Snack · Mexican · 10 min
Frijoles Refritos con Queso Fresco y Cilantro
- Calories
- 362
- Protein
- 21g
- Carbs
- 36g
- Fat
- 15g
Ingredients
- 0.3334 cup pinto beans
- 0.6 tsp vegetable oil
- 0.25 cup Mexican-style tomato sauce
- 3.5701 tbsp queso fresco cheese
- 0.25 cup fresh cilantro
Method
- 01Soak 90 g of dry pinto beans overnight in water. Drain, transfer to a pot with fresh water, and simmer for 60 to 90 minutes until fully tender. Drain, reserving 1/4 cup of cooking liquid, yielding approximately 172 g of cooked beans.
- 02Heat the vegetable oil in a skillet over medium heat. Add the Mexican-style tomato sauce and allow it to simmer for 1 minute until fragrant.
- 03Add the cooked pinto beans to the skillet. Using a potato masher, mash the beans into the sauce, adding a splash of the reserved cooking liquid as needed until smooth and creamy.
- 04Cook while stirring continuously for 5 minutes until the beans are thick and hot.
- 05Transfer the refried beans to a serving bowl. Top generously with crumbled queso fresco and chopped fresh cilantro. Serve warm.
Cook it with the whole plan around it
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