Delicious Refried Beans Recipe

Refried beans are pinto beans thickly mashed and served as a dip or side dish with tortilla chips. For yet another delicious dip or side dish, try my Pico de Gallo.

Refried Beans

Amelia

This easy refried beans recipe features mashed pinto beans cooked with sautéed onions, garlic, cumin, and chili powder for a rich, flavorful side dish or dip, perfect for tacos, burritos, or tortilla chips, and can be stored in the fridge for up to five days or frozen for up to a year.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine American, Italian

Servings 5 People

Calories 138 kcal

Ingredients

  

• 2  Tbsp Olive oil
• 1  Small yellow onion, finely diced (approximately ½ cup)
• 1 Tsp Garlic, minced
• 2 Cans (15 Ounces each) Pinto beans, undrained
• 1 Tsp Chili powder
• ½ Tsp Cumin
• ½ Tsp Kosher salt
• ½  Medium lime, juiced (approximately 1 tablespoon)
• Cilantro, for garnish
• tomato, for garnish
• cheese, like cotija, for garnish

Instructions

 

• Add oil to a big cast-iron or stainless steel skillet and place it over medium heat. Add the onion when the oil is sizzling. Cook for 8 to 10 minutes, or until very tender.
• Add the garlic and continue cooking for 30 seconds.
• Add salt, cumin, chili powder, and beans. Stir to mix, then cook, stirring periodically, until cooked through, about 5 to 7 minutes.
• Turn the heat down to low. Mash the beans for 8 to 10 minutes, or until they reach the consistency you want, using a potato masher or the back of a spoon. The liquid will evaporate more easily if the heat is kept low.
• Stir in the lime juice until well blended.
• Add cotija cheese, tomatoes, and cilantro as garnish. Serve warm as a side dish or with chips!

Keyword Beans, Refried Beans

Beans Refried

Once you see how you won’t need to buy canned refried beans once they are, and how delicious they taste, you won’t need ingredients and a couple of cans of pinto beans; you can make this well-liked meal for tacos and burritos. Some of the beans might also be used in my Chicken Tortilla Casserole or as a topping for Taco Lasagna.

Ingredients for Beans

Onion: For this recipe, I used a small yellow onion.

Beans: The most popular beans for refried beans are pinto beans, which I used. You might also use black beans or other types of beans, such as kidney beans, red beans, or navy beans.

Spices: I added salt, cumin, chili powder, and garlic to the beans to flavor them.

Lime juice: A tablespoon adds a little to the beans’ flavor.

The Recipe for Refried Beans

Since you will be crushing the beans directly in the pan, have a cast-iron or stainless steel skillet before beginning this dish. Heat the skillet over medium heat and add the oil. Add and sauté the onions in the heated oil. After that, sauté the garlic for around 30 seconds.

Add the beans, cumin, chili powder, and salt to the skillet. Cook over medium heat, stirring periodically, for 5 to 7 minutes. Now, turn the heat down to low and prepare to mash the beans. Be patient; achieving the desired consistency takes 8 to 10 minutes. Keep the heat on low to aid in the liquid’s evaporation.

Mash the beans until they are the desired consistency, then stir in the lime juice. Lastly, add tomatoes, cilantro, and cotija cheese (or any other cheese you choose) to the beans as garnish.

How to Keep Refried Beans Fresh

Covered and refrigerated, refried beans are kept for four to five days. You can freeze them or keep them in the refrigerator. Refried beans can be frozen by: