Mark published on February 28, 2008
Frijoles Refritos con Queso
Total time: 15 minutes
Yields: 1 1/2 cups
Author: NY Times
Source: https://www.nytimes.com/1982/04/21/garden/recipes-based-on-the-versatile-burritos-flour-tortillas.html
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Ingredients
- 2 cups cooked pinto beans, with their liquid
- 2 tablespoons corn, peanut or vegetable oil
- 1 cup finely chopped onion
- 0.75 cup grated Muenster cheese
Instructions
It is best if beans are cooked day in advance.
Heat oil in skillet and add onion. Cook, stirring, until wilted.
Add beans and their liquid and cook, partly mashing beans down, about five minutes. When ready, beans should be fairly dry but moist enough to spread evenly.
Stir in cheese and use immediately.
It is best if beans are cooked day in advance.
Heat oil in skillet and add onion. Cook, stirring, until wilted.
Add beans and their liquid and cook, partly mashing beans down, about five minutes. When ready, beans should be fairly dry but moist enough to spread evenly.
Stir in cheese and use immediately.
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