Best Refried Beans With Cheese Recipes

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SPICY CHEESY REFRIED BEANS



Spicy Cheesy Refried Beans image

These refried beans are spiced up with garlic, onions, and cream cheese. I serve this as a side dish when we have tacos.

Provided by Challengergurl

Categories     Side Dish     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 6

1 tablespoon butter
¼ cup chopped onion
1 tablespoon chopped garlic
1 (16 ounce) can spicy fat-free refried beans
1 (4 ounce) package cream cheese
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
  • Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 12.8 g, Cholesterol 45.6 mg, Fat 14.7 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 9.3 g, Sodium 541.1 mg, Sugar 1 g

ULTIMATE REFRIED BEANS WITH CHEESE



Ultimate Refried Beans with Cheese image

Traditionally made with pinto beans, my version of the ultimate refried beans uses a combination of black beans and light red kidney for a more robust flavor.

Provided by Brian Genest

Categories     Side Dish

Time 15h55m

Yield 10

Number Of Ingredients 10

¼ pound dry black beans
¼ pound dry red kidney beans
1 cup milk
3 tablespoons lard
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon ground ancho chile pepper
½ tablespoon ground cumin
1 pinch cayenne pepper
1 cup shredded Oaxaca cheese

Steps:

  • Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
  • Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
  • Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
  • Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
  • Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
  • Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.

Nutrition Facts : Calories 173 calories, Carbohydrate 17.3 g, Cholesterol 17.5 mg, Fat 7.9 g, Fiber 3.8 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 784.9 mg, Sugar 2 g

REFRIED BEAN AND CHEESE ENCHILADAS



Refried Bean and Cheese Enchiladas image

Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.

Provided by hunni662

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 6

cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12 small corn tortillas
2 (10 ounce) cans red enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
  • Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
  • Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
  • Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g

REFRIED BEANS WITH CHEESE



Refried Beans With Cheese image

Make and share this Refried Beans With Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 17m

Yield 6 serving(s)

Number Of Ingredients 5

1 tablespoon vegetable oil
3 serrano chilies, cut into very thin rounds (with seeds)
2 cups refried beans (homemade or canned, well seasoned)
1 cup coarsely shredded monterey jack cheese
corn tortilla chips

Steps:

  • In a medium nonstick skillet, heat the oil and saute the serrano chili rounds about 20 seconds.
  • Add the refried beans and stir with a wooden spoon until the beans are hot and form a paste.
  • Add the cheese and stir slowly until just melted, but still visible as swirls of cheese.
  • Turn out onto a round serving plate and form into a fat pancake.
  • Serve at once with tortilla chips for dipping.

Nutrition Facts : Calories 163.5, Fat 8.9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 457.5, Carbohydrate 12.4, Fiber 4.2, Sugar 0.6, Protein 9

CHEESY REFRIED BEAN CASSEROLE



Cheesy Refried Bean Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

Butter, for greasing and frying
2 red bell peppers, chopped
1 medium onion, chopped
1 cup tequila
2 teaspoons chili powder
4 cloves garlic, chopped
2 jalapenos, chopped
Kosher salt and freshly ground black pepper
Three 16-ounce cans refried beans
2 cups grated Cheddar
2 cups grated pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
  • Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
  • Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.

REFRIED BEAN AND CHEESE CHIMICHANGAS



Refried Bean and Cheese Chimichangas image

These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.

Provided by threeovens

Categories     Mexican

Time 30m

Yield 12 chimichangas, 6 serving(s)

Number Of Ingredients 11

4 tablespoons vegetable oil, divided
1/4 cup white onion, chopped
1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste)
1 garlic clove, minced
2 cups refried beans (canned or homemade)
1/4 cup water
2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded
12 flour tortillas, medium size (sometimes labeled for fajitas)
pico de gallo
sour cream
shredded cheese

Steps:

  • Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
  • Add chile and garlic; stir about 1 minute.
  • Add refried beans and water; stir and chop to fully combine, then turn off heat.
  • Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
  • Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
  • Fold in the sides, then continue rolling; flatten slightly with your hand.
  • Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
  • Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.

REFRIED BEAN AND CHEESE DIP



Refried Bean and Cheese Dip image

A refried bean dip recipe with zesty tomatoes, melted VELVEETA and fresh green onions.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 15m

Yield 24 servings (1/4 cup each)

Number Of Ingredients 6

1 can (16 oz. each) refried beans
1 can (15 oz. each) Ranch Style® Beans
1 can (10 oz. each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 pkg. (8 oz. each) VELVEETA, cut into cubes
1/2 cup chopped green onions
tortilla chips, optional

Steps:

  • Combine refried beans, undrained beans, undrained tomatoes, Velveeta and onions in medium saucepan. Heat over medium-low heat until Velveeta melts, stirring frequently.
  • Serve with tortilla chips, if desired.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 1 g, Protein 3 g

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