Refried Beans USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
These Refried Beans have pinto beans blended with chicken stock, spices, cheese, and cilantro.
CACFP CREDITING INFORMATION
¹⁄3 cup (No. 12 scoop) provides:
Legume as Meat Alternate: 1.25 oz equivalent meat alternate.
OR
Legume as Vegetable: 0.25 oz equivalent meat alternate and ¹⁄4 cup vegetable.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Refried-Beans_25-50_centers.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

25 Servings

    Weight

    • 6 lb Canned low-sodium pinto beans, undrained
    • - - OR
    • 6 lb Dry pinto beans, cooked (see Notes)
    • - - Water
    • - - Low-sodium chicken broth
    • - - Ground oregano
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (see Notes)
    • - - Ground cumin
    • - - Fresh cilantro, chopped
    • - - Fresh garlic, minced
    • - - Chili powder
    • - - Paprika
    • - - Onion powder
    • - - Canola oil
    • 7 oz Low-fat cheddar cheese, shredded

    Measure

    • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
    • - - OR
    • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
    • 1 cup Water
    • ¹⁄2 cup Low-sodium chicken broth
    • 1⁄2 tsp Ground oregano
    • 1 Tbsp Ancho chili powder
    • - - OR
    • 1 Tbsp Mexican seasoning mix (see Notes)
    • 2¹⁄4 tsp Ground cumin
    • 1³⁄4 cups Fresh cilantro, chopped
    • 2 Tbsp Fresh garlic, minced
    • 1 Tbsp Chili powder
    • 3⁄4 tsp Paprika
    • 3⁄4 tsp Onion powder
    • 2 Tbsp Canola oil
    • 1³⁄4 cups Low-fat cheddar cheese, shredded

    50 Servings

      Weight

      • 12 lb Canned low-sodium pinto beans, undrained
      • - - OR
      • 12 lb Dry pinto beans, cooked (see Notes)
      • - - Water
      • - - Low-sodium chicken broth
      • - - Ground oregano
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (see Notes)
      • - - Ground cumin
      • 2 oz Fresh cilantro, chopped
      • 3 oz Fresh garlic, minced
      • - - Chili powder
      • - - Paprika
      • - - Onion powder
      • - - Canola oil
      • 14 oz Low-fat cheddar cheese, shredded

      Measure

      • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
      • - - OR
      • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
      • 2 cups Water
      • 1 cup Low-sodium chicken broth
      • 1 tsp Ground oregano
      • 2 Tbsp Ancho chili powder
      • - - OR
      • 2 Tbsp Mexican seasoning mix (see Notes)
      • 1 Tbsp 1¹⁄2 tsp Ground cumin
      • 3¹⁄2 cups Fresh cilantro, chopped
      • ¹⁄4 cup Fresh garlic, minced
      • 2 Tbsp Chili powder
      • 1¹⁄2 tsp Paprika
      • 1¹⁄2 tsp Onion powder
      • ¹⁄4 cup Canola oil
      • 3¹⁄2 cups Low-fat cheddar cheese, shredded

      Quantity
       

      25 Servings

        Weight

        • 6 lb Canned low-sodium pinto beans, undrained
        • - - OR
        • 6 lb Dry pinto beans, cooked (see Notes)
        • - - Water
        • - - Low-sodium chicken broth
        • - - Ground oregano
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (see Notes)
        • - - Ground cumin
        • - - Fresh cilantro, chopped
        • - - Fresh garlic, minced
        • - - Chili powder
        • - - Paprika
        • - - Onion powder
        • - - Canola oil
        • 7 oz Low-fat cheddar cheese, shredded

