Recipes — Dehydrated Refried Bean Mix

5 Simple Recipes You Can Make With Dehydrated Refried Beans

5 Simple Recipes You Can Make With Dehydrated Refried Beans

Dehydrated Refried Beans
Photo by Chitokan from Pexels

Dehydrated refried beans are quick to prepare and only need 5-10 minutes to cook.  You don’t need to soak overnight. Just simply rehydrate them, and they are ready to cook right from the pack. How cool is that? Furthermore, you can eat them as a snack straight from the pack. The process of dehydrating removes water from refried beans but preserves the nutritional value.

Here are 5 delicious recipes that you can try out with our dehydrated refried beans.

Easy Refried Beans1

Refried beans are so easy to make. This recipe is quick and gets ready in 25 minutes. They are healthy and perfect for everyone, including gluten intolerant people or vegan.


  • 3 cups of rehydrated refried beans
  • ½ cup of water
  • 3 cloves garlic, crushed
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup onion, chopped
  • ½ teaspoon cumin powder
  • 2 tablespoons cilantro, chopped
  • Juice of ½ lime


  1. Warm the olive oil in a medium saucepan. Add onions and salt and cook while occasionally stirring until they soften.
  2. Add the garlic, chili, and cumin powder. Cook as you stir for about 30 seconds. Add the beans and water, stir, cover, and cook for about 5 minutes.
  3. Lower the heat and continue to cook the beans. Stir every 3 minutes.
  4. Remove from the heat. Stir in cilantro and lime juice. Taste and add more lime juice or salt as per your preference. You can also add some water if the beans are too dry and combine. Cover the lid until you’re ready to serve.

Meat Free Quesadillas2

These meat-free quesadillas are easy and cheap to make. They only require 20 minutes to make.


  • 2 cups refried beans mix
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp cumin seeds
  • 8 flour tortillas
  • 1 tablespoon sunflower oil
  • 1 cup fresh tomato salsa
  • 2 teaspoon paprika
  • Sour cream
  • A handful of coriander
  • ½ cup cheddar cheese, coarsely grated


  1. Heat the oil in a frying pan. Toss in the onion and garlic and cook for about 2 minutes.
  2. Add cumin seeds and cook for another minute.
  3. Add the rehydrated beans, paprika, and water and cook.
  4. Mash the beans with a potato masher to make a rough puree and season.
  5. Spread the beans on four of the tortillas. Sprinkle some cheese and coriander on them. Spread some salsa on each then top with the remaining 4 tortillas. Wipe out pan with paper towel
  6. Heat the cleaned frying pan once again. Cook each of the 4 quesadillas for 1-2 minutes on each side until they are crisp and golden and the cheese has melted.
  7. Cut the tortillas into wedges. Add some extra salsa and use sour cream for dipping.

Baked Refried Beans3

Use precooked dehydrated refried beans to reduce the preparation time. You don’t want to soak your beans for 24 hours to cook them. This works perfectly for those spontaneous side dishes preparation.


  • 2 cups rehydrated refried beans
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon canola/olive oil
  • 1 teaspoon hot sauce
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • Cilantro or diced tomatoes for garnishing
  • ½ cup shredded cheese


  1. Preheat your oven to 350 degrees. Prepare your 8x8 or 9x9 baking dish with oil
  2. Add oil to a frying pan and heat over medium heat. Toss in onions and garlic and sauté them till soft for about 4 minutes.
  3. Add the rehydrated beans to a mixing bowl. Add garlic powder, chili powder, cumin, salt, and onion powder and stir. Toss in the sautéed onions and garlic. You can add hot sauce or taco sauce if you wish.
  4. Pour the mixture to the baking dish. Sprinkle shredded cheese on top. Cover the dish with a foil.
  5. Bake for 10 minutes. Remove the foil, and then place it back to the oven for another 5 minutes.
  6. Garnish with diced tomatoes or a few cilantro leaves. Enjoy

Tostada cups4

This recipe with dehydrated refried beans is easy to make. It takes about 20 minutes.


