Recipes, Side Dishes

Easy Refried Beans for a Tasty Mexican Side Dish

Ready for some easy refried beans that aren’t from a can?! Traditionally, refried beans are made from pinto beans. This version also incorporates red kidney beans for an interesting alternative.

This quick and easy recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees. The beans perfectly pair with our One-Skillet Chicken and Black Bean Burrito Meal and Mexican Chopped Salad!

Easy Refried Beans for a Tasty Mexican Side Dish!

Ingredients:

  • 3 tablespoons extra virgin olive oil (or bacon grease for a more flavorful and authentic variation)
  • ½ medium yellow onion, diced
  • 2 garlic cloves, minced
  • Sea salt and black pepper, to taste
  • 2 16-ounce cans pinto beans, rinsed and drained
  • 1 15-ounce can red kidney beans, with liquid
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ t. crushed red pepper flakes (optional)
  • Fresh cilantro, to serve (optional)

Directions:

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.

Reduce heat to medium and add beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using. Cook, stirring occasionally, until the beans are heated through and start to break apart slightly, approximately 8-10 minutes.

Remove from heat and puree beans with an immersion blender or a potato masher until almost smooth. Serve topped with fresh cilantro, if desired. Enjoy!

Easy Refried Beans

Easy Refried Beans

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This quick and easy refried beans recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees.

Ingredients

  • 3 tablespoons extra virgin olive oil (or bacon grease for a more flavorful and authentic variation)
  • ½ medium yellow onion, diced
  • 2 garlic cloves, minced
  • Sea salt and black pepper, to taste
  • 2 16-ounce cans pinto beans, rinsed and drained
  • 1 15-ounce can red kidney beans, with liquid
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ t. crushed red pepper flakes (optional)
  • Fresh cilantro, to serve (optional)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.



Reduce heat to medium and add beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using. Cook, stirring occasionally, until the beans are heated through and start to break apart slightly, approximately 8-10 minutes.



Remove from heat and puree beans with an immersion blender or a potato masher until almost smooth. Serve topped with fresh cilantro, if desired. Enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 101mgCarbohydrates: 87gFiber: 28gSugar: 2gProtein: 30g

This data was provided and calculated by Nutritionix on 3/22/2020

Pin for Later!

Easy Refried Beans

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.