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Refried Black Beans

Creamy and flavorful refried black beans perfect as a side dish, taco filling, or dip, made quickly with pantry staples.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked black beans or 1 can, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 1/4 cup vegetable broth or water
  • 1 tablespoon lime juice optional

Equipment

  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Potato masher or blender
  • Serving bowl

Method
 

  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat and sauté the finely chopped onion until translucent, about 3-4 minutes.
  2. Stir in 2 cloves minced garlic and cook until fragrant, about 1 minute.
  3. Add 1 teaspoon ground cumin and 1/2 teaspoon chili powder, stirring constantly for about 30 seconds to toast the spices.
  4. Stir in 2 cups cooked black beans and 1/4 cup vegetable broth or water, mixing well.
  5. Mash the beans to your desired consistency using a potato masher or pulse in a blender, leaving it chunky or smooth.
  6. Reduce heat to low and let the beans simmer for 10 minutes, stirring occasionally.
  7. Season the beans with salt to taste and stir in 1 tablespoon lime juice if using.
  8. Transfer the refried black beans to a serving bowl and serve warm.

Notes

These refried black beans pair well with tacos, burritos, or as a dip. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.