  • 10 warm corn tortillas
  • 2 cups shredded chicken
  • 2 cups refried beans
  • 1 cup shredded cheese
  • 1 cup of salsa


  • Lettuce/ Sliced olives /sliced onions
  • Chopped cilantro
  • Low-fat sour cream/ additional salsa


  1. Preheat the oven to 350 degrees.
  2. Press each tortilla into 10 muffin cups coated with cooking spray. Spray some cooking spray on the tortillas
  3. Bake for about 5 minutes, until lightly browned. Mix the chicken with salsa. Add a layer of beans, the chicken mixture, and cheese on each cup.
  4. Bake for about 10 minutes. Serve with your favorite toppings with additional salsa or sour cream.

Burrito casserole5

This recipe is easy to make. It’s delicious and filling.


  • 2 cups refried beans
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 2 medium onions, chopped
  • 8 ounces crescent rolls
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • Toppings: lettuce tomatoes, ripe olives


  1. Preheat the oven to 375 degrees
  2. In a large pan, cook the beef over low heat till slightly brown. Add the refried beans and mix. Add onion and taco seasoning and stir.
  3. Unroll the refrigerated crescent roll. Place it on a greased 13x9 baking dish and press it to the bottom.
  4. Spread the beef and beans mixture over the roll. Sprinkle cheese and bake till golden brown for about 30 minutes.
  5. Sprinkle your topping of choice. Enjoy

Try out these recipes with our dehydrated refried beans. They are gluten-free and non-GMO. Apart from being a great source of essential vitamins and minerals, they have a long shelf life with no added preservatives or additives.  They are a good solution during emergencies. You can stock up during this isolation period.

Grab your jar of dehydrated refried beans today from Mother Earth Products Today.



5 Yummy Back-to-School Recipes to Brighten Up Your Kiddo's Lunch Box

5 Yummy Back-to-School Recipes to Brighten Up Your Kiddo's Lunch Box

Back-to-School RecipesSo, September is right around the corner, and you know what that means. It's almost time to send your kiddo(s) back to school. But, brand new gear excitement aside, back-to-school season is also a time for hectic mornings with zero time to prep something decent for his/her lunch box. If you want to avoid such scenarios, stepping up your meal prep game is your only choice, and these five easy back-to-school recipes are just the thing to get you started.
PS: The healthy ingredients in there are just a bonus.

1. Cheese Broccoli Egg Cups

By now, most moms know that cheese is a surefire way to transform just about any veggie based snack into a kid approved meal, and these lunch box friendly egg cups are no exception. Laced with broccoli and Cheddar cheese, these bites will secretly sneak a bunch of much needed nutrients into your munchkin's body while sparing you the lunchtime tantrums.
½ cup dehydrated broccoli
¼ cup Cheddar cheese, grated
2 small eggs, beaten
¼ cup milk
1 clove garlic, minced
A pinch of salt and pepper

  1. In a bowl, add the dehydrated broccoli along with one cup of warm water.
  2. Meanwhile, preheat the oven to 350o
  3. Once the broccoli is hydrated, remove it from the bowl, squeeze away any excess water, and add to a separate bowl along with the other ingredients and whisk together until they are evenly combined.
  4. Line a muffin tin with cupcake cases, and pour 1-2 tablespoons of the mixture in each case.
  5. Bake for about 15 minutes, or until the egg cups are cooked through.

2. Greek Style Pasta Salad

Another genius way to trick your little one into eating his/her veggies is to add pasta to the mix. From tomatoes to cucumber to green olives, this kid friendly take on the classic side salad will have them asking for seconds.
8 ounces of bow-tie pasta, cooked
½ cucumber, peeled and diced
4 tbsp dehydrated tomato flakes
5 green olives, pitted and cut in half
3 tbsp Feta cheese, crumbled
3 tbsp olive oil
1 tbsp vinegar
½ tsp dried oregano
A pinch of salt and pepper

  1. In a bowl, add the tomato flakes along with 1/3 cup of warm water and set aside for 15 minutes.
  2. Once the tomato flakes are hydrated, squeeze away the excess water, and transfer to a salad bowl.
  3. Toss the rest of the ingredients and mix well until they are evenly combined.
  4. Refrigerate for a couple of hours and serve chilled.

