Skillet Refried Beans With Avocado And Radish Recipes

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20 MINUTE SKILLET REFRIED BEANS



20 Minute Skillet Refried Beans image

Categories     Side

Yield 6

Number Of Ingredients 9

2 Tablespoons butter
1/2 cup onion (diced)
2 garlic cloves (minced)
2 (15 ounces each) cans pinto beans (DO NOT rinse and drain)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (omit if you don't want the heat)
1/4 cup fresh cilantro (chopped)
Salt and pepper (to taste)

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

SKILLET REFRIED BEANS WITH AVOCADO AND RADISH



Skillet Refried Beans With Avocado and Radish image

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

2 (15-ounce) cans vegetarian refried beans (pinto or black bean)
1/2 to 1 teaspoon ground cayenne, to taste
1 heaping cup finely shredded Oaxacan-style cheese, Monterey Jack, Cheddar or a blend (6 ounces)
Flour or corn tortillas, for serving
1 firm ripe avocado, sliced
3 small or 1 large radish, thinly sliced
3 scallions, thinly sliced on the bias
1 cup sliced snap peas or shredded romaine lettuce
1/4 cup grated Cotija, queso fresco or other crumbly Mexican cheese, or ricotta salata
1/4 bunch cilantro leaves and tender stems
Lime wedges, for serving

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

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