Refried Beans // Meals with Maria

 

REFRIED BEAN QUESADILLAS

Dawn // Girl Heart Food

Ingredients
 

  • 4 ounces shredded mozzarella cheese, divided (about 1 cup)
  • 4 ounces shredded cheddar cheese, divided (about 1 cup)
  • 6 flour tortillas, each about 7 to 8 inches in diameter
  • 2 cups refried beans
  • 1 cup canned corn kernels, drained
  • 3 ounces crumbled feta cheese, about ¾ cup
  • ½ cup corn chips, approximately
  • 2 tablespoons olive oil or vegetable oil, to grease pan (about 2 teaspoons per batch)
  • Salsa, sour cream and/or guacamole, for serving (optional)

Instructions

  • Preheat oven to 200 degrees Fahrenheit so you can keep your quesadillas warm while you are preparing your batches.
  • To assemble quesadillas, distribute half of the mozzarella cheese (2 ounces or ½ cup) and half of the cheddar cheese (2 ounces or ½ cup) among one half of each tortilla.
  • Spread refried beans on top of cheese (about ⅓ cup of refried beans for each tortilla). If you move some of the cheese while spread out the refried beans, no biggie.
  • Distribute corn on top of refried beans. Then top with crumbled feta, remaining half of mozzarella cheese (2 ounces or ½ cup), remaining half of cheddar cheese (2 ounces or ½ cup) and corn chips. Fold over each tortilla so it's a half-moon shape.
  • To cook quesadillas, heat 2 teaspoons of olive oil or vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan so you get good coverage.
    Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
  • Place two quesadillas in the pan. Cook quesadillas for about 2 to 3 minutes on one side.
  • Carefully flip quesadillas to the other side and continue to cook for another 2 to 3 minutes or until the outside is crispy and golden brown, the inside is heated through, and the cheese is melted (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a sheet pan and place into a preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
  • Repeat process with remaining quesadillas.
  • Once all batches are done, cut each tortilla in half so you have 12 pieces in total. Serve as is or with your favourite dipping sauces (salsa, sour cream and guacamole are all yummy). Enjoy!
    Note: Properly store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days. Reheat before serving.

Notes

  • If you like, you can warm your refried beans before assembling the quesadillas. It’s totally up to you!
  • Instead of leaving the corn chips whole, you can crumble them up a bit.

Refried Beans and Rice Skillet Recipe

  • 2 teaspoons Olive Oil
  • 2 Sausage Links, Diced
  • 1 cup Uncooked Long Grain White Rice
  • 2 cloves Garlic, Crushed
  • 1 teaspoon Ground Cumin
  • 15 ounces Canned Diced Tomatoes, Undrained
  • 15 ounces Canned Corn, Drained
  • 2 cups Water
  • 15 ounces Refried Beans
  • 1/2 cup Salsa, Green or red
  • Kosher Salt, To taste
  • Hot Sauce, To taste
  • Shredded Mexican Cheese, Optional
  • Chopped Cilantro, Optional

Directions

  1. Heat oil in a 12-inch skillet over medium-high heat. Add sausage and rice. Sauté, stirring constantly, for 3-4 minutes until rice is opaque and sausage has started to brown.
  2. Stir in garlic and cumin, and cook a minute longer until fragrant.
  3. Stir in tomatoes, corn, and water. Bring to a low boil, cover, and reduce heat to medium. Simmer 15 minutes.
  4. Stir in refried beans and salsa. Replace lid, and simmer for 5 minutes longer or until rice is tender.
  5. Season to taste with salt and hot sauce. Serve topped with shredded cheese and cilantro if desired.

EASY ROSEMARY GARLIC Refried BEAN SOUP

NGREDIENTS

  • 2 Tbsp olive oil ($0.32)
  • 4 cloves garlic ($0.32)
  • 3 15oz. cans cannellini beans ($1.47)
  • 2 cups vegetable (or chicken) broth ($0.26)
  • 1/2 tsp dried rosemary ($0.05)
  • 1/4 tsp dried thyme ($0.02)
  • 1 pinch crushed red pepper ($0.02)
  • freshly cracked black pepper to taste ($0.03)

INSTRUCTIONS 

  • Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
  • Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
  • Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
  • Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
  • Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

NUTRITION

Serving: 1.25CupsCalories: 380.03kcalCarbohydrates: 61.91gProtein: 14.28gFat: 8.2gSodium: 1417.45mgFiber: 17.05g


Beans, Rice & Cheese Burritos


  • 6 flour tortillas
  • 16 oz refried bean, 1 can
  • 1 cup spanish rice, cooked
  • 1 cup shredded mexican cheese blend

  • Preparation

    1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
    2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
    3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.

    4. Veggie Black Bean Enchiladas

      • 2 cups homemade enchilada sauce
      • 2 tablespoons olive oil
      • 1 cup chopped red onion (about 1 small red onion)
      • 1 red bell pepper, chopped
      • 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
      • 1 teaspoon Frontier Co-op Ground Cumin
      • ¼ teaspoon Frontier Co-op Ground Cinnamon
      • 5 to 6 ounces baby spinach (about 5 cups, packed)
      • 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
      • 1 cup shredded Monterey Jack cheese, divided
      • ½ teaspoon salt, to taste
      • Freshly ground black pepper, to taste
      • 8 whole wheat tortillas (about 8” in diameter)
      • Handful of chopped cilantro, for garnishing

    5. INSTRUCTIONS

      1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
      2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don’t have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
      3. Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
      4. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
      5. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
      6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
      7. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
      8. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.









Huevos Rancheros Recipe

  • Huevos Rancheros Recipe

Comments

Post a Comment

Popular posts from this blog

Easy 5 Bean Chili

  5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
Read more

Panera-Style Bread Bowls // Restless Chipotle

  Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
Read more