        Measure

        • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
        • - - OR
        • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
        • 1 cup Water
        • ¹⁄2 cup Low-sodium chicken broth
        • 1⁄2 tsp Ground oregano
        • 1 Tbsp Ancho chili powder
        • - - OR
        • 1 Tbsp Mexican seasoning mix (see Notes)
        • 2¹⁄4 tsp Ground cumin
        • 1³⁄4 cups Fresh cilantro, chopped
        • 2 Tbsp Fresh garlic, minced
        • 1 Tbsp Chili powder
        • 3⁄4 tsp Paprika
        • 3⁄4 tsp Onion powder
        • 2 Tbsp Canola oil
        • 1³⁄4 cups Low-fat cheddar cheese, shredded

        50 Servings

          Weight

          • 12 lb Canned low-sodium pinto beans, undrained
          • - - OR
          • 12 lb Dry pinto beans, cooked (see Notes)
          • - - Water
          • - - Low-sodium chicken broth
          • - - Ground oregano
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (see Notes)
          • - - Ground cumin
          • 2 oz Fresh cilantro, chopped
          • 3 oz Fresh garlic, minced
          • - - Chili powder
          • - - Paprika
          • - - Onion powder
          • - - Canola oil
          • 14 oz Low-fat cheddar cheese, shredded

          Measure

          • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
          • - - OR
          • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
          • 2 cups Water
          • 1 cup Low-sodium chicken broth
          • 1 tsp Ground oregano
          • 2 Tbsp Ancho chili powder
          • - - OR
          • 2 Tbsp Mexican seasoning mix (see Notes)
          • 1 Tbsp 1¹⁄2 tsp Ground cumin
          • 3¹⁄2 cups Fresh cilantro, chopped
          • ¹⁄4 cup Fresh garlic, minced
          • 2 Tbsp Chili powder
          • 1¹⁄2 tsp Paprika
          • 1¹⁄2 tsp Onion powder
          • ¹⁄4 cup Canola oil
          • 3¹⁄2 cups Low-fat cheddar cheese, shredded

          Ingredients
           

          25 Servings

            Weight

            • 6 lb Canned low-sodium pinto beans, undrained
            • - - OR
            • 6 lb Dry pinto beans, cooked (see Notes)
            • - - Water
            • - - Low-sodium chicken broth
            • - - Ground oregano
            • - - Ancho chili powder
            • - - OR
            • - - Mexican seasoning mix (see Notes)
            • - - Ground cumin
            • - - Fresh cilantro, chopped
            • - - Fresh garlic, minced
            • - - Chili powder
            • - - Paprika
            • - - Onion powder
            • - - Canola oil
            • 7 oz Low-fat cheddar cheese, shredded

            Measure

            • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
            • - - OR
            • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
            • 1 cup Water
            • ¹⁄2 cup Low-sodium chicken broth
            • 1⁄2 tsp Ground oregano
            • 1 Tbsp Ancho chili powder
            • - - OR
            • 1 Tbsp Mexican seasoning mix (see Notes)
            • 2¹⁄4 tsp Ground cumin
            • 1³⁄4 cups Fresh cilantro, chopped
            • 2 Tbsp Fresh garlic, minced
            • 1 Tbsp Chili powder
            • 3⁄4 tsp Paprika
            • 3⁄4 tsp Onion powder
            • 2 Tbsp Canola oil
            • 1³⁄4 cups Low-fat cheddar cheese, shredded

            50 Servings

              Weight

              • 12 lb Canned low-sodium pinto beans, undrained
              • - - OR
              • 12 lb Dry pinto beans, cooked (see Notes)
              • - - Water
              • - - Low-sodium chicken broth
              • - - Ground oregano
              • - - Ancho chili powder
              • - - OR
              • - - Mexican seasoning mix (see Notes)
              • - - Ground cumin
              • 2 oz Fresh cilantro, chopped
              • 3 oz Fresh garlic, minced
              • - - Chili powder
              • - - Paprika
              • - - Onion powder
              • - - Canola oil
              • 14 oz Low-fat cheddar cheese, shredded

