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Categories:Viewed: 0 - Published at: 3 years ago
Ingredients
- 3 cups cooked pinto beans (Frijoles De La Olla, recipe follows)
- 2 tablespoons olive or canola oil
- 1 garlic clove, minced
- 1/2 cup chopped onion
- 4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise
- 1 1/2 cups shredded white cheese *see Cook's Note
- Serving suggestion: Pico de Gallo salsa
Method
- Preheat a broiler.
- Drain the beans in a colander set over a bowl.
- Save the bean liquid.
- Heat the oil in a heavy skillet over medium heat.
- Add the garlic and onion and saute until the onion is soft, about 5 minutes.
- Add the drained beans.
- Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
- Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes.
- Spread each half of the rolls with about 1/2 cup of the refried beans.
- Top with shredded cheese.
- Return to the oven and broil until the cheese is melted and starting to bubble.
- Transfer the rolls to a serving tray and serve.
