Easy Refried Beans are perfect as a side to with your favorite Mexican dishes or as an ingredient in popular dishes such as enchiladas, burritos, quesadillas and tacos.
Easy Refried Beans
Refried beans are a very popular Mexican dish, partially because they’re super versatile. Not only can refried beans be used as a side, they can also be used as an ingredient in popular dishes such as enchiladas, burritos and tacos. This Easy Refried Beans recipe is ready in, saving you time and energy when compared to the more traditional way of making them which takes hours. The dish combines red kidney beans with the traditionally used pinto beans for extra flavor. This quick and easy recipe is perfect for busy weeknight meals or whenever you’re making your favorite Mexican entrees. For a more flavorful variation, substitute bacon grease for the olive oil in this recipe.
Prep time: 10 minutes
Cook time: 15 minutes
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- 3 tbsp extra virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, minced
- sea salt and black pepper, to taste
- 2x 16 oz cans pinto beans, rinsed and drained
- 1x 15 oz can red kidney beans, with liquid
- 1 tbsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp crushed red pepper flakes
- fresh cilantro, garnish for serving
Heat the olive oil in a large skillet over medium-high heat. Add in the onion and garlic and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
Reduce the heat to medium and add the beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using, to the skillet. Cook, stirring occasionally, until the beans are heated through and start to break apart slightly, approximately 8-10 minutes.
Remove the skillet from the heat. Puree the beans with an immersion blender until almost smooth.
Garnish with fresh cilantro, if desired.
Serve and enjoy!