              Measure

              • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
              • - - OR
              • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
              • 2 cups Water
              • 1 cup Low-sodium chicken broth
              • 1 tsp Ground oregano
              • 2 Tbsp Ancho chili powder
              • - - OR
              • 2 Tbsp Mexican seasoning mix (see Notes)
              • 1 Tbsp 1¹⁄2 tsp Ground cumin
              • 3¹⁄2 cups Fresh cilantro, chopped
              • ¹⁄4 cup Fresh garlic, minced
              • 2 Tbsp Chili powder
              • 1¹⁄2 tsp Paprika
              • 1¹⁄2 tsp Onion powder
              • ¹⁄4 cup Canola oil
              • 3¹⁄2 cups Low-fat cheddar cheese, shredded

              Quantity
               

              25 Servings

                Weight

                • 6 lb Canned low-sodium pinto beans, undrained
                • - - OR
                • 6 lb Dry pinto beans, cooked (see Notes)
                • - - Water
                • - - Low-sodium chicken broth
                • - - Ground oregano
                • - - Ancho chili powder
                • - - OR
                • - - Mexican seasoning mix (see Notes)
                • - - Ground cumin
                • - - Fresh cilantro, chopped
                • - - Fresh garlic, minced
                • - - Chili powder
                • - - Paprika
                • - - Onion powder
                • - - Canola oil
                • 7 oz Low-fat cheddar cheese, shredded

                Measure

                • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
                • - - OR
                • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
                • 1 cup Water
                • ¹⁄2 cup Low-sodium chicken broth
                • 1⁄2 tsp Ground oregano
                • 1 Tbsp Ancho chili powder
                • - - OR
                • 1 Tbsp Mexican seasoning mix (see Notes)
                • 2¹⁄4 tsp Ground cumin
                • 1³⁄4 cups Fresh cilantro, chopped
                • 2 Tbsp Fresh garlic, minced
                • 1 Tbsp Chili powder
                • 3⁄4 tsp Paprika
                • 3⁄4 tsp Onion powder
                • 2 Tbsp Canola oil
                • 1³⁄4 cups Low-fat cheddar cheese, shredded

                50 Servings

                  Weight

                  • 12 lb Canned low-sodium pinto beans, undrained
                  • - - OR
                  • 12 lb Dry pinto beans, cooked (see Notes)
                  • - - Water
                  • - - Low-sodium chicken broth
                  • - - Ground oregano
                  • - - Ancho chili powder
                  • - - OR
                  • - - Mexican seasoning mix (see Notes)
                  • - - Ground cumin
                  • 2 oz Fresh cilantro, chopped
                  • 3 oz Fresh garlic, minced
                  • - - Chili powder
                  • - - Paprika
                  • - - Onion powder
                  • - - Canola oil
                  • 14 oz Low-fat cheddar cheese, shredded

                  Measure

                  • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
                  • - - OR
                  • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
                  • 2 cups Water
                  • 1 cup Low-sodium chicken broth
                  • 1 tsp Ground oregano
                  • 2 Tbsp Ancho chili powder
                  • - - OR
                  • 2 Tbsp Mexican seasoning mix (see Notes)
                  • 1 Tbsp 1¹⁄2 tsp Ground cumin
                  • 3¹⁄2 cups Fresh cilantro, chopped
                  • ¹⁄4 cup Fresh garlic, minced
                  • 2 Tbsp Chili powder
                  • 1¹⁄2 tsp Paprika
                  • 1¹⁄2 tsp Onion powder
                  • ¹⁄4 cup Canola oil
                  • 3¹⁄2 cups Low-fat cheddar cheese, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 6 lb Canned low-sodium pinto beans, undrained
                    • - - OR
                    • 6 lb Dry pinto beans, cooked (see Notes)
                    • - - Water
                    • - - Low-sodium chicken broth
                    • - - Ground oregano
                    • - - Ancho chili powder
                    • - - OR
                    • - - Mexican seasoning mix (see Notes)
                    • - - Ground cumin
                    • - - Fresh cilantro, chopped
                    • - - Fresh garlic, minced
                    • - - Chili powder
                    • - - Paprika
                    • - - Onion powder
                    • - - Canola oil
                    • 7 oz Low-fat cheddar cheese, shredded

