Seasoned refried beans are the heart of this one, simmered with onion, garlic, cumin, chili powder, and smoked paprika until smooth and deeply flavorful. Sharp melted cheddar folds in for gooey richness, and the whole thing gets rolled tight and crisped in a hot skillet until the outside is golden and lightly toasted in spots. Every bite delivers that contrast of a crisp exterior against a warm, cheesy, well-spiced filling. Salsa and sour cream on the side round it out for scooping and dipping. This one's a solid pick for a gluten free dinner rotation, easy to make ahead and just as good reheated the next day.
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Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Stir in the cumin, chili powder, and smoked paprika and cook for 30 seconds, until the spices are fragrant and evenly coat the onion. Add the refried beans and water, stirring to combine. Cook over medium-low heat, stirring frequently, until the beans are heated through and smooth, about 4–5 minutes. Season with salt and pepper. Remove from heat.
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