Skillet Refried Beans With Avocado and Radish
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(15-ounce) cans vegetarian refried beans (pinto or black bean)
- ½ to 1teaspoon ground cayenne, to taste
- 1heaping cup finely shredded Oaxacan-style cheese, Monterey Jack, Cheddar or a blend (6 ounces)
- Flour or corn tortillas, for serving
- 1firm ripe avocado, sliced
- 3small or 1 large radish, thinly sliced
- 3scallions, thinly sliced on the bias
- 1cup sliced snap peas or shredded romaine lettuce
- ¼cup grated Cotija, queso fresco or other crumbly Mexican cheese, or ricotta salata
- ¼bunch cilantro leaves and tender stems
- Lime wedges, for serving
Nutritional analysis per serving (6 servings)
319 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 17 grams protein; 824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat an 8-inch skillet over medium-high. Combine the beans, ½ cup water and ground cayenne in the skillet and whisk until smooth. Reduce heat to low and cook until warmed through and just starting to bubble. Sprinkle the Oaxacan-style cheese on top and warm until melted, about 3 minutes.
- Step 2
Meanwhile, heat the tortillas one-by-one over an open flame (or in a hot skillet, if you don’t have a gas stove). Wrap them tightly in a clean kitchen towel, stacking and rewrapping as you go to keep them warm as you heat each one.
- Step 3
Remove the beans from the heat and garnish with the avocado, radish, scallions and snap peas in even layers. Sprinkle with grated Cotija and cilantro. Serve with warm tortillas and lime wedges for squeezing over the tacos.
Private Notes
Comments
Soak and cook beans, adding some aromatics to the cooking beans: whole onion cut in half, smashed garlic, pasilla pepper lg. dice, jalapeno (seeded and dice), bunch cilantro tied with twine. When cool, add salt to taste take out onion and cilantro, drain most of water. I use immersion blender to mash. That's it.
That’s true but the best way to heat up tortillas is over an open flame. It gives it a charred flavor that compliments the sweetness from the corn tortilla. When you microwave them, they can get too humid and mushy and you won’t get a nice crunch which would help this dish. A comal is another way to heat up several tortillas at once.
The beans + cheese + onion + flour tortilla made it taste like Taco Bell's bean & cheese burrito. We loved it, but it was a little weird that we made fast food at home.
Made my own refried beans with black beans, then followed the rest of the recipe. Combo of radishes and avocado gave crunch and creaminess. A keeper!
This was so delicious with the Frijoles de Fiesta as the refried beans! Certainly added time (even with canned beans) but it was so worth it!
This is a glorified deconstructed burrito at best. I made the refried beans myself and that was not enough to help it. Just wrap everything in your tortilla and call it a day. What a waste of energy.
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