3. Banana Blueberry Oatmeal Cookies

Even though store bought cookies don't have a reputation for being healthy, this homemade version begs to differ. Containing a variety of nutrient rich ingredients, such as oats, fruits, and cinnamon, these chewy cookies will be your kiddo's new favorite back-to-school snack.
2/3 cup oats
½ cup freeze dried blueberries
¼ cup freeze dried banana slices
1/3 cup flour
1 tsp baking soda
1 ½ tsp coconut oil
½ tsp vanilla extract
1/3 cup maple syrup
¼ tsp cinnamon
A pinch of salt

  1. In a bowl add the freeze dried blueberries and banana slices along with 1 ½ cup of warm water and set aside.
  2. Once they are hydrated, remove them from the water, and mash the banana slices.
  3. Meanwhile, preheat the oven to 350oF and line a baking sheet with parchment paper.
  4. In a bowl, mix the oats, cinnamon, baking soda, and salt.
  5. In a separate bowl, add the banana puree, coconut oil, vanilla extract, maple syrup, and combine well.
  6. Then, stir in the flour mixture and the blueberries until you form dough.
  7. Using your impeccably clean, bare hands, form balls with the dough and arrange them on the baking sheet.
  8. Flatten them with the heel of your hand to the desired thickness and bake for about 8-10 minutes or until they are cooked through.

4. Bean Dip and Chips

Who said your kid's lunch box is only worthy of BLT sandwiches? This slightly fancy but super easy bean dip recipe proves once again that back-to-school recipes can be all types of yummy with minimal effort.
Pro tip: Pair this delicious dip with gluten free tortilla chips for a healthy midday treat.
1 cup dehydrated refried bean mix
½ cup passata
½ cup sour cream
¼ tsp chili powder
½ cup Cheddar cheese, grated
1/8 tsp cumin

  1. Add all the ingredients in a slow cooker along with 2 cups of water and cook for about 2-3 hours, stirring occasionally.

5. Salt and Vinegar Zucchini Balls

From loading the human body with vitamin C to providing you with a hefty dose of fiber and protein, zucchini is one of those foods that screams “healthy.” Unfortunately, given its mild taste, the nutrient-rich veggie often goes unnoticed. Bring zucchini back into the spotlight with this zesty lunch box recipe that'll convert your little one into a lifelong fan from that very first bite.
1 cup dehydrated zucchini
2 small eggs
1 cup breadcrumbs
1 garlic clove, minced
¼ cup Cheddar cheese, grated
1 tbsp fresh dill, finely chopped
2 tbsp white vinegar
1 tsp salt

  1. Add the dehydrated zucchini to a bowl along with 1 cup of warm water and set aside for 10-15 minutes.
  2. Meanwhile, preheat the oven to 350o
  3. Once hydrated, transfer the zucchini to another bowl and stir in the rest of the ingredients. Mix until you form a batter. If it's too moist, add more breadcrumbs.
  4. Using your hands, form several golf-sized balls and place them on a baking sheet lined with parchment paper.
  5. Bake for 15-20 minutes, or until the zucchini balls turn golden.
  6. Serve with yogurt based dips.

What's your go-to lunch box recipe for your little munchkin? Share your ideas and suggestions in the comments down below!
Mother Earth Products

4 Easy Meal Ideas That You Can Cook With Your Children in 2018

4 Easy Meal Ideas That You Can Cook With Your Children in 2018

Easy Meal Ideas That You Can Cook With Your Children in 2018After a week long absence from home due to work, you need to spend quality time with your children. There’s no better way to spend time and teach them valuable skills like cooking with them. Here are a few meal ideas that you can cook with your children over the weekend.