                    Measure

                    • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
                    • - - OR
                    • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
                    • 1 cup Water
                    • ¹⁄2 cup Low-sodium chicken broth
                    • 1⁄2 tsp Ground oregano
                    • 1 Tbsp Ancho chili powder
                    • - - OR
                    • 1 Tbsp Mexican seasoning mix (see Notes)
                    • 2¹⁄4 tsp Ground cumin
                    • 1³⁄4 cups Fresh cilantro, chopped
                    • 2 Tbsp Fresh garlic, minced
                    • 1 Tbsp Chili powder
                    • 3⁄4 tsp Paprika
                    • 3⁄4 tsp Onion powder
                    • 2 Tbsp Canola oil
                    • 1³⁄4 cups Low-fat cheddar cheese, shredded

                    50 Servings

                      Weight

                      • 12 lb Canned low-sodium pinto beans, undrained
                      • - - OR
                      • 12 lb Dry pinto beans, cooked (see Notes)
                      • - - Water
                      • - - Low-sodium chicken broth
                      • - - Ground oregano
                      • - - Ancho chili powder
                      • - - OR
                      • - - Mexican seasoning mix (see Notes)
                      • - - Ground cumin
                      • 2 oz Fresh cilantro, chopped
                      • 3 oz Fresh garlic, minced
                      • - - Chili powder
                      • - - Paprika
                      • - - Onion powder
                      • - - Canola oil
                      • 14 oz Low-fat cheddar cheese, shredded

                      Measure

                      • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
                      • - - OR
                      • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
                      • 2 cups Water
                      • 1 cup Low-sodium chicken broth
                      • 1 tsp Ground oregano
                      • 2 Tbsp Ancho chili powder
                      • - - OR
                      • 2 Tbsp Mexican seasoning mix (see Notes)
                      • 1 Tbsp 1¹⁄2 tsp Ground cumin
                      • 3¹⁄2 cups Fresh cilantro, chopped
                      • ¹⁄4 cup Fresh garlic, minced
                      • 2 Tbsp Chili powder
                      • 1¹⁄2 tsp Paprika
                      • 1¹⁄2 tsp Onion powder
                      • ¹⁄4 cup Canola oil
                      • 3¹⁄2 cups Low-fat cheddar cheese, shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • 6 lb Canned low-sodium pinto beans, undrained
                        • - - OR
                        • 6 lb Dry pinto beans, cooked (see Notes)
                        • - - Water
                        • - - Low-sodium chicken broth
                        • - - Ground oregano
                        • - - Ancho chili powder
                        • - - OR
                        • - - Mexican seasoning mix (see Notes)
                        • - - Ground cumin
                        • - - Fresh cilantro, chopped
                        • - - Fresh garlic, minced
                        • - - Chili powder
                        • - - Paprika
                        • - - Onion powder
                        • - - Canola oil
                        • 7 oz Low-fat cheddar cheese, shredded

                        Measure

                        • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
                        • - - OR
                        • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
                        • 1 cup Water
                        • ¹⁄2 cup Low-sodium chicken broth
                        • 1⁄2 tsp Ground oregano
                        • 1 Tbsp Ancho chili powder
                        • - - OR
                        • 1 Tbsp Mexican seasoning mix (see Notes)
                        • 2¹⁄4 tsp Ground cumin
                        • 1³⁄4 cups Fresh cilantro, chopped
                        • 2 Tbsp Fresh garlic, minced
                        • 1 Tbsp Chili powder
                        • 3⁄4 tsp Paprika
                        • 3⁄4 tsp Onion powder
                        • 2 Tbsp Canola oil
                        • 1³⁄4 cups Low-fat cheddar cheese, shredded

