A Smart, Comforting Way To Turn Leftover Refried Beans Into A Quick Meal

Once the quesadillas are finished and the tables are cleared, refried beans seem to lose their appeal. Leftovers wind up in containers, only to become a reheated afterthought days later or transferred to the trash. What they really need instead is to be transformed into a comforting meal, and honestly, you won't even have to go the extra mile or try anything elaborate. Make a toast topping out of refried beans, and in a flash, you will have already given them a second chance to shine.

If you think about it, this is actually one of the most convenient ways to upgrade basic beans on toast. Right off the bat, the leftover refried beans already come with built-in flavors, loaded with cumin, Mexican oregano, and other spices that you don't usually get with regular canned beans. Spreading them onto toasted bread is tantamount to coating it in a blanket of savory, earthy, and nutty flavors, all intensified overnight. Those notes are delivered through creamy, mushy bites that perfectly contrast the crunchy bread and its crispy edges. It's the best base a toast could ask for. Anything else you add only layers in more complexity, and before you know it, you've got a toast unlike any you have made before.

Much like in tacos, burritos, and other Mexican dishes, refried beans are at their best when they've got the right companions. Inspired by those dishes, topping the bean spread with slices of avocado, onions, and cayenne pepper works every time. Even then, there's still room for a fried (or scrambled) egg should you want a truly filling breakfast. Add salsa — whether it's the classic tomato salsa, salsa verde, or any of your favorite types of salsa — and that's how you get a toasty spin on the Mexican breakfast huevos rancheros.

With salsa and refried beans together, you can also venture into making mollete (a Mexican open-faced sandwich) simply by sprinkling in Mexican cheeses and broiling the toast to a melty crisp. If you don't have oaxaca, chihuahua, or Spanish manchego, typical cheeses that melt well, like mozzarella and Monterey Jack, will do. Traditional mollete recipes use bolillo or telera bread, but don't sweat it; baguettes also work in a pinch. On the side, a bowl of guacamole or pico de gallo will complement this dish nicely, with lime juice as a finishing touch.

Your breakfast sandwiches also need refried beans, and luckily, they're just a small leap from this toast routine. Just use those very same ingredients as the filling, add coleslaw or extra mashed avocados to increase the volume, and squish them between two slices of bread. In fact, if you've got telera bread, you've already got everything needed to make a Mexican torta sandwich.