Take your taste buds on a trip to Mexico with these hearty and deliciously creamy Refried Beans.
I grew up in a suburb of New Jersey bordering the Hudson River, just on the opposite side of New York City. We had a huge Latin American community, which was a blessing when it came to the area’s culinary scene. Cuban sandwiches, Puerto Rican rice with pigeon peas, Colombian arepas, Peruvian ceviche—it didn’t take long for me to find a restaurant serving these emblematic dishes. But my favorite place to grab a bite was always Mexico Lindo, the Mexican restaurant right across the street from our house. On Friday nights, my dad would treat us all to dinner there, and it was quite the experience. From the mariachi band that sometimes serenaded us to the memorable fried ice cream they offered as dessert, there was a lot to love about that quaint little restaurant.
One of my favorite dishes at Mexico Lindo was their frijoles refritos (refried beans), which they served as a starter with salsa and a basket of freshly made tortilla chips redolent with the aroma of smoky, sweet corn. To this day, if there’s a dish that instantly takes me straight back to my childhood and those happy moments spent with my family, it’s refried beans. That’s why I regularly turn to this recipe when I’m feeling a little nostalgic. Creamy, hearty, and delicately spiced with warm cumin and a touch of chili, these refried beans are not only delicious as a snack but also a great filling for healthy wraps. Pinto beans are chock-full of fiber and protein, making this an excellent choice for vegans, vegetarians, or dinner on Meatless Monday.
Adding even more flavor
This recipe is simple and delicious, but there are ways to make it even more crave-worthy. One of my favorite tweaks is to add a spoonful of chipotle paste right before serving. It gives the beans such an irresistible smoky warmth! Hot smoked paprika powder will have the same effect. If you’re looking to add some serious punch, stir in chopped jalapeños or add a few good shakes of hot sauce. To make the refried beans a little more substantial, consider topping them with crumbled cotija cheese, a spoonful of spicy salsa, chopped avocado, and a scattering of green onions. I can’t think of anything more delicious with warm tortilla chips!
How can I store leftovers?
Once cooled, transfer the refried beans to an airtight container and store them in the fridge for up to 4 days. You can also freeze them in a freezer-safe container or Ziploc bag. Thaw overnight in the fridge. When you’re ready, you can serve them however you prefer: cold, room temperature, or heated. To reheat, just add a bit of water or broth to the beans in a pan on medium heat on your stovetop. You can also warm them up in a covered dish in the microwave.
Serving suggestions
Serve these tasty refried beans with warm tortilla chips or crisp veggies, use them as a topping for our hearty Oven-Baked Nachos, or slather them into our Oven-Baked Chicken Fajitas. I also love serving them for breakfast topped with Salsa and Sunny-Side-Up Eggs!
Refried Beans
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion chopped
- 2 cloves garlic minced
- 1/8 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 can pinto beans (15 1/2 ounces) rinsed and drained
- 2 tablespoons water
- 1 tablespoon chopped fresh cilantro
- 1/2 tablespoon lime juice
- Pinch of fine sea salt
Instructions
- In a medium frying pan, heat the olive oil and add the onions. Cook until they have softened and are turning translucent, about 5 minutes.
- Add the garlic, chili powder, and cumin. Cook for another minute until fragrant. Add the beans and the water. Stir, cover, and cook for 5 minutes.
- Reduce the heat to low and remove the lid from the pan. Mash the beans with a potato masher or the back of a fork until you reach your desired consistency. Cook the beans for 4 more minutes.
- Remove the pan from the heat and stir in the cilantro and lime juice. Season with the sea salt and add a splash of water if the beans seem too dry. Your refried beans are ready to serve!
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