I love Mexican food, especially chicken chimichangas with refried beans! Plus the chips, cheese, salsa and guacamole, lol. One year while we were on vacation in Virginia Beach we found a local Mexican restaurant that made the best food I have ever tasted. I’m disappointed that we only get to eat there once a year so during the rest of the time I have to make my own versions. Now I’ll admit, I have come close to their food, but never get it exactly right. I did however, hit the mark while making these refried beans. I know they come from a can, but to me, these taste more like the restaurant style during trial and error. This recipe is quite simple and you only need three ingredients. I have made these ahead of time and put them in a little slow cooker until dinnertime or you could make these, allow to cool and then freeze in a container. Then when you decided it was Mexican night all you’d have to do is thaw, heat and enjoy!
- 1 (16 ounce) can of refried beans
- 2 Tbsp. butter
- 1/3 C sour cream
- onions to garnish
- Place the beans and butter into a pan and heat on medium; make sure the butter has mixed in.
- Stir in the sour cream until completely combined.
- Pour into a serving bowl and garnish with onion.