Burritos Con Frijoles Refritos Recipes

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REFRIED BEANS: FRIJOLES REFRITOS



Refried Beans: Frijoles Refritos image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 7

1 pound dried pinto beans, picked over for stones and impurities
2 tablespoons grapeseed oil
1 large red onion, diced
3 cloves garlic, lightly crushed with the side of a knife blade, and minced
1 tablespoon Mexican chili powder
Salt and freshly ground black pepper
1 tablespoon minced fresh cilantro leaves or minced fresh flat-leaf parsley

Steps:

  • In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
  • In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.

BURRITOS CON FRIJOLES REFRITOS



Burritos Con Frijoles Refritos image

Make and share this Burritos Con Frijoles Refritos recipe from Food.com.

Provided by Christine

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

8 white flour tortillas
3 cups canned cooked pinto beans, drained
1 cup monterey jack cheese
1 tomatoes, peeled, seeded and chopped
2 tablespoons lard (or more)
1/2 cup chopped onion

Steps:

  • Warm the tortillas in a 300 degree oven.
  • In a skillet, heat 1 tablespoon lard.
  • Add the onion and fry until transparent but not brown.
  • Add tomato and 1 cup beans.
  • Mash well as they heat.
  • Add a second cup of beans, another tablespoon of lard and continue in this manner until all the beans are mashed, moist, creamy and hot.
  • Season with garlic salt to taste.
  • Divide the beans between the tortillas.
  • Roll and place them in a shallow baking dish.
  • Top with Grated cheese and heat in a moderate oven until the cheese has melted.
  • Serve with burrito sauce.

Nutrition Facts : Calories 323.7, Fat 11.5, SaturatedFat 4.9, Cholesterol 15.6, Sodium 370, Carbohydrate 42.1, Fiber 7.5, Sugar 2, Protein 13.3

FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)



Frijoles Refritos (Classic Mexican Refried Beans) image

Make and share this Frijoles Refritos (Classic Mexican Refried Beans) recipe from Food.com.

Provided by Joy1996

Categories     Mexican

Time 15m

Yield 1 Pint

Number Of Ingredients 5

3 tablespoons vegetable oil or 3 tablespoons bacon drippings
4 cloves peeled and finely chopped garlic
1 medium onion, chopped
4 cups undrained cooked beans (slightly warm for easy mashing Note Canned beans may be used)
salt

Steps:

  • Mash the beans in a bowl.
  • In a medium skillet, heat the oil over medium heat.
  • Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
  • Stir in the mashed beans and cook for about one minute.
  • Add salt to taste.
  • Makes about one pint.

Nutrition Facts : Calories 424.8, Fat 41, SaturatedFat 5.3, Sodium 5.3, Carbohydrate 15.1, Fiber 1.8, Sugar 4.8, Protein 1.8

FRIJOLES REFRITOS



Frijoles Refritos image

Provided by Marilyn Tausend

Categories     Bean     Side     Cinco de Mayo

Yield Serves 6

Number Of Ingredients 5

2 tablespoons freshly rendered pork lard, bacon fat, or canola or safflower oil
Frijoles Chinos
For the Optional Topping
1/4 cup crumbled queso fresco or queso anejo
1/4 cup chopped white onion, if serving in a roll

Steps:

  • Heat the lard in a skillet over low heat, add the beans, and cook, mashing and stirring, until quite dry and a wooden spoon pulled through the center of the beans forms a long canyon, 15 to 20 minutes.
  • If preparing the beans central Mexico-style, serve immediately, topped with a little cheese, if desired. If preparing rolled beans, continue to cook until the mass of beans pulls away from the side of the skillet. Shake the pan back and forth, sliding the beans to one side, then tilt the pan so the mass of beans flips over into a roll, like an omelet. A spatula may be used to help turn it. Transfer to a platter, sprinkle with the cheese and onion, and accompany with the totopos.

FRIJOLES REFRITOS (REFRIED BEANS)



Frijoles Refritos (Refried Beans) image

An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.

Provided by Fred Guevara

Categories     Side Dishes

Time 6h18m

Yield 12

Number Of Ingredients 5

5 quarts water, or as needed
1 pound pinto beans, washed
2 cloves garlic, peeled and smashed
1 teaspoon salt
canola oil

Steps:

  • Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
  • Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g

FRIJOLES REFRITOS (REFRIED BEANS)



Frijoles Refritos (Refried Beans) image

An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.

Provided by Fred Guevara

Categories     Side Dish

Time 6h18m

Yield 12

Number Of Ingredients 5

5 quarts water, or as needed
1 pound pinto beans, washed
2 cloves garlic, peeled and smashed
1 teaspoon salt
canola oil

Steps:

  • Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
  • Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g

FRIJOLES REFRITOS (REFRIED BEANS)



Frijoles Refritos (Refried Beans) image

An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.

Provided by Fred Guevara

Categories     Side Dishes

Time 6h18m

Yield 12

Number Of Ingredients 5

5 quarts water, or as needed
1 pound pinto beans, washed
2 cloves garlic, peeled and smashed
1 teaspoon salt
canola oil

Steps:

  • Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
  • Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g

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