Pronto Refried Beans
Jennifer Davick
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.
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.
You May Like
skoc50's Review
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!
tara31's Review
SO delicious and easy to throw together. Topped with a mixture of queso fresco and cotija cheese and served with veggie chicken enchiladas. Awesome side dish, and great with chips the next day!
Becky54's Review
I doubled the recipe for guests except I did not double the tomatoes-just used one can. I also used Monterey Jack cheese because it is cheaper than queso. Very good and will make again.
wolfbane20's Review