Recipe by Emma Maher
"Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream."
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1 (15 ounce) can
pinto beans, drained
chili powder to taste
these ended up being a little too bland for my taste, but with a LOT of chili powder and some salt, they were very good.
I found that this recipe is geared toward tomato-lovers. For those who want a less tomatoey refried beans recipe, my suggestion would be to cut back on the amount of tomato paste used. Otherwise, it was quick and easy.
I agree that less tomato paste and broth should be used. I plan to try this recipe again, but reduce each of those ingredients by about half.
Delicious! I had a 'mexican night' for my family and friends and made these along with enchiladas, guacamole, salsa, tortilla chips, etc. They were a huge hit and a great healthy alternative to the canned kind. I followed the recipe exactly and loved it, although i did find it needed to be cooked a little longer - closer to about 20-25 mins to make sure the liquid cooked out enough to reach the desired consistantly.
I agree that you don't need nearly as much tomato paste nor broth. The flavor wasn't too bad, but I think I'll just stick to the canned stuff.
Too runny. . .but, you might be able to add sour cream and make a good bean dip. Thanks, Nannie
My husband made this to go into a burrito. It was more like a bean soup than refried beans. Good flavor after adding salt.
a great foundation recipe that you can adapt to your mood. My only critique is you most definitely need salt and pepper. I followed the proportions in the recipe. Once I added salt it did not taste overly tomato-y
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Refried Beans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 28
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