.
If these ingredients are not available, if the refried are not, use canned pintos or red beans and mash real well, then fry beans until mushy in oil, then cool and add the rest.
To serve more than two, just increase everything!
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.