Mexican Re Fried Beans with Tortillas


  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 (14oz) can of kidney beans, drained
  • 1 (14oz) can of pinto beans, drained
  • 2 tbs fresh cilantro, chopped
  • 2/3 cup chicken stock
  • 8 flour tortillas
  • 1/4 cup pepper jack cheese, grated
  • kosher salt and fresh cracked black pepper to taste
  • 4 scallions, chopped
  • 1 red onion, chopped
  • 1 Jalapeno, seeded and chopped
  • 1 tsp garlic powder
  • 1 tbs wine vinegar
  • 1 tsp superfine sugar
  • 1 tomato chopped
  • Heat the oil in a large skillet. Add the chopped onion and saute for 3-5 minutes.
  • Add the garlic and chilie and cook for 1 minute.
  • put all the beans into a bowl and mash with a potato masher or place in a food processor and process until smooth.
  • Add the beans to the skilled with the onions and garlic and cilantro.
  • Stir in the chicken stock and cook the beans and reduce the mixture for 5-8 minutes, stirring occasionally.
  • Place the tortillas on a cookie sheet and heat through in a warm oven for 1-2 minutes.
  • To make the relish, put all of the ingredients into a bowl and mix together well.
  • Spoon the beans into serving dishes and tow with the cheese.
  • Season well.
  • Roll the warm tortillas and serve with the relish and beans.

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