Description
This Easy Refried Beans recipe is a simple and flavorful side dish perfect for Mexican or Tex-Mex meals. Made with pantry staples like canned pinto beans, onion, garlic, and spices, it comes together quickly on the stovetop and yields creamy, well-seasoned beans perfect for tacos, burritos, or as a dip.
Ingredients
Scale
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ cup finely chopped yellow or white onion (about ½ small onion)
- ¼ teaspoon fine sea salt
- 2 cloves garlic, pressed or minced
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
- ½ cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice (about ½ medium lime), to taste
Instructions
- Cook the onions: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onions and salt, then cook while stirring occasionally until the onions soften and become translucent, about 5 to 8 minutes.
- Add spices and garlic: Add the minced garlic, chili powder, and ground cumin to the saucepan. Stir constantly and cook until fragrant, about 30 seconds.
- Add beans and simmer: Pour in the drained pinto beans and water. Stir to combine, then cover and cook for 5 minutes to heat through and meld flavors.
- Mash the beans: Reduce the heat to low and remove the lid. Using a potato masher or the back of a fork, mash at least half of the beans to achieve your preferred texture. Continue cooking uncovered, stirring often, for an additional 3 minutes to thicken.
- Finish and serve: Remove the saucepan from heat and stir in the chopped fresh cilantro and lime juice. Taste and adjust with additional salt or lime juice if needed. If the beans seem dry, add a small splash of water and stir. Cover until ready to serve.
Notes
- Use either canned pinto beans (rinsed and drained) or cooked dried pinto beans depending on your preference or availability.
- Adjust the chili powder and cumin amounts to your desired spice level.
- For creamier beans, mash more thoroughly or use an immersion blender for a smoother texture.
- The lime juice adds brightness—add it gradually to taste.
- Leftovers keep well in the fridge for up to 4 days and can be reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: refried beans, easy refried beans, pinto beans, Mexican side dish, vegetarian beans, quick beans recipe
