Best 7 Cheese Beanos Recipes

BEAN AND CHEESE BURRITOS

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
• Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
• In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

CHEESY GREEN BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch casserole dish combine green beans, processed cheese and dill.
• Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

CHEESE BEANOS

Steps:

• Toast both sides of the bread.
• Heat the beans up in a pot or the microwave.
• Grate or slice the cheese.
• Spoon the heated beans on top of the toast.
• Place the Cheese over the beans and grill until melted.

CHEESY REFRIED BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
• Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
• Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.

DOUBLE CHEESE AND BEAN NACHOS

Steps:

• Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
• In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
• Bake 10 to 12 minutes or until cheese is melted. Serve immediately.

BEAN AND CHEESE PUPUSAS RECIPE BY TASTY

Steps:

• Make the curtido: In a large bowl, combine the cabbage, onion, carrots, and serrano, if using. Pour the boiling water over the vegetables and toss to combine. Let sit for 10 minutes, then drain.
• In a medium bowl or liquid measuring cup, whisk together the vinegar, oregano, and salt.
• Pour the vinegar mixture over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container. Chill in the refrigerator for at least 20 minutes, but ideally overnight. The curtido will keep in the refrigerator for up to 2 weeks.
• Make the refried black beans: Heat a large cast iron skillet over medium-low heat for about 5 minutes. Add the oil to the pan. Once hot, add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for about 1 minute, until fragrant and softened.
• Add the black beans, along with their liquid, to the pan and increase the heat to medium. Add the salt. Mash the beans with a potato or bean masher, ensuring no beans are left whole. Cook for 7-10 minutes, stirring frequently, until most of the liquid has evaporated and the beans don't immediately flood the pan when you drag a spatula across the bottom. If you prefer a perfectly smooth consistency, use an immersion blender to purée the beans in the pan, or transfer to a blender and blend until smooth. Season with more salt to taste, then set aside to cool completely before making the pupusa dough.
• Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture; it should be elastic and not sticky. You may need to knead it for a few minutes.
• Assemble the pupusas: Once the beans have cooled completely, fold in the mozzarella cheese.
• Fill a small bowl with water and set it near your work station. Wet your hands as you work to keep the dough from sticking to your hands.
• Heat a large pan or griddle over medium-high heat for at least 5 minutes.
• While the pan heats, form the pupusas: Take a large, golf ball-sized portion (about 3½ ounces) of dough and roll into a ball, then flatten into an even round, using the fingers of your dominant hand to press the dough against the palm of your non-dominant hand (rather than smashing your palms together), about 5 inches in diameter.
• Fill the dough round with about 3 tablespoons of the bean mixture, or slightly less than the amount of masa used to make the disc. Gently fold 2 sides of the dough over the filling, then rotate and fold up the other 2 sides until the filling is completely encased. Pinch off any excess dough overlapping at the top and return to the remaining masa. Then, carefully pat out the ball between your hands into a roughly 4-inch disc. If the filling breaks through, patch it with a tiny bit of dough. Repeat with the remaining ingredients.
• Lightly brush the hot pan with the vegetable oil, then place 4-5 pupusas (or as many as will fit without touching) in the pan and cook for 3-5 minutes, depending on thickness, until the bottoms are golden brown. Flip and cook on the other side for 3-5 minutes more, until golden brown and cooked through. Repeat with the remaining pupusas.
• Serve the pupusas with the curtido.
• Enjoy!

VEGETARIAN BEAN AND CHEESE ENCHILADAS

Steps:

• Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
• Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
• Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
• Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
• Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
• Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.