She Cooks: Refried Beans

These beans are probably nothing like authentic Mexican refried beans, but they are still tasty!

Refried Beans

Servings: 4

1 can (15.5-oz.) pinto beans
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp ground cumin
1 tsp dried cilantro
1/2 tsp dried oregano

Place beans, with juice, in a skillet over medium-high heat. Bring to simmer, reduce the heat to medium-low and add remaining ingredients. With the back of a spoon (a gravy ladle works well), mash the beans to achieve the desired consistency. Cook until heated through and as thick as desired.

2015-12-07_refried-beans (1024x768)

These beans accompany Spanish rice very well as part of any Tex-Mex meal. It also makes a great filling for easy bean & cheese burritos, as follows…

Preheat oven to 400 degrees (F). Portion the beans between 4 soft-taco size flour tortillas. Add about 1 Tbsp shredded cheese to each. (Optional: add a few slices of pickled jalapeno peppers to each.) Roll into burritos and place on lightly-greased baking sheet. Spray tops with cooking spray and bake for 15-20 minutes, or until edges are crisp and golden brown.


2 thoughts on “She Cooks: Refried Beans

  1. Good job on the beans! On the spanish rice, we use half of a small can of tomato sauce instead of the tomato paste. We also use a chicken bullion cube. There are many different variations of rice, Fernando don’t like the vegitables in it. I don’t mind the vegs. I’m sure yours if yummy too.

  2. Pingback: Homemaking: Meal Planning, Save Money on Groceries – Beloved Brown-Eyed Girl

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