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
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.
FRIJOLES REFRITOS II (REFRIED BEANS)
A great way to beat the heat of hot food. Edge dish with chopped tomatoes and serve sour cream on the side.
Provided by Aroostook
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and drain beans.
- Place in a bowl and mash.
- Add spices and work them in.
- (I use my hands).
- In a small fry pan, (medium heat) 3 tbls, of olive oil.
- Add beans, stir and warm through.
- Press bean down and lower heat.
- Let beans brown on the bottom for 3-4 minutes.
- Do not stir.
- Loosen edges with spatula and turn upsidedown on a heated platter.
- Don't worry if it doesn't come out in one piece, just glop it back together.
- Drizzle with remaining olive oil and cover with Parmesan cheese.
- Serve hot or cold.
FRIJOLES REFRITOS (REFRIED BEANS)
When I have left over pinto beans, this is our favorite recipe. Once you taste it, you'll never settle for canned refried beans again. Queso Blanco is not a melting cheese but it becomes soft and creamy when heated. In this recipe you get yummy savory beans with creamy little bits of cheese. Delicious!
Provided by Sandy in Oklahoma
Categories Beans
Time 25m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
- Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
- Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
- Add cheese and stir until well-blended. Add salt and pepper to taste.
- Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.
Nutrition Facts : Calories 365.4, Fat 13.9, SaturatedFat 5.2, Cholesterol 12.2, Sodium 2, Carbohydrate 46, Fiber 15.6, Sugar 1.1, Protein 15.6
FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)
Make and share this Frijoles Refritos (Classic Mexican Refried Beans) recipe from Food.com.
Provided by Joy1996
Categories Mexican
Time 15m
Yield 1 Pint
Number Of Ingredients 5
Steps:
- Mash the beans in a bowl.
- In a medium skillet, heat the oil over medium heat.
- Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
- Stir in the mashed beans and cook for about one minute.
- Add salt to taste.
- Makes about one pint.
Nutrition Facts : Calories 424.8, Fat 41, SaturatedFat 5.3, Sodium 5.3, Carbohydrate 15.1, Fiber 1.8, Sugar 4.8, Protein 1.8
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.
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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