Today I want to show you something else to do with leftover cooked beans, like the ones pictured above. I originally wrote about cooking dried black beans in the post black beans. Like I’ve mentioned before, I love beans, and although canned are useful, it’s so easy and so much less expensive to cook your own from dried. So if you are scared to cook dried beans from scratch, check out that link.
Since I made that pot of beans, I’ve posted on a couple of different ways to use the cooked beans, and today is the final post. I’m making refried beans, although there’s no frying involved. By simply using the food processor, you can process cooked beans into the same texture as refried beans. Only a little liquid or broth is required.
So once again, no recipe is required, I’ll just show you what I do to make the refried beans, and turn them into black bean burritos.
1. Place the cooked beans in the jar of a food processor.
2. Process, using a little leftover bean broth if you have some, or water, just enough to mush up the beans.
3. For burritos using this refried bean mixture, simply place the amount you want on a tortilla. I’m using whole-wheat tortillas.
4. Continue doing this with the remaining tortillas and refried beans, placing them in a greased baking pan.
5. Pour on your home-made enchilada sauce or even salsa if you have that on hand. Just make sure the salsa isn’t watery. Then sprinkle with cheese. I used a white cheddar, but goat cheese, or Mexican cotija cheese are wonderful as well.
6. Bake in a preheated oven at 350 degrees until the sauce is bubbling and the cheese has browned slightly.
And that’s it! You can also fill these burritos with grilled veggies, steak, or chicken, but I typically leave these as is for our one vegetarian household member.
Besides, they’re really good and meaty on their own.
If you want to season the beans, I would add cumin, dried oregano, and coriander.
Also, when you have leftover refried black beans, there is a fabulous baked appetizer with the beans layered with feta cheese, and green onions, that is to die for!