Refried Beans...renovated

     My tagline at any Mexican restaurant while growing up was, "Just rice, no beans."  Refried beans have always been so bland and therefore unappetizing to me.  However, at least once a week we had burritos, and the side dish was always refried beans.  Dad would brown some beef, throw in a pack of taco seasoning mixed with water, and a can of pintos. I think the refrieds may have been more like glue to hold the burrito together.  Now my husband loves these burritos and we make them about once a month or so.  But I still didn't like refried beans.

This was until I met Pioneer Woman.

     Now, I like Pioneer Woman's recipes.  I've never made anything bad from her website.  She does get on my nerves a little bit because she is so cutesy and I can't stand to hear her talk.  I guess she would fall into the category of someone I wouldn't mind hanging out with, but in small doses.

     I never would have thought about changing up a can of refried beans, but she has convinced me.  There is no going back.  In this recipe, she uses the beans in burritos, but I stole her idea for just cooking the beans: Beef and Bean Burritos.  Throwing a handful of shredded cheese in a can of beans totally changes them.  It adds salt and flavor.  I usually get fat free refrieds, so I'm sure the fat grams even out between the cheese and beans (and if not, I'll keep telling myself that).  Today I also threw in about half a tablespoon of Valentina's sauce.  It's in the Mexican food section and, instead of just being hot, adds a nice smokey flavor.  YUM.