FRIJOLES REFRITOS (REFRIED BEANS)
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
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
BURRITOS CON FRIJOLES REFRITOS
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
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
EASY REFRIED BEANS (REFRITOS)
These yummy refritos are made from canned red beans for quickness and convenience. I think they are a BIG step up from regular refried beans out of a can!
Provided by Debs Recipes
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt bacon grease in a well-seasoned cast-iron skillet over medium heat; add onions and jalapeno; cook and stir until tender; add beans a half-can at a time, stirring to incorporate; add seasonings to taste.
- Cook beans, stirring frequently with wooden spoon and mashing them (use the back of the wooden spoon or even a potato masher) as you go, for 15-20 minutes until liquid evaporates and beans thicken; top with cheese and serve.
- NOTE: If you like your refritos especially smooth, run them through the blender or food processor before cooking.
FREEZER BURRITOS
I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks-I've even had them for breakfast sometimes! -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 345 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 677mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)
Make and share this Crock Pot Frijoles Refritos (Refried Beans) recipe from Food.com.
Provided by JelsMom
Categories Beans
Time 19h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
- Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
- Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
- Reserving liquid, drain beans & place in bowl.
- Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
- Add chilies, cumin, and jalepenos, and blend until smooth.
- Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
- Stir well and gradually add reserved liquid until beans reach desired consistency.
- Cook on high 20-30 minutes.
MEXICAN TAKE-OUT FRIJOLES REFRITOS (REFRIED BEANS)
Refried beans are a matter of taste, and for those who grew up eating good Mexican food, they can also be a point of contention. Some think they should be spiced with cumin and chili powder, while others think the flavor of the beans should shine. Some think they should be mashed and refried to a thick, mortar-like paste, while others feel they should be kept loose, perhaps even adding extra water to thin them. We like ours simple, with just the flavor of caramelized onions in the background to give them depth.
Provided by TxGriffLover
Categories Mexican
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Let the beans soak overnight in a large bowl, in enough water to cover them by 2 inches or quick-soak them by rinsing the beans in a colander under cold water and discard any discolored ones. Combine the beans in a soup pot with enough cold water to cover them by 2 inches, bring the water to a boil. Let the beans boil for 2 minutes. Remove the pot from the heat and let the beans soak, covered, for 1 hour.
- Drain the beans, pour them back into a pan, and add enough water to cover them by 2 inches. Cook the beans over low heat, uncovered, for 30-45 minutes or until almost cooked through. Add the salt and cook for 15-20 minutes, or until the beans are cooked and creamy inside. Add more hot water if necessary to keep the beans just covered.
- Drain the beans and reserve the liquid. Put the beans back in the pot with about 1 cup of their cooking liquid. Mash them with a potato masher or the back of a wooden spoon until they are creamy. Add more liquid if necessary.
- In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden brown, about 10 minutes. Add the garlic and cook a minute or so, then add the mashed beans. Continue to cook, stirring about 10 minutes, or until the beans are the desired thickness. Add more bean liquid if you like your beans thinner. Taste and season with more salt if needed. Serve with the crumbled cheese.
Nutrition Facts : Calories 274, Fat 5.3, SaturatedFat 0.7, Sodium 396.2, Carbohydrate 42.8, Fiber 10.3, Sugar 2.2, Protein 14.1
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