Description

Refried Beans are a classic Mexican side dish made by mashing cooked pinto beans and sautéing them with garlic, onions, and spices for a creamy and flavorful dish. Perfect for tacos, burritos, or as a dip.

Ingredients

Units Scale

2 cups dried pinto beans (or 3 cans of cooked pinto beans, drained and rinsed)
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
2 cups chicken or vegetable broth (or water)
1/4 cup unsalted butter (optional, for creaminess)
1/4 cup chopped cilantro (optional, for garnish)

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Instructions

If using dried beans, rinse and sort them. Place beans in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 1–2 hours, or until beans are soft. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
Add garlic and cook for 1 minute more until fragrant.
Add cooked beans (or canned beans), cumin, chili powder, salt, and pepper to the skillet. Stir to combine.
Pour in the broth and simmer for 5–10 minutes to allow the flavors to meld together.
Using a potato masher or immersion blender, mash the beans to your desired consistency (smooth or chunky). Add butter for extra creaminess and stir to combine.
Garnish with cilantro if desired and serve warm with tacos, burritos, or as a side dish.

Notes

For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper while sautéing the onions and garlic.
These beans can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
If you prefer smoother refried beans, continue mashing or blend with an immersion blender until smooth.

Nutrition

Serving Size: 1/4 of recipe
Calories: 180
Sugar: 1g
Sodium: 450mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 7g
Cholesterol: 5mg