In 10-inch cast iron skillet or other heavy skillet, toast chiles over medium-high heat 3 to 4 minutes or until fragrant, turning occasionally. Place in small bowl. Cover chiles with boiling water just to cover. Let stand 20 minutes. Drain; remove stems and seeds from chiles.
Meanwhile, in same skillet, heat 2 tablespoons of the oil over medium heat. Add onion; cook 4 to 5 minutes or until soft, stirring occasionally. Stir in garlic. Cook 1 minute. In food processor, place 2 cans of the beans, the onion mixture, 1/2 cup water and seeded chiles. Cover; process 1 minute or until smooth. Add remaining can of beans. Cover; process with 4 to 6 on/off pulses to chop.
Heat remaining 2 tablespoons oil in same skillet over medium heat. Spoon bean mixture into skillet. Cook 4 to 5 minutes or until thoroughly heated, stirring, turning and scraping bottom of skillet frequently. Remove from heat; top with tomato, onion and cheese.
Serving Suggestions: Serve these flavorful, easy refried beans as a side to your favorite Mexican entree.
For a great dip, you could thin the mixture with a little water and serve it warm or cold with tortilla chips.
Tips: Epazote is a Mexican herb, usually available in Hispanic markets. It is sometimes added to refried beans. If you can find it and want to try it, add a sprig to the onions as they cook.
If you like a more pronounced smoky flavor, you can substitute bacon grease for all or part of the vegetable oil.
Serving Size: about 6oz each
Nutritional Information Per Serving:
Calories 210, Total Fat 10g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 5mg, Sodium 470mg, Carb 20g, Fiber 4g, Total Sugar 4g, Added Sugar 0g, Protein 6g, Vitamin D 0%, Calcium 4%, Iron 20%, Potassium 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.