Spicy Refried Beans Recipe

4.5 2 2
Spicy Refried Beans Recipe
Spicy Refried Beans Recipe photo by Taste of Home
Publisher Photo

Spicy Refried Beans Recipe

Read Reviews
4.5 2 2
Publisher Photo
Need a quick appetizer? All you need is a can of refried beans, jalapeno pepper, seasonings and cheese. Serve with tortilla chips on the side for scooping. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 2 teaspoons vegetable oil
  • 1 can (16 ounces) refried beans
  • 2 tablespoons water
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup shredded Monterey Jack cheese

Directions

In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Refried Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p224

Nutritional Facts

1/4 cup: 95 calories, 4g fat (2g saturated fat), 11mg cholesterol, 212mg sodium, 10g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 2 teaspoons vegetable oil
  • 1 can (16 ounces) refried beans
  • 2 tablespoons water
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup shredded Monterey Jack cheese
  1. In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Refried Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p224

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Refried Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
veggiemama User ID: 4640590 219049
Reviewed Jan. 28, 2015

"This was pretty good!"

MY REVIEW
aowen User ID: 7434624 165559
Reviewed Oct. 8, 2013

"I made this for a work luncheon and everyone loved it. Although I tripled some of the items. Kept 1 sm onion, did 1 1/2 jalapeno, 3 cans beans and tripled the spices. On the hot pepper sauce all I had in the cabinet was habanero sauce so I used that. Again a big hit for spicing up a can."

Loading Image