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Mexican Pizzas With Homemade "Refried" Beans

Holly Sander
  • 50 minutes
  • Serves 12

INGREDIENTS

60 oz

canned Pinto beans (four 14.5 ounce cans)

1

large onion, (chopped)

4 cloves

garlic, (minced)

2 tbsp

salt

2 tbsp

olive

1/2 cup

evaporated milk

8 oz

cheddar cheese, (cut into 1-inch cubes)

salt and pepper

10

corn tostadas