So as you can tell with this string of posts lately, Mexican food is kinda a big deal in our house. My husband and my daughter just love it and they ask for it at least once a week – if not more. Cheesy Refried Beans are a favorite side dish or even a party type snack food in our house. Football season just wouldn’t be football season without a batch of this beans warming in our crock pot. Seriously yummy.
The base of my Cheesy Refried Beans starts with my Homemade Pinto Beans. Making meals from scratch is important to me and it’s a lifestyle to which we’ve become accustomed. If you prefer, you may also start with a quality canned Pinto Bean or refried bean. It’s completely up to you. Be sure to completely drain and rinse canned whole pinto beans to remove the excess salt.
After adding some seasonings and Homemade Enchilada Sauce and blending with my immersion blender , my homemade pinto beans are transformed into delicious refried beans. We use refried beans in all kinds of recipes but this recipe is particularly appealing because it is a side dish that can double as an appetizer. Game Day? Cinco de Mayo? No problemo! This delicious side also makes a great warm dip! Oh yeah, got to love that! If you start with the dried beans, it’s quite economical, too.
Look at that cheese stretch! Yummm. What’s your favorite game day or Cinco de Mayo recipe? Check out these recipes:
- Homemade Refried Beans
- Homemade Pinto Beans
Cheesy Refried Beans
- 1 medium onion , chopped
- 2-3 jalapenos , seeded and diced [See notes]
- 4 cloves garlic , minced
- 1 cup Homemade Enchilada Sauce OR 1 (15-ounce) can Enchilada Sauce
- salt and freshly ground black pepper , to taste
- 4 cups Homemade Refried Beans OR 2 (16-ounce) cans refried beans
- 6 springs of cilantro , stemmed and chopped
- 2 cups grated Colby Jack cheese OR another shredded Cheddar cheese , divided
- Diced jalapenos
- sour cream
- Cheddar cheese
- diced sweet onions
- chopped fresh cilantro
- diced fresh tomatoes
- Preheat the oven to 350 degrees F.
- Heat some butter in a 9 to 12" cast iron or oven-safe skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Add the minced garlic and saute another minute. Add the refried beans to the skillet and stir to combine. Cook until warmed and easy to stir, about 4 minutes. Then add the enchilada Sauce and stir to combine. Adjust seasonings and add salt and pepper, to taste. Top with 1-1/2 cups of the cheese and mix to combine. Top with the reserved cheese and place in the oven.
- Bake until the cheese is melted and just beginning to brown, about 20 minutes.
- Top with optional garnishes. Serve warm.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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