There are as many versions of refried beans as there are cooks. My recipe might not be the most traditional, but I've perfected it over the years to suit my tastes. As my regular readers will expect, it is an accordingly fiery variation. Simply cut down on the peppers and spices if you can't take the heat. If you are hooked on heat like me, increase the number of hot peppers and amount of cayenne.
These refried beans make a perfect filling for a tortilla wrap. Add some shredded lettuce, grated cheese, sour cream and a bit of hot sauce for a satisfying lunch or dinner.
|Lisa's Classic Refried Beans|
|Recipe by Lisa Turner|
Published on June 23, 2007
One of my oldest and tried-and-true recipes — Mexican refried beans packed with spice and flavor