                        50 Servings

                          Weight

                          • 12 lb Canned low-sodium pinto beans, undrained
                          • - - OR
                          • 12 lb Dry pinto beans, cooked (see Notes)
                          • - - Water
                          • - - Low-sodium chicken broth
                          • - - Ground oregano
                          • - - Ancho chili powder
                          • - - OR
                          • - - Mexican seasoning mix (see Notes)
                          • - - Ground cumin
                          • 2 oz Fresh cilantro, chopped
                          • 3 oz Fresh garlic, minced
                          • - - Chili powder
                          • - - Paprika
                          • - - Onion powder
                          • - - Canola oil
                          • 14 oz Low-fat cheddar cheese, shredded

                          Measure

                          • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
                          • - - OR
                          • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
                          • 2 cups Water
                          • 1 cup Low-sodium chicken broth
                          • 1 tsp Ground oregano
                          • 2 Tbsp Ancho chili powder
                          • - - OR
                          • 2 Tbsp Mexican seasoning mix (see Notes)
                          • 1 Tbsp 1¹⁄2 tsp Ground cumin
                          • 3¹⁄2 cups Fresh cilantro, chopped
                          • ¹⁄4 cup Fresh garlic, minced
                          • 2 Tbsp Chili powder
                          • 1¹⁄2 tsp Paprika
                          • 1¹⁄2 tsp Onion powder
                          • ¹⁄4 cup Canola oil
                          • 3¹⁄2 cups Low-fat cheddar cheese, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 6 lb Canned low-sodium pinto beans, undrained
                            • - - OR
                            • 6 lb Dry pinto beans, cooked (see Notes)
                            • - - Water
                            • - - Low-sodium chicken broth
                            • - - Ground oregano
                            • - - Ancho chili powder
                            • - - OR
                            • - - Mexican seasoning mix (see Notes)
                            • - - Ground cumin
                            • - - Fresh cilantro, chopped
                            • - - Fresh garlic, minced
                            • - - Chili powder
                            • - - Paprika
                            • - - Onion powder
                            • - - Canola oil
                            • 7 oz Low-fat cheddar cheese, shredded

                            Measure

                            • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
                            • - - OR
                            • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
                            • 1 cup Water
                            • ¹⁄2 cup Low-sodium chicken broth
                            • 1⁄2 tsp Ground oregano
                            • 1 Tbsp Ancho chili powder
                            • - - OR
                            • 1 Tbsp Mexican seasoning mix (see Notes)
                            • 2¹⁄4 tsp Ground cumin
                            • 1³⁄4 cups Fresh cilantro, chopped
                            • 2 Tbsp Fresh garlic, minced
                            • 1 Tbsp Chili powder
                            • 3⁄4 tsp Paprika
                            • 3⁄4 tsp Onion powder
                            • 2 Tbsp Canola oil
                            • 1³⁄4 cups Low-fat cheddar cheese, shredded

                            50 Servings

                              Weight

                              • 12 lb Canned low-sodium pinto beans, undrained
                              • - - OR
                              • 12 lb Dry pinto beans, cooked (see Notes)
                              • - - Water
                              • - - Low-sodium chicken broth
                              • - - Ground oregano
                              • - - Ancho chili powder
                              • - - OR
                              • - - Mexican seasoning mix (see Notes)
                              • - - Ground cumin
                              • 2 oz Fresh cilantro, chopped
                              • 3 oz Fresh garlic, minced
                              • - - Chili powder
                              • - - Paprika
                              • - - Onion powder
                              • - - Canola oil
                              • 14 oz Low-fat cheddar cheese, shredded

