Or that’s what Selma called it anyway. We love to make nachos and quesadillas, tacos or burritos, but we always end up with leftover refried beans and rice that goes bad in the fridge. This time, I was determined to use them up, so I decided to make a soup. It was really good and passed muster with everyone except Jay who only eats pizza, peanut butter and jelly or cereal. (Well, ok, he likes broccoli too).
Here’s the recipe:
1 can of refried beans (we used Eden brand refried kidney beans)
1/2 cup mild salsa (we used Muir Glen)
1 cup water
1/2 cup shredded Monterey Jack cheese (for a vegan version, sub 1/2 cup vegan sour cream)
1 cup cooked brown rice
Garnish: Avocado, lime, more grated cheese, tortilla chips
Warm beans and water and stir until smooth, add salsa and more water if necessary to get a consistency you like. Add rice and stir. Add cheese and heat until melted.
Serve with garnishes and chips.
Have a good weekend!
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Sounds yummy!
mmm, yummy! This is my kind of recipe — so easy! I actually made this tonight, using Whole Foods brand organic refried pinto beans, 365 mild salsa, tofutti sour supreme and frozen brown rice from Trader Joes
It was delicious!
Thanks for the recipe!
Wow – that looks great!!