AuthoradminThis recipe for Perfect Refried Beans will become a go-to favorite to serve with all of your Mexican dishes.
1 tbsp olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tsp chimayo, chili powder or cumin
1 (15-ounce) can pinto or black beans, low sodium preferable ~ drained and rinsed
2/3 -1 cup vegetable or chicken broth
salt and pepper to taste
top with
chopped fresh cilantro
crumbled queso fresco
1
Heat the oil in a large skillet over medium heat, when hot add the onions. Cook for 3 minutes until fragrant.
2
Add the garlic and chili powder, stir and cook for another minute.
3
Stir in the beans and broth, cook for 5 minutes until beans are hot.
4
With a fork or back of a wooden spoon, mash the beans against the edges of the pan until they reach the consistency you like.
5
Add more broth if needed.
6
Top the beans with cilantro and queso fresco.
CategoryBeans, Courses, Diets, Gluten Free, Grain Free, Main Ingredients, Side Dishes, VegetarianCuisineMexican, Southwestern, VegetarianCooking MethodSauteeing
Ingredients
1 tbsp olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tsp chimayo, chili powder or cumin
1 (15-ounce) can pinto or black beans, low sodium preferable ~ drained and rinsed
2/3 -1 cup vegetable or chicken broth
salt and pepper to taste
top with
chopped fresh cilantro
crumbled queso fresco
