Do you remember those amazing Breakfast Tostadas from last week? Well I promised you the recipe for the Refried Black Beans that I made, and I never go back on my promises! I really LOVE these Refried Black Beans!!! They were so delicious on the breakfast tostadas, that I made them again for tonight’s dinner – Cilantro Lime Steak Salad…..delicious!!
Oddly enough, I found this recipe in Simply Gluten Free Magazine (May/June 2014). I was drawn to the fact that they are vegan, not that they are gluten free. 😉 That is just an added bonus!
How to make Refried Black Beans:
Start by heating olive oil in a large skillet. Add the chopped onions, chili powder, and ground cumin…..
Cook, stirring occasionally for 5 minutes, until tender…..
Add the beans and water…..
Smash the beans with a potato masher or the back of a large spoon…..
Season with salt and pepper to taste, and serve with Vegan, Monterrey Jack, or Queso Fresco cheese, if desired.
They make the perfect side dish for your favorite Mexican meals, and an excellent base to tostadas, salads, dips, and burritos. One of these days I will get around to making Traditional Refried Beans made with pinto beans, but for now I am happy with these.
More delicious Mexican recipes:
Restaurant-Style Blender Salsa
Enjoy!!
Refried Black Beans
Ingredients
- 1/2 large yellow onion chopped
- 2 Tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 30 ounces organic black beans two cans, drained and rinsed
- 3/4 cups water
- sea salt and black pepper to taste
- Queso fresco Monterey Jack, or vegan cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the onions, chili powder, and cumin. Stir to combine and cook for 5 minutes, until tender.
- Add the black beans and water.
- Smash beans with a potato masher or the back of a large spoon. Continue cooking until heated through.
- Season to taste with salt and pepper. Sprinkle with cheese if desired.
Notes
- If beans are too thick, add additional water to thin.
Jamie @ Love Bakes Good Cakes says
May 30, 2014 at 2:00 amI think I need to just come and stay at your house for awhile!! You always have the best stuff! Pinning these beans!!
Adam @ CorrChilled says
May 30, 2014 at 10:00 amNice recipe and cool photos 🙂
Lisa Johnson says
May 30, 2014 at 7:32 pmThank you Adam!!
marcie says
June 1, 2014 at 9:33 amThis is a great idea, Lisa — black beans are my favorite, and they’d be incredible refried…especially homemade!
Lisa Johnson says
June 3, 2014 at 10:01 pmThank you Marcie – I actually like them better than regular refried beans. 🙂
Claire @ A Little Claireification says
June 2, 2014 at 11:08 amOh yes. Come to Mama – I love refried beans! Great recipe and pics as always, Lisa! Pinned!
Lisa Johnson says
June 3, 2014 at 9:59 pmAww, thank you Claire!!
Lori Hart says
June 17, 2014 at 1:31 pmThis looks amazing!! Found your recipe at Two Cup Tuesday. I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already. Here is the link
http://bit.ly/1lNY6hK
Lori
Diane Balch says
June 26, 2014 at 2:10 pmThis is exactly what I need to do with the black beans in my pantry. I love that you can make this out of the pantry. Pinning.