                              Measure

                              • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
                              • - - OR
                              • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
                              • 2 cups Water
                              • 1 cup Low-sodium chicken broth
                              • 1 tsp Ground oregano
                              • 2 Tbsp Ancho chili powder
                              • - - OR
                              • 2 Tbsp Mexican seasoning mix (see Notes)
                              • 1 Tbsp 1¹⁄2 tsp Ground cumin
                              • 3¹⁄2 cups Fresh cilantro, chopped
                              • ¹⁄4 cup Fresh garlic, minced
                              • 2 Tbsp Chili powder
                              • 1¹⁄2 tsp Paprika
                              • 1¹⁄2 tsp Onion powder
                              • ¹⁄4 cup Canola oil
                              • 3¹⁄2 cups Low-fat cheddar cheese, shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • 6 lb Canned low-sodium pinto beans, undrained
                                • - - OR
                                • 6 lb Dry pinto beans, cooked (see Notes)
                                • - - Water
                                • - - Low-sodium chicken broth
                                • - - Ground oregano
                                • - - Ancho chili powder
                                • - - OR
                                • - - Mexican seasoning mix (see Notes)
                                • - - Ground cumin
                                • - - Fresh cilantro, chopped
                                • - - Fresh garlic, minced
                                • - - Chili powder
                                • - - Paprika
                                • - - Onion powder
                                • - - Canola oil
                                • 7 oz Low-fat cheddar cheese, shredded

                                Measure

                                • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
                                • - - OR
                                • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
                                • 1 cup Water
                                • ¹⁄2 cup Low-sodium chicken broth
                                • 1⁄2 tsp Ground oregano
                                • 1 Tbsp Ancho chili powder
                                • - - OR
                                • 1 Tbsp Mexican seasoning mix (see Notes)
                                • 2¹⁄4 tsp Ground cumin
                                • 1³⁄4 cups Fresh cilantro, chopped
                                • 2 Tbsp Fresh garlic, minced
                                • 1 Tbsp Chili powder
                                • 3⁄4 tsp Paprika
                                • 3⁄4 tsp Onion powder
                                • 2 Tbsp Canola oil
                                • 1³⁄4 cups Low-fat cheddar cheese, shredded

                                50 Servings

                                  Weight

                                  • 12 lb Canned low-sodium pinto beans, undrained
                                  • - - OR
                                  • 12 lb Dry pinto beans, cooked (see Notes)
                                  • - - Water
                                  • - - Low-sodium chicken broth
                                  • - - Ground oregano
                                  • - - Ancho chili powder
                                  • - - OR
                                  • - - Mexican seasoning mix (see Notes)
                                  • - - Ground cumin
                                  • 2 oz Fresh cilantro, chopped
                                  • 3 oz Fresh garlic, minced
                                  • - - Chili powder
                                  • - - Paprika
                                  • - - Onion powder
                                  • - - Canola oil
                                  • 14 oz Low-fat cheddar cheese, shredded

                                  Measure

                                  • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
                                  • - - OR
                                  • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
                                  • 2 cups Water
                                  • 1 cup Low-sodium chicken broth
                                  • 1 tsp Ground oregano
                                  • 2 Tbsp Ancho chili powder
                                  • - - OR
                                  • 2 Tbsp Mexican seasoning mix (see Notes)
                                  • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                  • 3¹⁄2 cups Fresh cilantro, chopped
                                  • ¹⁄4 cup Fresh garlic, minced
                                  • 2 Tbsp Chili powder
                                  • 1¹⁄2 tsp Paprika
                                  • 1¹⁄2 tsp Onion powder
                                  • ¹⁄4 cup Canola oil
                                  • 3¹⁄2 cups Low-fat cheddar cheese, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 6 lb Canned low-sodium pinto beans, undrained
                                    • - - OR
                                    • 6 lb Dry pinto beans, cooked (see Notes)
                                    • - - Water
                                    • - - Low-sodium chicken broth
                                    • - - Ground oregano
                                    • - - Ancho chili powder
                                    • - - OR
                                    • - - Mexican seasoning mix (see Notes)
                                    • - - Ground cumin
                                    • - - Fresh cilantro, chopped
                                    • - - Fresh garlic, minced
                                    • - - Chili powder
                                    • - - Paprika
                                    • - - Onion powder
                                    • - - Canola oil
                                    • 7 oz Low-fat cheddar cheese, shredded

