This quick and easy refried beans recipe is the perfect side dish for either breakfast, lunch or dinner. I use to completely overlook this delicious dish, up until a few years ago when I had the best breakfast taco that included scrambled eggs and refried beans. Game changer. Since then, my opinion on them has completely changed. Plus, according to multiple studies they’re pretty good for you! Apparently these little guys (the beans) are a good source of Protein, Vitamin C and Fiber.
Ingredients needed to make these quick and easy refried beans
- 1 Tbs of extra-virgin olive oil
- 1 cup onion, finely chopped
- 3 garlic cloves, minced
- 1/4 tsp cumin
- 1 tsp chili powder
- Salt
- Pepper
- 1/2 cup water
- 2 cans of pinto beans (15 oz cans)
- 3 Tbs fresh cilantro, chopped
- 1 lime, squeezed for fresh juice*
Hot tips to remember when making this recipe
- Use fresh cilantro
- Use this recipe to make Roasted Veggies and Refried Bean Tacos
- Make sure your onions are chopped small and are thoroughly cooked before adding in your spices and beans. You don’t want any crunchy bits in your refried beans
- If you can’t get the consistency you want from using a fork to mash the beans, use a food processor (which I usually do)
- If you want to spice up your refried beans, add in some jalapeños!
How to make these quick and easy refried beans
Grab a handy dandy saucepan, and begin to warm you olive oil over medium heat. Once ready, add your onions and salt and begin to cook, stirring occasionally, until the onions start turning translucent. Don’t you just love the smell of onions cooking on the stove? It always smells so good! Anywho, once your onions are ready, stir in your cumin, chili powder and minced garlic. Be sure to coat all the onions! Once the onions are coated and everything is mixed nicely, add in you water and drained beans. Stir and cover to cook for 5 to 8 minutes.
Remove lid, and reduce the heat to low. Grab a fork or a potato masher – or really anything that could mash your beans, and begin mashing until you’ve reached your desired texture and consistency. Continuing cooking and stirring for another 5 minutes, and then remove the beans from the heat. Now, if you’re like me and you like your refried beans pretty smooth and practically lump-free, you can always let your beans cool and then pop them in your food processor (on low). The last step is easy! just add in your freshly chopped cilantro and lime juice, and your refried beans are ready to roll!
Looking for more vegetarian recipes? Be sure to check out:
Quick and Easy Refried Beans
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
- 1 Tbs of extra-virgin olive oil
- 1 cup onion, finely chopped
- 3 garlic cloves, minced
- 1/4 tsp cumin
- 1 tsp chili powder
- Salt
- Pepper
- 1/2 cup water
- 2 cans of pinto beans (15 oz cans)
- 3 Tbs fresh cilantro, chopped
- 1 lime, squeezed for fresh juice*
Instructions
- In a saucepan, begin to warm olive oil, over medium heat. Add onions and salt and begin to cook, stirring occasionally, until the onions start turning translucent
- Add cumin, chili powder and minces garlic. Stir until mixed thoroughly with the onions
- Add water and beans. Stir and cover to cook for 5-8 minutes
- Remove lid, and reduce the heat to low. Begin mashing the beans with a fork or masher, until you’ve reached your desired texture and consistency.* Continue to cook the beans (uncovered) for around 5 minutes
- Remove saucepan from heat and stir in the cilantro and lime juice.
Notes
My favorite candies are warheads, so to say I like things tarty and sour would be an understatement. With that being said, I love the tartness a whole lime adds to the refried beans – however, try it with 1/2 lime squeezed first, before adding more!
If you like your refried beans with a smooth consistency(free of lumps), first let the beans cool down, then use your food processor (on low) to get your desired consistency.
- Category: Bites
- Cuisine: Mexican
Keywords: Quick and easy refried beans
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