Best Refried Beans With Tortillas Recipes

5-INGREDIENT MEXICAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
• In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
• Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
• Bake until the cheese is melted, approximately 15 to 20 minutes.

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 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.