Lez served the Mexican Potato Empanadas with a side dish of Mexican Refried Beans.
Lez used a mixture of beans for the Refried Beans.
- 2 1/2 cups dry beans, cooked
- 1/4 cup water (from the water you cook the beans)
- 1/2 cup finely chopped onion
- 2 tablespoons vegetable oil
- salt to taste
- Parmesan cheese for garnishing
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