Refried Beans and Tortillas
Prep time
Cook time
Total time
Serves: 6
  • BEANS:
  • 2 cups of raw pinto beans (check for stones and rinse well)
  • 1 large onion
  • 2 to 3 cloves of crushed garlic
  • 3 tbsp. of oil
  • ¼ cup chili powder
  • 1 tsp. of cinnamon
  • 1 tsp. of cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • ¼ cup vinegar
  • ¼ cup tequila
  • 2 cups white flour
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 2 tsps. Baking powder
  • 2 TBSP. Crisco
  • 1 ½ cups water (maybe ¼ cup extra)
  1. BEANS:
  2. Before soaking the beans, remove any stones you find after checking them carefully. Then rinse them well.
  3. Soak beans overnight. Then cook beans in plenty of water (usually 4-6 hrs) and add salt to water. Check often and add more water if required.
  4. Mash cooked beans (taking out any extra liquid before mashing -but keep the liquid in case you want to thin out beans)
  5. Fry 1 large onion with 2 to 3 cloves of crushed garlic in 3 tbsp. of oil. When onions are browned, add spices, vinegar and tequila. Simmer for 5-10 minutes until nicely reduced. Mix the above mixture with the mashed beans and bring to a boil slowly. Thicken to taste.
  7. Whisk the flour, salt and baking powder together in a bowl. Mix in the Crisco with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together, place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 12 equal pieces, and roll each piece into a ball.
  8. Preheat large skillet over med.-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place onto the hot skillet and cook until bubbly and golden, flip and continue cooking while pressing with a clean tea towel. Turn over and continue pressing until golden on each side. Place into a tea towel to keep warm.
Recipe by Creative Life Of A Glam Wife at