Chitas Refried Beans Recipes

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REFRIED BEAN AND CHEESE CHIMICHANGAS



Refried Bean and Cheese Chimichangas image

These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.

Provided by threeovens

Categories     Mexican

Time 30m

Yield 12 chimichangas, 6 serving(s)

Number Of Ingredients 11

4 tablespoons vegetable oil, divided
1/4 cup white onion, chopped
1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste)
1 garlic clove, minced
2 cups refried beans (canned or homemade)
1/4 cup water
2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded
12 flour tortillas, medium size (sometimes labeled for fajitas)
pico de gallo
sour cream
shredded cheese

Steps:

  • Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
  • Add chile and garlic; stir about 1 minute.
  • Add refried beans and water; stir and chop to fully combine, then turn off heat.
  • Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
  • Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
  • Fold in the sides, then continue rolling; flatten slightly with your hand.
  • Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
  • Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.

BEST REFRIED BEANS



Best Refried Beans image

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

1 ¾ cups dry pinto beans
1 cup diced yellow onion
2 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon ground black pepper
⅔ cup fire-roasted diced tomatoes (such as Hunt's®)
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper

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

QUICK AND EASY REFRIED BEANS



Quick and Easy Refried Beans image

When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.

Provided by MarasFlourpower

Categories     Side Dish     Beans and Peas

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
½ lime, juiced

Steps:

  • Heat canola oil in a heavy skillet over medium heat.
  • Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
  • Smash garlic cloves in skillet with a fork.
  • Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
  • Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g

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