Jennifer Davick
Prep Time
10 Mins
Bake Time
25 Mins
Stand Time
5 Mins
Yield
Makes 6 servings

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.

Ratings & Reviews

wolfbane20's Review

tara31
August 11, 2013
Why would I look up a recipe for refried beans if I had a can of refried beans?

skoc50's Review

skoc50
May 21, 2012
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

Becky54
November 12, 2011
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

wolfbane20
March 20, 2010
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.