5 Simple Recipes You Can Make With Dehydrated Refried Beans

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.

1. Easy Refried Beans¹

Simple • Savory • Versatile
Serves: 4–6 | Prep Time: 10 min | Cook Time: 15 min

A quick and flavorful take on a classic side, made with rehydrated refried beans. Finished with lime and fresh cilantro, this dish is perfect as a filling, dip, or accompaniment.

Ingredients

• 1 cup refried bean mix, rehydrated (yields ~3 cups)

• ½ cup water, plus more as needed

• 1 Tbsp olive oil

• ½ cup onion, finely chopped

• 3 cloves garlic, minced

• ½ tsp chili powder

• ½ tsp ground cumin

• ½ tsp salt

• 2 Tbsp cilantro, chopped

• Juice of ½ lime

Instructions

1. Rehydrate the beans:
   Combine 1 cup refried bean mix with 2 cups hot water. Stir and cover. Let sit for 10–15 minutes until fully softened. Set aside.

2. Sauté aromatics:
   In a medium saucepan, heat olive oil over medium heat. Add chopped onions and salt. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.

3. Bloom the spices:
   Add garlic, chili powder, and cumin. Stir constantly for 30 seconds until aromatic—avoid browning the garlic.

4. Combine and cook:
   Stir in the rehydrated beans and ½ cup water. Cover and cook over low heat for 5 minutes, stirring once or twice.

5. Simmer and mash:
   Remove the lid and cook for another 5–7 minutes, stirring every few minutes. Gently mash the beans with the back of a spoon if smoother texture is desired. Add water in small amounts if the mixture becomes too thick.

6. Finish and serve:
   Stir in chopped cilantro and lime juice. Taste and adjust seasoning as needed. Keep covered until ready to serve.

Tips

• Add a small amount of butter or a splash of cream for a richer finish.

• For more heat, include a pinch of cayenne or diced jalapeño when sautéing onions.

• Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

2. Meat-Free Quesadillas²

Fast • Filling • Family-Friendly
Serves: 4 | Prep Time: 10 min | Cook Time: 10 min

Crispy, golden quesadillas packed with seasoned refried beans, melted cheese, fresh salsa, and herbs. A satisfying meatless option ideal for weeknights or entertaining.

Ingredients

• 1 cup refried bean mix, rehydrated (yields ~2 cups)

• 1 Tbsp oil (sunflower or olive)

• ¼ cup dried chopped onions, rehydrated

• 2 cloves garlic, chopped

• 1 tsp cumin seeds

• 2 tsp paprika

• 8 flour tortillas

• ½ cup cheddar cheese, coarsely grated

• 1 cup fresh tomato salsa, plus more for serving

• Sour cream, for dipping

• A handful of fresh coriander (cilantro), chopped

Instructions

1. Rehydrate beans and onions:
   In separate bowls, rehydrate 1 cup refried bean mix with 2 cups hot water, and ¼ cup dried onions with ¼ cup warm water. Cover both and let sit for 10–15 minutes. Drain onions if excess water remains.

2. Sauté aromatics:
   In a frying pan, heat 1 tablespoon oil over medium heat. Add the rehydrated onions and garlic. Cook for about 2 minutes until fragrant and soft.

3. Add spices and beans:
   Stir in cumin seeds and cook for 1 minute. Add paprika and the rehydrated beans, plus a splash of water if needed. Cook 3–4 minutes, stirring occasionally.

4. Mash and season:
   Roughly mash the beans in the pan with a potato masher. Season with salt to taste. Remove from heat.

5. Assemble quesadillas:
   Lay out 4 tortillas. Spread a generous layer of the warm bean mixture on each. Top with grated cheddar, chopped coriander, and a spoonful of salsa. Place remaining tortillas on top to form a sandwich.

6. Cook quesadillas:
   Wipe out the frying pan and return it to medium heat. One at a time, cook each quesadilla for 1–2 minutes per side, until golden and crisp, and the cheese is melted.

7. Serve:
   Slice into wedges. Serve hot with extra salsa and sour cream for dipping.

Tips

• Lightly brush the outside of tortillas with oil for extra crispness.

• Swap cheddar for Monterey Jack or a plant-based cheese.

• Add jalapeños or a splash of hot sauce to the bean mixture for spice.

3. Baked Refried Beans³

Simple • Savory • Oven-Baked Side
Serves: 4–6 | Prep Time: 10 min | Bake Time: 15 min

A no-soak, no-fuss baked bean side dish made quick with pre-rehydrated refried beans and dried pantry staples. Perfect for spontaneous meals or potlucks.

Ingredients

• 2 cups refried bean mix, rehydrated

• ¼ cup dried chopped onions, rehydrated

• 3 garlic cloves, chopped

• 1 tsp canola or olive oil

• 1 tsp hot sauce (or taco sauce, optional)

• ¼ tsp garlic powder

• ½ tsp chili powder

• ½ tsp ground cumin

• 1 tsp salt

• 1 tsp onion powder

• ½ cup shredded cheese

• Cilantro leaves or diced tomatoes, for garnish

Instructions

1. Preheat the oven:
   Preheat oven to 350°F. Lightly oil an 8x8 or 9x9-inch baking dish.

2. Rehydrate and sauté:
   Rehydrate ¼ cup dried onions in ¼ cup warm water; let sit for 10–15 minutes. In a frying pan, heat 1 teaspoon oil over medium heat. Add rehydrated onions and garlic. Sauté for 4 minutes until soft. Remove from heat.

