Tired of tacos? Roll up seasoned refried beans, lettuce and cheese in soft flour tortillas for an exciting change of pace.
Servings: 1 Serving
Nutrition Facts : calories 410 , Carbohydrate 67 g, Cholesterol 20 mg, Fat 1 , Fiber 10 g, Protein 18 g, Saturated Fat 4 g, servingSize 1 Serving, Sodium 920 mg
- 1 can (16 oz) Old El Paso™ refried beans
- 1/2 cup Old El Paso™ salsa (any variety)
- 1/2 teaspoon chili powder
- 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
- 1 cup shredded lettuce
- 1/2 cup shredded Monterey Jack cheese (2 oz)
- 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.
Servings: 1 serving
Nutrition Facts : calories 334 kcal, Carbohydrate 39 g, Protein 15 g, Fat 14 g, Saturated Fat 7 g, Cholesterol 32 mg, Sodium 1003 mg, Fiber 8 g, Sugar 10 g, unSaturated Fat 4 g, servingSize 1 serving
- 2 wheat tortillas
- 4 tbsp refried beans (- canned or homemade)
- 4 tbsp cheddar cheese (- grated)
- 1 red onion (- thinly sliced)
- 1 beefsteak tomato (- thinly sliced)
- 2 tbsp coriander (- finely chopped)
- 2 tbsp hot sauce (- more or less to suit your taste)
- Lay one tortilla out on a chopping board and spread 2 tablespoons of refried beans over half of the wrap.
- Next sprinkle with half the cheese and layer up the onion rings and tomato slices.
- Then top with the chopped coriander and hot sauce if using.
- Fold the tortilla in half and place the quesadilla onto a hot griddle or pan. Cook for 2-3 minutes each side, or until the outside os golden and the cheese has melted inside.
- Carefully place the hot quesadilla onto a chopping board and cut into 3 wedges and serve.
These refried beans are delicious and so easy to make. This refried bean recipe is quick, too—use canned beans and they’re ready in 25 minutes! Plus, these beans are healthy, vegan and gluten free. Recipe yields 2 1/2 cups refried beans (21 ounces), enough for 5 servings.
Nutrition Facts : servingSize None, calories 194 calories, Sugar 1 g, Sodium 425.9 mg, Fat 4.9 g, Saturated Fat 0.5 g, Trans Fat 0 g, Carbohydrate 29.7 g, Fiber 0.5 g, Protein 9.5 g, Cholesterol 0 mg
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped yellow or white onion (about 1/2 small onion)
- 1/4 teaspoon fine sea salt
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
- 1/2 cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice (about 1/2 medium lime), to taste
- 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.
Nutrition Facts :
- 2 tbsp butter
- 1/2 cup white onion, diced
- Sauté until translucent
- Add garlic over medium heat. Cook until Fragrant
- Add 1 can (16 oz) refined beans
- 1/4 cup half and half
- 1/4 cup sour cream
- Melt butter in a skillet.
- Add onion and saute until translucent. Add garlic and cook until fragrant over low heat.
- Add refried beans, break up and combine with butter, onion, and garlic.
- Add half and half, stir.
- Add sour cream
- Season with salt, pepper and cumin to taste (I used 1 teaspoon of each).
- Add cheese.
These refried bean tacos are the perfect fast and easy dinner recipe! They come together in just 15 minutes and are endlessly customizable.
Nutrition Facts : servingSize None, calories 230 calories, Sugar 1.4 g, Sodium 858.6 mg, Fat 4.5 g, Saturated Fat 0.6 g, Trans Fat 0 g, Carbohydrate 37.6 g, Fiber 5.4 g, Protein 9.7 g, Cholesterol 0 mg
- 1/2 tablespoon olive oil
- 2 15-ounce cans refried beans (or make homemade refried beans)*
- 1 large garlic clove (or as a shortcut, 1/4 teaspoon garlic powder)
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- Romaine lettuce, chopped
- 1 bell pepper (or 1/2 yellow and 1/2 orange), finely diced
- Pickled Red Onions or sliced red onion
- Taco sauce (purchased or homemade) or Chipotle Sauce, required!
- Fresh cilantro, torn
- 8 tortillas, corn or flour
- Optional: Shredded cheese, feta or queso fresco, sour cream or cashew cream (or Vegan Cilantro Sauce or Cilantro Lime Sauce)
- Mince the garlic. In a medium skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned (or skip this step and use garlic powder instead). Heat the refried beans, cumin and kosher salt until warmed, about 3 minutes. Taste and adjust flavors as desired.
- Chop the lettuce. Dice the bell pepper. Prep the other toppings as desired. (If using pickled red onions, it’s easiest to make them in advance.)
- Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Serve: Place the refried beans in the tortillas, then top with toppings and enjoy.