Salad in a jar1

Most parents complain that it is a hustle to get kids to eat salads. I bet you do agree with me. They may take a bite here and there, but a whole plate, never. You can make them eat by presenting it in a fun and exciting way. Allow them to be in control of the ingredients. Be sure that they'll be happy to indulge without your usual push.
You will need
  • Four different vegetables - Allow them to select what to put in the jar. The rule is that they should select not less than four. Try mixing up colors, for example, with our dehydrated/rehydrated carrots, cucumbers, peas, corn, and lettuce.
  • A fruit to sweeten up the salad, like our freeze dried strawberries, apples, mangoes, or blueberries
  • A mason jar
  • Show your children to cut up the veggies using a butter knife or scissors which are perfect for little hands. If you go with our veggies, all you have to do is rehydrate to keep it safe for your children.
  • Let them layer the chopped veggies on a large platter.
  • Ask them to take a little at a time as they layer the veggies on the jar, starting from the heaviest to the lightest. They should finish up with greens, in this case, lettuce. A nice arrangement would be to put carrot at the bottom, then peas, corn, avocado, strawberries and lettuce on top.
  • Refrigerate for eating later. Or if they want to eat immediately, they should shake the jar, and then pour into the plate.

Watermelon and berry cookie-shaped fruit salad2

 You will needMethod
  • Peel the watermelon and cut into flat pieces.
  • Let the kids cut the watermelon into various shapes using cookie cutters
  • Mix the blueberries, raspberries, or even Papayas with the melon. Serve immediately.

Banana, peanut butter spread with chocolate chips3

You will need
  • 2 whole wheat tortilla, about 8 inches each
  • 1 banana, thinly sliced/ you can also use our freeze dried banana slices
  • 4 tablespoons peanut butter
  • 2 tablespoon chocolate chips

  1. Let each kid spread peanut butter on their tortilla.
  2. Ask them to arrange the banana slices on half the tortilla.
  3. Let them sprinkle chocolate chips over the banana.
  4. Fold the tortilla so that the halves meet. Cook it in a skillet over low heat until it turns golden brown on both sides as crispy enough according to your preference.
  5. Let them cut up a tortilla into three using a pizza cutter from the folded edge to the center. This avoids the filling from squeezing out.

Taco pizza4

You will need
  • 2kg/ 4.4 lbs ground beef
  • Mixed spices for seasoning
  • 10-ounce refrigerated pizza dough
  • 16 oz Refried beans / our easily rehydratable refried beans are incredibly delicious, without all the extra additives and preservatives
  • 2 cups shredded Cheddar cheese
  • ½ cup chopped tomatoes/ use our rehydrated dried tomato flakes.
  • ¼ cup sliced black olives
  • 4 chopped onions / use our rehydrated chopped onions to reduce tears.

  1. Preheat the oven to 375 degrees F.
  2. Fry the ground beef over medium heat until brown. Drain the grease. Then, add the seasonings.
  3. Remove the pizza dough and let it stay at room temperature for five minutes before using. Place the pizza dough on unbuttered cookie sheets, pressing it at the bottom and all sides of the cookie sheet.
  4. Bake the pizza dough for 10 minutes until it's lightly golden. Then remove it.
  5. Heat the beans in the microwave for a minute. Spread the beans over the pizza crust while it’s still warm. Then, cover with the ground beef. Sprinkle cheese. Add the olives, onion and tomatoes.
  6. Bake for another 7 minutes or until the cheese has melted. Serve immediately
  7. The kids will enjoy chopping and spreading the ingredients and slicing the pizza.

Are you looking for ways to bond with your children? Cooking with them is a fantastic way to spend time with them and share a home cooked meal.
Please share other meal ideas that you have tried before in the comments!
Mother Earth Products