FAT FREE REFRIED BEANS INGREDIENTS RECIPES

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REFRIED BEAN AND CHEESE DIP - READY SET EAT



Refried Bean and Cheese Dip - Ready Set Eat image

A refried bean dip recipe with zesty tomatoes, melted Velveeta and fresh green onions. Velveeta® is a registered trademark of Kraft Foods, Inc. Ro*Tel®, Rosarita® and Ranch Style® are registered trademarks of ConAgra Foods RDM, Inc.

Provided by ReadySetEat

Total Time 15 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 6

1 can (16 oz each) Rosarita® Traditional Refried Beans
1 can (15 oz each) Ranch Style® Beans, undrained
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 pkg (8 oz each) Velveeta®, cut into 1/2-inch cubes
1/2 cup chopped green onions
Tortilla chips, optional

Steps:

  • Combine refried beans, undrained beans, undrained tomatoes, Velveeta and onions in medium saucepan. Heat over medium-low heat until Velveeta melts, stirring frequently.
  • Serve with tortilla chips, if desired.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 66 calories

REFRIED BEAN BURRITOS RECIPE - FOOD.COM



Refried Bean Burritos Recipe - Food.com image

These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5 serving(s)

Number Of Ingredients 17

1 (14 ounce) can refried beans (I use fat free)
1 teaspoon chili powder or 1 teaspoon ground dried chile
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 -5 dashes garlic powder
hot sauce
1 cup hot cooked rice (I usually omit) (optional)
8 ounces cheddar cheese or 8 ounces monterey jack pepper cheese, shredded or thinly sliced (I use low fat)
your favorite salsa
1 package flour tortilla (10-in. The recipe usually uses 5 tortillas the way I make it)
chopped tomato
shredded lettuce
sliced black olives
sliced scallion
sliced jalapeno
sour cream
guacamole

Steps:

  • Place beans in microwave safe dish.
  • Stir in next 5 ingredients.
  • Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
  • Alternatively, heat over low heat on stovetop until warmed through.
  • If mixture becomes too thick, add water.
  • Mix in rice, if using.
  • Meanwhile, heat the tortillas.
  • Use the method you like best.
  • I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
  • Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
  • You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
  • I like to skip this step.
  • That's it!
  • These refrigerate well for a few days.
  • I can't speak for the freezer.
  • I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
  • Since I usually reheat one or two at a time, I add sour cream after reheating.
  • No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.

Nutrition Facts : Calories 546.5, FatContent 23.2, SaturatedFatContent 11.7, CholesterolContent 47.7, SodiumContent 1233.2, CarbohydrateContent 60.7, FiberContent 7.2, SugarContent 2.4, ProteinContent 23.4

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