                                    Measure

                                    • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
                                    • - - OR
                                    • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
                                    • 1 cup Water
                                    • ¹⁄2 cup Low-sodium chicken broth
                                    • 1⁄2 tsp Ground oregano
                                    • 1 Tbsp Ancho chili powder
                                    • - - OR
                                    • 1 Tbsp Mexican seasoning mix (see Notes)
                                    • 2¹⁄4 tsp Ground cumin
                                    • 1³⁄4 cups Fresh cilantro, chopped
                                    • 2 Tbsp Fresh garlic, minced
                                    • 1 Tbsp Chili powder
                                    • 3⁄4 tsp Paprika
                                    • 3⁄4 tsp Onion powder
                                    • 2 Tbsp Canola oil
                                    • 1³⁄4 cups Low-fat cheddar cheese, shredded

                                    50 Servings

                                      Weight

                                      • 12 lb Canned low-sodium pinto beans, undrained
                                      • - - OR
                                      • 12 lb Dry pinto beans, cooked (see Notes)
                                      • - - Water
                                      • - - Low-sodium chicken broth
                                      • - - Ground oregano
                                      • - - Ancho chili powder
                                      • - - OR
                                      • - - Mexican seasoning mix (see Notes)
                                      • - - Ground cumin
                                      • 2 oz Fresh cilantro, chopped
                                      • 3 oz Fresh garlic, minced
                                      • - - Chili powder
                                      • - - Paprika
                                      • - - Onion powder
                                      • - - Canola oil
                                      • 14 oz Low-fat cheddar cheese, shredded

                                      Measure

                                      • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
                                      • - - OR
                                      • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
                                      • 2 cups Water
                                      • 1 cup Low-sodium chicken broth
                                      • 1 tsp Ground oregano
                                      • 2 Tbsp Ancho chili powder
                                      • - - OR
                                      • 2 Tbsp Mexican seasoning mix (see Notes)
                                      • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                      • 3¹⁄2 cups Fresh cilantro, chopped
                                      • ¹⁄4 cup Fresh garlic, minced
                                      • 2 Tbsp Chili powder
                                      • 1¹⁄2 tsp Paprika
                                      • 1¹⁄2 tsp Onion powder
                                      • ¹⁄4 cup Canola oil
                                      • 3¹⁄2 cups Low-fat cheddar cheese, shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 6 lb Canned low-sodium pinto beans, undrained
                                        • - - OR
                                        • 6 lb Dry pinto beans, cooked (see Notes)
                                        • - - Water
                                        • - - Low-sodium chicken broth
                                        • - - Ground oregano
                                        • - - Ancho chili powder
                                        • - - OR
                                        • - - Mexican seasoning mix (see Notes)
                                        • - - Ground cumin
                                        • - - Fresh cilantro, chopped
                                        • - - Fresh garlic, minced
                                        • - - Chili powder
                                        • - - Paprika
                                        • - - Onion powder
                                        • - - Canola oil
                                        • 7 oz Low-fat cheddar cheese, shredded

                                        Measure

                                        • 3 qt 1¹⁄3 cups Canned low-sodium pinto beans, undrained
                                        • - - OR
                                        • 3 qt 1¹⁄3 cups Dry pinto beans, cooked (see Notes)
                                        • 1 cup Water
                                        • ¹⁄2 cup Low-sodium chicken broth
                                        • 1⁄2 tsp Ground oregano
                                        • 1 Tbsp Ancho chili powder
                                        • - - OR
                                        • 1 Tbsp Mexican seasoning mix (see Notes)
                                        • 2¹⁄4 tsp Ground cumin
                                        • 1³⁄4 cups Fresh cilantro, chopped
                                        • 2 Tbsp Fresh garlic, minced
                                        • 1 Tbsp Chili powder
                                        • 3⁄4 tsp Paprika
                                        • 3⁄4 tsp Onion powder
                                        • 2 Tbsp Canola oil
                                        • 1³⁄4 cups Low-fat cheddar cheese, shredded

