Frijoles Refritos con Queso Fresco y Cilantro

Soak the pinto beans overnight. Drain and simmer in fresh water until tender, about 60-90 minutes.

Once tender, drain the beans, reserving a bit of the cooking liquid.

Heat a heavy-bottomed skillet over medium heat. Add the Mexican-style tomato sauce with peppers, garlic, and spices, allowing it to bubble and bloom for 1 minute until fragrant.

Add the cooked pinto beans to the skillet. Using a potato masher or the back of a wooden spoon, mash the beans directly into the sauce. Add a splash of the reserved bean liquid to reach a creamy, smooth consistency.

Stir until the beans are thick and fragrant, about 5 minutes.

Transfer the refried beans to a small bowl. Top generously with crumbled queso fresco and freshly chopped cilantro. Serve warm as a hearty, protein-rich snack.