First, let me state the obvious: it is not easy to take an appetizing picture of refried beans!
Beans and hash brown potatoes are a regular item in our breakfast rotation around here. Sometimes it is baked beans, and other times, we have black beans or refried beans. And sometimes we stuff the beans and potatoes inside a couple of corn tortillas and call them breakfast tacos.
Many people don't realize that refried beans are ridiculously quick easy to make, even without lots of oil. Isa's recipe is a slightly different variation of what I usually make, because of the addition of tomato sauce, and the coriander. Usually, I stick with cumin and a little bit of chili powder for the spices, instead.
I enjoyed the beans, but the girls did not. El Hombre wasn't here to try it, so I can't report on his assessment. SweetPotato said it was "too tangy" - maybe the tomato sauce? SweetPea said there was some "extra taste" that she couldn't identify, but she didn't like - maybe the coriander? So I guess this was too different than what they are used too.
In conclusion, even though I liked these beans, I'll probably stick to my usual way of making refried beans, since that's what the kids'll eat.