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    You are in: Home / Recipes / Refried Beans the easy (but tasty) Way Recipe
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    Refried Beans the easy (but tasty) Way

    Average Rating:

    4 Total Reviews

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    • on February 15, 2010

      I used pinto beans instead of black beans. As ms_bold did, I omitted the bean liquid and mixed up a tsp of chicken bouillon to 8 oz of water and added that to the pan for additional liquid. Instead of olive oil, I used an olive oil flavored cooking spray due to being on a fairly strict diet. I'm a garlic lover so added just a little more garlic than suggested. I topped it with some taco sauce and some craft shredded mexican style cheese blend and it tasted great! I'm going to use this recipe as a dip for tortilla chips and maybe some tacos and burritos. Yum!

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    • on July 01, 2007

      Great recipe! I ommited the cheese, and used a potato masher to smash the beans. Used Home Canned Dry Beans for the beans and used this recipe for Taco Pie

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    • on September 10, 2006

      I wanted to prepare Black Bean Quesadillas for snacking with some friends, but didn't have any refried black beans on hand. This recipe was a simple way to prepare a quick staple of tex-mex food. I did drain my beans before mashing and added chicken stock to the pan for the additional liquid. I omitted the cheese on top, as these were spread inside a quesadilla. Excellent results in my final product and no leftovers. Thanks for posting.

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    • on November 25, 2003

      These were very good beans! They didn't quite have the same consistency of refried beans, but they were tasty anyway. I think maybe I didn't mash them well enough. Thanks for a great recipe, Leeannr!

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    Nutritional Facts for Refried Beans the easy (but tasty) Way

    Serving Size: 1 (95 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 161.6
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 1.6 g
    Cholesterol 4.4 mg
    Sodium 68.3 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 7.0 g
    Sugars 0.2 g
    Protein 8.5 g

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