Refried Pinto Beans
Confetti Rice
Austin Crispy Steak Tacos with Salsa Verde
How To Make Salsa Verde By Rachael
Roasted Rapini and Sliced Steak with Lemony Salsa Verde
How To Make Steak Quesadillas By Rachael
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Chicken Suiza Soft Tacos or Fajitas
Cinco de Mayo Feast: Surf and Turf Mexican Soft Tacos
How To Make Ranch Chicken Tortilla Casserole By Rachael
Fried Fish Tacos Deluxe
Rachael's refried beans recipe made with pinto beans is so quick + easy, there's no excuse not to serve it with every Mexican meal you make. Try them alongside Rachael's Steak Fajitas or Cali Club Quesadillas.
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- Two 15-ounce cans pinto beans, drained
- One 4-ounce can diced green chilies
- Salt and ground black pepper
Yield
Serves: 4
Preparation
Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add 1 can of the beans and the chilies to the pan and cook, mashing them up with the back of a spoon. When one can has been smashed up, add the remaining can of beans and continue cooking to heat through. Season with salt and pepper and serve.
