Refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. Additionally, they are a typical ingredient in layered dips, such as seven-layer dip or in nachos. Refried beans Refried beans (Spanish: "frijoles refritos") is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans
Tex-Mex between Mexican cuisine and Americanized Mexican food in her 1972 book "The Cuisines of Mexico". Robb Walsh of the "Houston Press" said the book "was a breakthrough cookbook, one that could have been written only by a non-Mexican. It unified Mexican cooking by transcending the nation's class divisions and treating the food of the poor with the same respect as the food of the upper classes." The term "Tex-Mex" also saw increasing usage in the "Los Angeles Times" from the 1970s onward while the Tex-Mex label became a part of U.S. vernacular during the late 1960s, '70s, and '80s. Tex-Mex