Mexican Lasagna, aka Enchiladas 🌄 💤 ⏰ |
Mexican Refried Beans 💤 ⏳ |
Mexican Salad 💤 ⏳ |
Mexican Seafood Cocktail 💤 ⏳ |
Mexican Seasoning 🌄 💤 ⏰ |
Mexican Seasoning Mix 💤 ⏳ |
Mexican Tomato And Green Chili Sauce 💤 ⏳ |
Microwave Caramel 💤 ⏳ |
Start by heating 2 tablespoons of lard or bacon grease or vegetable oil in a large skillet over medium heat.
Sauté 1 diced onion until translucent, about 5 minutes, then add 2 minced garlic cloves and cook for another minute.
Stir in 4 cups of cooked pinto beans along with 1 cup of cooking liquid or water.
Mash the beans to your desired texture, using a potato masher or the back of a spoon.
Season with 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and salt to taste.
Cook, stirring occasionally, for 10-15 minutes until thickened.
Add more liquid if needed to keep the beans creamy.