Easy Refried Beans


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

Optional - 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!