Easy Refried Beans

Easy Refried Beans

Frances Janisch

Provided by: Shelley Wiseman

20 mins total 20 mins prep 266 calories/serving Full Screen

cups

Mix and match refried beans with other fillings or serve it alone. Any leftovers are great with fried eggs for breakfast.

Ingredients

• 1 cup chopped onion, preferably white skinned
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil or mild olive oil
• 2 cans cooked black or pinto beans, including juice
• 1 tomato, seeded and chopped
• 1/4 teaspoon salt, or to taste
• 1/4 cup coarsely chopped fresh cilantro
• 3/4 cup crumbled feta cheese (3 ounces)
• Accompaniment: 20 to 24 small warm tortillas, guacamole

Directions

• Cook onion and garlic in oil in a large heavy skillet over medium-low heat until softened, about 5 minutes. Add beans, including juice, and tomato and cook over medium-high heat, stirring and mashing beans with a fork or bean masher until bubbling and thickened, 5 to 10 minutes. Stir in salt and cilantro.
• Put beans in a wide serving dish and sprinkle feta cheese over it.
• Serve with warm corn tortillas to make tacos.
• Nutrition Note: the nutrition information for this recipe is for 2 tortillas and 1/4 cup beans.

• Filed under:
• Cheese,
• Bean & Legume,
• Mexican,
• Skillet,
• Easy,
• 30 Minute,
• Quick,
• Low Cholesterol,
• Low Fat,
• Vegetarian,
• Gluten Free,
• Kid-Friendly,
• High Fiber,
• Healthy,
• Low Calorie,
• Main Dish,
• Side Dish,
• Dinner,
• Cinco De Mayo,
• Entertaining

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Comments

[roma e]

09:23 PM on 05/02/2012

These came out great! I added a bit of cumin and coriander powder, ancho chili powder and some lime juice for extra kick.