Easy Refried Beans And Eggs Recipes

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

Ingredients

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

EASY REFRIED BEANS (REFRITOS)

Easy Refried Beans (Refritos) image

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

Ingredients

3 tablespoons bacon grease
3/4 cup finely chopped onion
1 small finely chopped seeded jalapeno
2 (15 ounce) cans small red beans, one partially drained
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon cumin
salt
pepper
2 drops liquid smoke (optional)
3/4 cup shredded monterey jack and cheddar cheese blend

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.

EASY REFRIED BEANS AND EGGS

Easy Refried Beans and Eggs image

I just whipped this up and thought it turned out quite delicious. It is a healthy, filling breakfast option that I know I will make again and again. Plus, it's so easy!

Provided by HealthNutSarah

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
2 -3 tablespoons onions, chopped fine
1 (16 ounce) can pinto beans, drained
1 (4 ounce) can diced green chilies
1/2 cup chicken stock
1/4 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon pepper
4 eggs, cooked however you prefer. I prefer sunny side up, but scrambled or poached is just fine as well.

Steps:

In a small saucepan, heat olive oil over medium heat.
Add onion. Saute 1-2 minutes or until soft.
Add beans, green chilies, chicken stock, garlic powder, cumin, and pepper-stir until combined.
With a potato masher, mash the mixture until most of the beans are in pieces. Its okay to leave them chunky, but mashing them helps make the beans thicker in the end.
Once mashed, bring bean mixture to a boil, then reduce heat to medium-low.
Simmer, stirring every 3-5 minutes, about 20-25 minutes, or until they are the consistency that you desire.
The beans will thicken a bit after cooling, so keep this in mind.
Top each portion of beans with an egg, and enjoy!
You may also serve this with cheese, avacado, and/or tortillas.
Delicious!
Note: Fresh garlic can be used in place of garlic powder.

Nutrition Facts : Calories 263.8, Fat 7.2, SaturatedFat 1.9, Cholesterol 212.4, Sodium 449.5, Carbohydrate 33, Fiber 10.6, Sugar 2.4, Protein 17.5

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