+SF
While I also love more traditional and slightly milder refried beans, these more tomato-y refried beans are perfect in Crispy Corn and Bean Burritos. —CS
SERVES 3 TO 4
1 tbsp (15 ml) olive oil
¼ medium red onion, diced
1¼ cups (295 ml) Morisqueta Sauce
1½ cups (256 g) cooked pinto beans
Salt, to taste
Heat the oil in a large skillet. Add the onion and cook over medium-high heat until browned, about 8 minutes. Stir occasionally. Lower the heat and add the sauce (careful because it might spatter), stirring to combine. Add the beans. Simmer for 10 minutes, and then mash the beans. Simmer for another 5 minutes, or until thickened and not too juicy. Salt your beans as needed and serve anywhere refried beans are called for, or as a burrito filling in recipes like Crispy Corn and Bean Burritos.