These easy refried black beans on require five ingredients and five minutes. They’re the fastest Mexican side dish you’ll ever make.
Don’t you love the beans that come with your food at a Mexican restaurant? I don’t normally pay extra to get them, but if they’re already on my plate, I think they’re such a treat. I especially like when there’s still a bit of whole bean in there. On Valentine’s Day, we were supposed to go out with friends for dinner, but since Marc ended up working pretty late, I decide to make tacos at home instead.
Of course, I still wanted those beans, so I tried making a quick batch on the stove while the taco meat was cooking. I normally prefer black beans anyway, so that’s what I used, and everything else was already in my pantry.
To get the beans the right consistency, you want to use a good old-fashioned potato masher. If you don’t have one, you can probably make due with the back of a ladle or maybe a spoon. But, they’re really a great tool to have on hand anyway, so you should probably get one.
5 ingredient easy refried black beans
You can mash your beans completely or leave them a bit chunky, which is why I like. Either way, the beans are done in under 5 minutes, and they’re just as good, if not better, than the beans from your favorite Mexican restaurant.
Easy Refried Black Beans
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 - 4 tablespoons diced green chilies
- 1 large can black beans, mostly drained* (not rinsed)
- 1 teaspoon cumin
- 1/4 teaspoon salt & pepper
- Fresh cilantro, chopped (optional, for garnish)
In a large saucepan, heat olive oil to medium-high and add garlic and diced green chilies. Sauté until fragrant, about 1 minute.
Add beans, cumin and salt & pepper. As the beans cook, mash beans with a potato masher to desired consistency and stir occasionally to prevent sticking.
Remove from heat when beans have thickened and excess liquid has evaporated. Top with fresh cilantro before serving (optional).
When draining black beans, only drain the excess liquid from the top of the can. Leave the rest that's hiding between all the beans. It's needed to get the beans to the right consistency.
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