3. Mix the beans:
   In a large mixing bowl, combine rehydrated refried beans with garlic powder, chili powder, cumin, salt, and onion powder. Stir in the sautéed onions and garlic. Add hot sauce or taco sauce if using.

4. Assemble the dish:
   Spoon the bean mixture evenly into the prepared baking dish. Sprinkle shredded cheese over the top. Cover with foil.

5. Bake:
   Bake for 10 minutes covered. Remove foil and bake an additional 5 minutes, or until cheese is melted and bubbly.

6. Garnish and serve:
   Top with chopped cilantro or diced tomatoes just before serving. Serve hot.

Tips

• For extra spice, use pepper jack cheese or add chopped jalapeños before baking.

• Easily scale up for larger gatherings using a 9x13-inch pan.

• Serve as a dip with chips or as a filling for burritos or tacos.

4. Tostada Cups⁴

Crispy • Customizable • Quick-Bake Bites
Serves: 5 (2 cups each) | Prep Time: 10 min | Bake Time: 15 min

Mini tostada cups made with warm tortillas and filled with layers of refried beans, salsa chicken, and melty cheese—finished with fresh toppings for a party-ready or family-friendly dish.

Ingredients

• 10 warm corn tortillas

• 2 cups shredded cooked chicken

• 2 cups refried bean mix, rehydrated

• 1 cup shredded cheese (cheddar or Mexican blend)

• 1 cup salsa

Toppings

• Shredded lettuce, sliced olives, or thinly sliced onions

• Chopped cilantro

• Low-fat sour cream or additional salsa

Instructions

1. Preheat the oven:
   Preheat oven to 350°F. Lightly coat a standard 12-cup muffin tin with cooking spray.

2. Form tortilla cups:
   Warm tortillas slightly if needed for flexibility. Press one tortilla into each of 10 muffin cups to form a “cup” shape. Spray lightly with cooking spray.

3. Par-bake the shells:
   Bake tortilla cups for 5 minutes, or until just lightly browned. Remove from oven but keep oven on.

4. Prepare the filling:
   In a bowl, combine shredded chicken with salsa. Set aside.

5. Fill the cups:
   Add a layer of rehydrated refried beans to each baked tortilla shell. Spoon the chicken and salsa mixture on top. Sprinkle with shredded cheese.

6. Final bake:
   Return to oven and bake for an additional 10 minutes, or until the cheese is melted and bubbling.

7. Garnish and serve:
   Top each tostada cup with any combination of lettuce, olives, onions, cilantro, sour cream, or extra salsa. Serve immediately.

Tips

• Use rotisserie chicken for speed, or substitute with black beans for a vegetarian version.

• For crispier cups, bake the tortilla shells an extra 2–3 minutes before filling.

• Add chopped jalapeños or hot sauce to the chicken mix for more heat.

5. Burrito Casserole⁵

Hearty • Cheesy • Crowd-Pleaser
Serves: 6–8 | Prep Time: 15 min | Bake Time: 30 min

A comforting casserole layered with crescent roll dough, seasoned beef and beans, and melted cheeses—perfect for feeding a hungry crowd with minimal effort.

Ingredients

• 2 cups refried bean mix, rehydrated

• 1 lb ground beef

• 1 envelope taco seasoning

• ¼ cup dried chopped onions, rehydrated

• 1 can (8 oz) refrigerated crescent rolls

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

Toppings

• Shredded lettuce

• Diced tomatoes

• Sliced ripe olives

Instructions

1. Preheat the oven:
   Preheat oven to 375°F. Lightly grease a 13x9-inch baking dish.

2. Cook the beef mixture:
   In a large skillet over medium heat, brown the ground beef. Drain excess fat if needed. Stir in rehydrated refried beans, rehydrated onions, and taco seasoning. Mix well and cook for 2–3 more minutes. Remove from heat.

3. Prepare the base:
   Unroll the crescent roll dough and press it evenly into the bottom of the prepared baking dish to form a solid crust.

4. Assemble the casserole:
   Spread the beef and bean mixture evenly over the dough. Sprinkle both cheeses on top.

5. Bake:
   Bake for about 30 minutes, or until the cheese is melted and the crescent roll crust is golden brown.

6. Serve:
   Let cool slightly. Top with shredded lettuce, diced tomatoes, and sliced olives before serving, if desired.

Tips

• Swap ground beef with ground turkey or a plant-based alternative for a lighter version.

• To save time, prep the filling a day ahead and refrigerate until ready to bake.

• Add jalapeños or hot sauce to the beef mix for extra spice.

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.

References

1. https://www.allrecipes.com/recipe/220642/quick-and-easy-refried-beans/
2. https://www.bbcgoodfood.com/recipes/refried-bean-quesadillas
3. https://momsdinner.net/refried-beans/
4. https://www.tasteofhome.com/recipes/chicken-tostada-cups/
5. https://www.tasteofhome.com/recipes/burrito-bake/