Refried Beans With Tortillas Recipes

REFRIED BEAN QUESADILLAS

Steps:

• Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
• Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

REFRIED BEAN ROLL-UPS

Steps:

• Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
• Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.

REFRIED BEANS WITH TORTILLAS

Steps:

• Heat the oil in a large skillet.
• Add the chopped onion and saute for 3 to 5 minutes.
• Add the garlic and chile and cook for 1 minute.
• Put all the beans into a bowl, mash with a potato masher, then stir into the pan with the cilantro.
• Stir in the bouillon.
• Cook the beans, stirring, for 5 minutes, until soft.
• Place the tortillas on a cookie sheet and heat through in a warm oven for 1 to 2 minutes.
• To make the relish, put all of the ingredients into a bowl and mix together well.
• Spoon the beans into serving dishes and top with the cheese- Season well.
• Roll the warm tortillas and serve with the relish and beans.

REFRIED BEAN BURRITOS

Steps:

• Place beans in microwave safe dish.
• Stir in next 5 ingredients.
• Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
• Alternatively, heat over low heat on stovetop until warmed through.
• If mixture becomes too thick, add water.
• Mix in rice, if using.
• Meanwhile, heat the tortillas.
• Use the method you like best.
• I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
• Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
• You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
• I like to skip this step.
• That's it!
• These refrigerate well for a few days.
• I can't speak for the freezer.
• I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
• Since I usually reheat one or two at a time, I add sour cream after reheating.
• No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.