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Entries tagged with 'refried beans'

Country Boys' Chorizo Huaraches from 'New York à la Cart'

Serious Eats Kate Williams Post a comment

Huaraches are my new favorite Mexican street food. But what's a huarache you ask? Picture a slightly thick, massively oversized homemade tortilla. Then picture this tortilla stuffed with refried beans. Then add more beans, spicy chorizo, cheese, lettuce, salsa, and tomatoes on top. Make it hot. Make it crisp. Make it over-the-top. And, thanks to Alexandra Penfold and Siobhan Wallace's new book, New York à la Cart, you can make this version, from Red Hook's popular Country Boys truck, in your own kitchen. More

Tostadas with Kale, Refried Beans, and Cheese

Serious Eats Nick Kindelsperger 1 comment

Creamy, well-seasoned beans pairs well with the earthy, tender kale on this fried tortilla. More

Toast With Refried Beans and Avocado (Vegan)

Serious Eats J. Kenji López-Alt 1 comment

Tasty, filling, but not overly heavy, this is ideal breakfast fare for those who want something beside the bacon and eggs. More

Spicy Vegan Refried Beans

Serious Eats J. Kenji López-Alt 10 comments

A basic refried bean recipe flavored with onion, garlic, jalapeño, and chipotle. 100% vegan. More

Vegan Sopes with Refried Beans and Salsa Verde

Serious Eats J. Kenji López-Alt 2 comments

Crispy home-made sope shells stuffed with refried beans drizzled with salsa verde and crunchy pepitas. A satisfying, completely vegan meal. More

Frijoles Molidos (Refried Beans)

Serious Eats María del Mar Sacasa 6 comments

Deeply flavored and rich, these refried beans are cooked slowly and with care. The results are a big step up from those bland restaurant versions. More

Enfrijoladas (Corn Tortillas in Black Bean Sauce)

Serious Eats María del Mar Sacasa Post a comment

This Mexican classic features corn tortillas smothered in a velvety bean sauce, topped with crumbled cheese and onions. More

Cook the Book: Sonoran Hot Dogs

Serious Eats Caroline Russock 7 comments

Living in San Diego I had my first encounter with the Sonoran hot dog. Every weekend a vendor would set up his cart across the street from our go-to bar an hour or two before last call. From midnight until well after 2 a.m. he'd grill up bacon-wrapped dogs and finish them with pickled jalapeños and your choice of red or green salsa. Moving to New York has left a hole in my heart when it comes to this specific breed of dogs. To satisfy my craving I tried Robb Walsh's version from The Tex-Mex Grill and Backyard Barbacoa Cookbook. More

Pressure Cooker Refried Beans

Serious Eats MichaelNatkin 5 comments

Learn more about this recipe here.... More

Dinner Tonight: Crusty Torta with Black Beans and Chorizo

Serious Eats Nick Kindelsperger 2 comments

What I love about Mexican tortas are all the textures. You get slightly crusty bread, smooth and creamy refried beans, hot and spicy meat, and then a layer of fresh vegetables to balance it all out. I usually don't make... More

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