Refried Black Beans (Better than Store-Bought)
- PREP 5min
- COOK 10min
- TOTAL 15min
We eat a lot of refried beans in our house, but we are usually disappointed with the store-bought cans. Our refried black beans recipe calls for canned or cooked black beans (canned makes this really quick!). To see how we cook black beans, see our black beans recipe (tips for using them instead of canned are provided below the recipe).
You Will Need
2 (15-ounce) cans black beans, drained and rinsed
2 tablespoons avocado oil or extra-virgin olive oil
½ medium onion, finely chopped (about ¾ cup)
2 garlic cloves, minced
¾ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon fine sea salt, plus more to taste
⅛ teaspoon cayenne pepper (optional)
1 cup (240 ml) vegetable broth, chicken broth, or water
Lime wedges, for serving
Optional toppings: Sliced jalapeño, crumbled queso fresco, shredded cheese, diced raw onion, diced tomato, and fresh cilantro
Directions
1In a large skillet, heat the oil over medium-high until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown at the edges, 4 to 5 minutes.
2Stir in the garlic, chili powder, cumin, smoked paprika, salt, and cayenne (if using). Cook, stirring constantly, until fragrant, about 30 seconds.
3Add the black beans and cook, stirring frequently, until heated through, 1 to 2 minutes. Pour in the broth. Using a potato masher or the back of a wooden spoon, mash the beans to your desired consistency.
4If the beans seem dry, add a splash more liquid. (The beans will continue to thicken as they sit, so keep a little extra broth nearby if making these in advance.) Taste and adjust the salt if necessary. Serve warm with lime wedges and your choice of toppings.
Adam and Joanne's Tips
- Keep leftover beans in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. As you reheat, you may need to add a splash more broth to bring it back to a creamy consistency.
- For home-cooked beans, use 3 cups (470 g) cooked black beans. You can use some of the bean cooking liquid in place of the broth called for in the recipe above. Here is how to cook black beans, if you are interested.
- The nutrition facts provided are estimates and do not include optional toppings.