                                        50 Servings

                                          Weight

                                          • 12 lb Canned low-sodium pinto beans, undrained
                                          • - - OR
                                          • 12 lb Dry pinto beans, cooked (see Notes)
                                          • - - Water
                                          • - - Low-sodium chicken broth
                                          • - - Ground oregano
                                          • - - Ancho chili powder
                                          • - - OR
                                          • - - Mexican seasoning mix (see Notes)
                                          • - - Ground cumin
                                          • 2 oz Fresh cilantro, chopped
                                          • 3 oz Fresh garlic, minced
                                          • - - Chili powder
                                          • - - Paprika
                                          • - - Onion powder
                                          • - - Canola oil
                                          • 14 oz Low-fat cheddar cheese, shredded

                                          Measure

                                          • 1 gal 2 qt 2²⁄3 cups Canned low-sodium pinto beans, undrained
                                          • - - OR
                                          • 1 gal 2 qt 2²⁄3 cups Dry pinto beans, cooked (see Notes)
                                          • 2 cups Water
                                          • 1 cup Low-sodium chicken broth
                                          • 1 tsp Ground oregano
                                          • 2 Tbsp Ancho chili powder
                                          • - - OR
                                          • 2 Tbsp Mexican seasoning mix (see Notes)
                                          • 1 Tbsp 1¹⁄2 tsp Ground cumin
                                          • 3¹⁄2 cups Fresh cilantro, chopped
                                          • ¹⁄4 cup Fresh garlic, minced
                                          • 2 Tbsp Chili powder
                                          • 1¹⁄2 tsp Paprika
                                          • 1¹⁄2 tsp Onion powder
                                          • ¹⁄4 cup Canola oil
                                          • 3¹⁄2 cups Low-fat cheddar cheese, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Pour beans into a food processor.
                                          • Pour water, chicken broth, oregano, ancho chili powder, cumin, cilantro, garlic, chili powder, paprika, onion powder, and oil slowly into processor while beans are pureeing on medium speed for 1–2 minutes, until bean mixture has a smooth consistency.
                                          • DO NOT OVERMIX.
                                          • Transfer 2 qt 2 cups (about 5 lb 1 oz) to a steam table pan (12" x 20" x 2¹⁄2").
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 25 minutes.
                                            Convection oven: 300 °F for 20 minutes.
                                          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Once refried bean mixture is removed from oven, sprinkle 1³⁄4 cup (about 7 oz) cheese over each pan.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion with No. 12 scoop (¹⁄3 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Refried Beans USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ¹⁄3 cup (No. 12 scoop)
                                          Calories 128 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 1g6%
                                          Cholesterol 4mg1%
                                          Sodium 268mg12%
                                          Potassium 320mg9%
                                          Total Carbohydrate 17g6%
                                          Dietary Fiber 5g21%
                                          Total Sugars 1g1%
                                          Protein 7g14%
                                          Vitamin D 1IU7%
                                          Calcium 127mg13%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          Mexican Seasoning Mix ³⁄4 Cup (About 4¹⁄2 oz)                                                 Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¹⁄4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.                                               
                                          How to Cook Dry Beans
                                          SOAKING BEANS                                                                                                            
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.                                
                                          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
                                          COOKING BEANS                                                                                                          
                                          Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
                                          Critical Control Point:
                                          Hold for hot service at 140 °F or higher.                                                    
                                          OR                                                                                                                                           
                                          Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
                                          1 lb dry pinto beans = about 2³⁄8 cups dry or 5¼ cups cooked beans.
                                          Yield / Volume
                                          25 Servings:
                                          About 5 lb 8¹⁄2 oz A
                                          About 2 qt 3¹⁄8 cups/1 steam table pan (12" x 20" x 2¹⁄2")
                                          50 Servings:
                                          bout 11 lb 1 oz
                                          About 1 gal 1 qt 2¹⁄8 cups/2 steam table pans (12" x 20" x 2¹⁄2")