Description
Quick and creamy refried beans made with canned beans and pantry staples, perfect for tacos, burritos, or as a side.
Ingredients
- 2 cans refried beans (pinto or black)
- 1 tablespoon olive oil or butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- Optional: splash of chicken or vegetable broth
- Optional toppings: shredded cheese, fresh cilantro, diced tomatoes, sour cream, sliced jalapeños
Instructions
- Warm 1 tablespoon olive oil or butter in a large skillet over medium heat until shimmering.
- Add the finely diced onion and cook, stirring occasionally, until translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for about 30–60 seconds until fragrant.
- Spoon in both cans of refried beans. Sprinkle the cumin and chili powder over the top. Stir vigorously with a spatula to break up any large lumps and combine everything.
- Reduce the heat to low and let the beans warm and marry with the aromatics for 5–10 minutes, stirring every couple minutes.
- If the mixture seems too thick, add a tablespoon or two of warm chicken or vegetable broth until you reach the desired consistency.
- Taste and add salt and freshly ground black pepper. Serve warm and add optional toppings as desired.
Notes
For vegan beans, use olive oil and vegetable broth. Store in an airtight container for up to 3–4 days in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican