Refried might sound like a double frying, but the prefix re- is really short for refritos in Spanish, meaning “well fried” not fried again. The English translation creates confusion for sure. Of course traditional refried beans are prepared/baked with lard or other oils referring to the fried part. I avoid added lard but admittedly opt for other fats that add plenty of flavor without breaking the calorie bank. Some refried bean dips use black or red beans, but pinto beans are typically used. The lowly pinto bean is the simplest of the simple, the most inexpensive, unassuming and common food on the planet. Transform it into something amazing. I re-dare you to find a store-bought re-fried bean dip as yummy as this re-cipe.
After tasting this doctored up version, you’ll have to confess that opening a can of refried beans just won’t cut it anymore, not when you can whip these up in a little over five measly minutes. Seriously, start by blending a can of pinto beans with fresh garlic and water. Then heat them up on the stove (both with temperature and spice) with added cumin, chili powder, red pepper flakes and a little sea salt. I stir in a little Mexican cheese blend, light sour cream and reduced-fat cream cheese for extra flavor and texture. Melt a little more cheese on top and BOOM, the beans are ready. Use as a dip with chips and veggies for your next fiesta party. Or spread them inside a burrito (think Spicy Grilled Chicken and Bean Burritos) or inside an enchilada (think Spicy White and Black Bean Enchiladas) for an extra layer of texture and flavor. You might even just want to pull a spoon out of the drawer and eat them right out of the saucepan and not wait for a reason to share. They are that yummy.
Think nutrition too! Every serving is at least 7 grams protein and 5 grams fiber. That’s a lot of bang for your buck . . . if you know what I mean.
One Year Ago: Roasted Sweet Potato, Tofu and Quinoa Wrap
- Refried Pinto Bean Dip
- 1 (30-ounce) can pinto beans, drained and rinsed
- 2 cloves garlic, minced or pressed
- 1/2 cup water
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup light sour cream
- 1/2 cup reduced-fat cream cheese
- 1 cup Mexican cheese blend, divided
- Combine beans, garlic and water in container of a food processor fitted with a metal blade. Cover and pulse until nearly mashed. Transfer beans to a medium saucepan and place over medium heat. Add cumin, chili powder, red pepper flakes, salt and pepper. Stir until heated through. Add sour cream, cream cheese and 1/2 cup of the cheese. Stir until well blended and heated through. Adjust seasonings with salt and pepper.
- Transfer to a microwave-safe serving bowl. Sprinkle remaining cheese on top and microwave on HIGH for 30 to 40 seconds or until cheese is melted.
- Serve with chips or veggies.
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