You will be amazed at how easy it is to make a can of refried beans taste great, just like in a Mexican restaurant!
Maybe you stocked up on cans of refried beans at the beginning of the Pandemic and still have a few cans tucked into the back of your pantry. Not to worry, this recipe is so easy and tasty that you go through those beans in a jiffy.
- Can of Refried Beans: depending on your preference a vegetarian, classic, or fat-free works. I don’t use the spicy variety because I want to control the flavor and the spiciness of the recipe.
- Sour Cream: fat-free or regular, both work great.
- Garlic Chili Sauce: increase or decrease according to the desired spiciness. You can also substitute a few shales of Tabasco.
- Cheese: you can use a traditional Mexican cheese blend or my favorite, Gruyere.
- In a small saucepan, melt the butter and add the beans, and sour cream.
- Heat over low-medium heat, for about 5 minutes or until smooth and thoroughly heated. Stir to keep from scorching the beans. If cooking on an electric stove; use the setting about 3 or 4.
- Stir in the garlic chili sauce and continue cooking and stirring until well blended and smooth, about 1-2 minutes.
- When ready to serve top with shredded cheese and microwave for a few seconds to melt the cheese.
If you only want a small amount then cut the recipe in half.
How to store unused refried beans?
Covered and stored in the refrigerator, these refried beans will stay fresh for up to 3 days.
How do you reheat the refried beans?
Place the refried beans in small saucepan and add a little water. Heat on low, stir often until warmed. You can also use the microwave to heat up a small amount of refried beans.