SKILLET REFRIED BEANS WITH AVOCADO AND RADISH
This hearty vegetarian mash-up of burritos and seven-layer dip is a crowd favorite for good reason: It's easy, it's fast and it encourages diners to gather around the table and fill their tortillas however they wish. Canned refried beans seasoned with a dash of cayenne are heated through on the stovetop, then topped with a generous sprinkling of cheese. Before serving, lots of cool, crunchy toppings like avocado, grated Cotija cheese, snap peas, radishes and romaine lettuce are piled on top. The toppings make it feel like a proper meal, though you could serve it with tortilla chips as a snack or with eggs for brunch.
Provided by Sarah Copeland
Categories dinner, easy, lunch, weekday, beans, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat an 8-inch skillet over medium-high. Combine the beans, 1/2 cup water and ground cayenne in the skillet and whisk until smooth. Reduce heat to low and cook until warmed through and just starting to bubble. Sprinkle the Oaxacan-style cheese on top and warm until melted, about 3 minutes.
- Meanwhile, heat the tortillas one-by-one over an open flame (or in a hot skillet, if you don't have a gas stove). Wrap them tightly in a clean kitchen towel, stacking and rewrapping as you go to keep them warm as you heat each one.
- Remove the beans from the heat and garnish with the avocado, radish, scallions and snap peas in even layers. Sprinkle with grated Cotija and cilantro. Serve with warm tortillas and lime wedges for squeezing over the tacos.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
CHEF JOHN'S REFRIED BEANS
I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.
Provided by Chef John
Categories Side Dish
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
- Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.7 g, Cholesterol 12.2 mg, Fat 13.7 g, Fiber 12.4 g, Protein 12.2 g, SaturatedFat 5.2 g, Sodium 490.9 mg, Sugar 1.8 g
BEST REFRIED BEANS
I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.
Provided by anewshootingstar
Categories Side Dish
Time 9h50m
Yield 8
Number Of Ingredients 12
Steps:
- Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
- Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
- Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g
REFRIED BEANS AND RICE
My children and grandchildren ask for this casserole all the time. I invented the recipe out of necessity one day using just what I had on hand.-Wanda Jacobs, Willard, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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 for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired.
Nutrition Facts : Calories 278 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 923mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.
20 MINUTE SKILLET REFRIED BEANS
Steps:
- In a large skillet, melt butter over medium heat. Add diced onion and saute for 4-5 minutes or until onion is translucent.
- Add garlic to melted butter and onions and saute for another minute.
- Add pinto beans (don't wash and drain them first - just dump in the whole can), cumin, chili powder and cayenne powder to skillet. Cook for about 5 minutes or until beans are heated through.
- Using a potato masher, mash beans until they become the consistency that you prefer (my husband likes them completely smooth while I prefer them to be a little chunky. You could also put the beans in a blender to make them super smooth).
- If desired, top with some shredded cheese and fresh cilantro.
Nutrition Facts : Servingsize 1 serving, Calories 261 kcal, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 312 mg, Carbohydrate 12 g, Sugar 4 g, Protein 2 mg
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