Spicy Refried Beans Recipes

EASY REFRIED BEANS

Steps:

• In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
• Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
• Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
• Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.

25-MINUTE CHICKEN & VEGGIE ENCHILADAS

Steps:

• Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash, and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper, and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.
• Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in center of each tortilla; fold tortilla around filling, and place, seam side down, in a lightly greased (with cooking spray) 11- x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.

SPICY REFRIED BEANS

Steps:

• In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese.

SPICY REFRIED BLACK BEANS

Steps:

• Place beans in bowl and cover with cold water; let soak overnight.
• Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
• Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
• Drain beans and stir into onion mixture.
• Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
• Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
• Place in plastic bag for 10 minutes.
• Peel chiles and pepper and dice, reserving any juices.
• Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
• Add remaining chiles, bell pepper and any reserved juices to beans.
• Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
• Using back of wooden spoon, mash half of bean mixture against side of pan.
• Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
• (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
• Preheat broiler.
• Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
• Garnish with resreved chiles and bell pepper and serve immediately.

SPICY REFRIED BEAN DIP

Steps:

• In medium saucepan, combine all ingredients.
• Cook until hot and bubbly.
• Serve warm or room temperature.
• Makes 2 to 3 cups.

SPICY CHEESY REFRIED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
• Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

SPICY REFRIED BEANS

Steps:

• Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.