Easy Refried Beans
These refried beans are a simple, flavorful side dish with a little kick from jalapeños and a blend of spices. Creamy or chunky—it’s up to you! Perfect for tacos, burritos, or as a dip for your chips.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp canola oil
- 1/3 C white onion (chopped)
- 2 cloves garlic (minced)
- 1 jalapeño (diced)
- 2 15-oz cans pinto beans
- 1 Tsp cumin
- 1 Tsp chili powder
- 1/2 Tsp kosher salt (to taste)
Instructions
- 1
Heat a medium-sized saucepan over medium-high heat and drizzle in 1 tablespoon of canola oil. Add the chopped onions and sauté until they start to soften and brown around the edges.
- 2
Reduce the heat to medium and toss in the minced garlic. Stir for just a minute until fragrant, then add the diced jalapeño.
- 3
Stir in the pinto beans (liquid included) and bring everything to a simmer. Once it’s bubbling, add the cumin, chili powder, and kosher salt. Reduce the heat to medium-low, cover, and let it simmer for about 10 minutes.
- 4
Turn off the heat. Use an immersion blender* or potato masher to mash some or all of the beans, depending on how smooth or chunky you like them.
- 5
Heat a skillet over medium-high heat and add the remaining 1 tablespoon of canola oil. After the oil is hot, pour in the beans and stir. Cook until the beans thicken up and look a little dried out. Dassit!