You'll turn to these restaurant style refried beans (and our Spanish Rice) for sides every time you make Mexican food at home. They are quick, easy and best of all even better than what you'll get at a restaurant.
In a large non-stick saucepan with high sides over medium-low heat, combine milk, bullion, garlic powder, and cumin. Whisk to combine. Whisk in the sour cream until incorporated. Fold in refried beans one can at a time, until incorporated.
When the beans are incorporated and heated through (don't allow them to boil) remove from heat and pour into 9 x13 dish.
Heat, covered with foil in a 350 degree F oven about 10-15 minutes or until beans are hot. Remove foil, sprinkle cheese over top and cook, uncovered, several minutes more until cheese is melted. Top with diced mild chilis.
Slow Cooker Note: Can be prepared to this point up to hour in advance and held in a slow cooker, covered, on low setting for up to an hour. Stir every 15 minutes.