A sprinkle of queso fresco, a fresh white Mexican cheese, adds traditional flavor to this quick side dish. You can buy it at your local supercenter or Hispanic market.
1 14 1/2-ounce can stewed Mexican-style tomatoes
1 31-ounce can refried beans
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup crumbled queso fresco
How to Make It
Stir together 1 (14 1/2-oz.) can stewed Mexican-style tomatoes, undrained; 1 (31-oz.) can refried beans; 1 tsp. chili powder; and 1/2 tsp. cumin. Place bean mixture into a lightly greased 2-qt. baking dish. Sprinkle evenly with 1 cup (4 oz.) crumbled queso fresco. Bake at 350° for 25 minutes or until thoroughly heated. Let stand 5 minutes before serving. Garnish with cilantro sprigs, if desired.
It doesn't get much easier than this. I used a 4-cheese Mexican blend in lieu of the queso fresco because that's what my husband came home with, but it turned out great. I now have my go-to recipe for refried beans!