Refried Black Beans

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This Refried Black Beans recipe utilizes canned beans and plenty of spices for quick and delicious homemade refried beans! These beans are great in burritos or as a side to your favorite tacos.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Side Dish

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 137kcal

Author: Megan Calipari

Cost: $3

Equipment

1 10 inch Skillet
1 Wooden Spoon
1 Strainer
1 Potato Masher
1 Chefs Knife
1 Cutting Board

Ingredients

1 tablespoon Extra Virgin Olive Oil
⅓ Cup Finely Chopped Yellow Onion about ½ of a small onion
1 tablespoon Finely Chopped Jalapeño about ½ of a large jalapeño
½ teaspoon Garlic Powder
½ teaspoon Cumin
1 15oz Can of Black Beans, drained but not rinsed see note
⅓ Cup Water
2 tablespoon Chopped Cilantro optional
Salt and Black Pepper

Instructions

Heat a 10-inch skillet over medium heat. Add olive oil and onion and cook until the onion is translucent, about 3 minutes.
⅓ Cup Finely Chopped Yellow Onion, 1 tablespoon Extra Virgin Olive Oil
Add the chopped jalapeño, garlic powder and cumin and cook, stirring frequently for 2 minutes longer.
1 tablespoon Finely Chopped Jalapeño, ½ teaspoon Garlic Powder, ½ teaspoon Cumin
Add the drained black beans, water and some black pepper. Allow the beans to simmer for 3 minutes. Then, remove from heat and mashed the beans with a potato masher until they reach your desired texture. See note!
1 15oz Can of Black Beans, drained but not rinsed, ⅓ Cup Water
Taste and season with salt if necessary. This will depend on the sodium content of your beans! Top with cilantro and serve!
2 tablespoon Chopped Cilantro

Notes

Try to find a lower sodium can of black beans.

Drain the excess liquid from the beans, but don't rinse them! We want a little bit of the starchy liquid in this recipe.

Mash the beans as finely as you like. And if they are too thick, add a splash more water to loosen them up.

Nutrition