
Nourishing Mexican Fiesta-Refried Black Beans

Made From Scratch Living With A Measure of Grace
Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.
[…] Rice Crock Pot Pinto Beans Refried Beans Tortilla Soup Green Tortilla […]
[…] care for them, I think I’ve done pretty good. We do live in Mexico, after all, where beans are savory and soda is sweet — and did I mention that it took me 25 years to like my beans […]
[…] the fat off the top after it is cooled. I buy pork fat to render my own lard. The best tamales and refried beans are made with fresh lard. There is a depth of flavor that just can’t be beat. If I’m […]
YUMMMM! I could eat these for EVERY meal…but I’d definitely love to start my day with them. Thanks for bringing them to Breakfast this month 😉
Refried black beans are my favorite – but your recipe looks delicious. Thanks for sharing your recipe with the Hearth and Soul Hop.
Candace, I hope that you like them. I switch of betwen making refired beans with black and pinto.
One of my favorite Mexican food restaurants that has been out of business for awhile used to make the most incredible refried black beans. Thank you for reminding me how wonderful they were. I’m going to give yours a try. Thank you!
sorry I linked the page wrong. I’m going to change it right now. thanks for letting me know!
I have a recipe further up for soaked whole wheat tortillas.
I love beans, any kind of beans, do you have a recipe sprouted tortillas?
blessings
carmen