How To Make Black Refried Beans

Make your own refried beans

Raise your hand if you love refried beans! How about black refried beans? Ok,how about refried black beans you can whip up in 10 minutes from a can with afew staple pantry ingredients and a skillet? Yeah, I’m right there with ya! Imean, what’s NOT to love about all of that?!

Refried Beans Recipe Ingredients

* extra virgin olive oil * fresh garlic * cumin * chili powder * cooked black beans (canned or homemade) * salt and pepper

Step 3: Add canned black beans and broth.

In case you didn’t notice in the ingredient rundown, I used no salt addedblack beans from HEB. These canned black beans have less liquid in the canthan most other canned black beans. That’s why I’ve given a range for thebroth. Start with the half cup of broth/cooking liquid and add as needed. Usethe above right photo as a visual cue for the amount of liquid needed.Don’t sweat perfection here. If you add too much, the liquid will still cookoff. Just give it a few more minutes.

Ways to Use Your Refried Black Beans

Keep it simple by smearing your beans on a tortilla to make tacos or tossing adollop on nachos, get creative and work them into a recipe like my barbacoabeef tostadas, or serve them as a side dish. Here’s a handful of main dishesthat would go well:I can’t wait to hear what you think about these refried black beans or how youuse them. Leave a recipe review or pop in my free Facebook group to share yourrecipe ideas with more than 16,000 other healthy home cooks. And if you have arecipe question I forgot to cover, drop a comment at the bottom of the post.

Refried Beans Ingredient Rundown

To keep things as easy as possible, I tested this recipe with dried garlic andonion powder instead of fresh. While you can get away with dried spices insomething like my black beans quesadillas, it just isn’t the same here. Thecanned beans and green chiles save a ton of time and work already. So take theminute or two to prep fresh onion and garlic.Other than what you see here, you’ll need a tablespoon of olive oil (or yourchoice of fat), a tablespoon or two of hot sauce (or an acidic component likelime juice), and some beef or chicken broth. And that’s it.

The Easiest Refried Black Beans

Easy refried black beans made in under 15 minutes with canned beans, are aweeknight staple to go with all of your Mexican food favorites! (vegan,gluten-free, nut-free) * Author: Kaleigh * Cook Time: 10 min * Total Time: 10 min * Yield: 4 servings 1x * Category: side dish * Method: stovetop * Cuisine: Mexican * 1 teaspoon olive oil (can also use avocado or canola oil) * 1 (15 oz) can black beans, drained and rinsed * Up to ¼ cup water * 1 teaspoon chili powder * ½ teaspoon garlic powder * ½ teaspoon onion powder * ¼ teaspoon ground cumin * Salt, to taste * Juice from ½ lime

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Follow me on Pinterest to see all of my recipes organized in one place withphotos!Traditional Chili with Ground TurkeyI tried this on my hubby and mom and they were impressed! Just the rightamount of “kick” from the jalapenos. Things I changed were omitting the bellpepper and using black beans in place of the pinto beans. It was excellent!Will definitely be making this again. (I also transferred to a slow cookerafter the meat mixture had cooked).This chili came out great. I did not use the bell peppers or they thyme but Ifollowed everything else in the recipe. Pretty simple I will definately makethis again.great on a cold rainy fall day! I doubled the jalapeno peppers and threw in acan of beer. Plus put it in the crock pot on high for the afternoon. If youlike spicy this will clear out your sinuses!This chili recipe is delicious. I will definitely make this again with theground turkey. I only made slight substitutions for ingredients I had on hand:small can of mild chopped green chilies instead of the jalapeno peppers, blackbeans instead of the pinto beans. I added a few drops of hot sauce to make ita little spicier. As mentioned in the directions, I left the lid off whilesimmering so it was thickened the way I like it. Thank you.LOVE, LOVE, LOVE, this chilli. By far the best chilli recipe I’ve found so far:) wouldn’t change a thing. Thanks Jessica Lynn this ones a keeper.This was delicious. I didn’t use all the sugar, but there was still somesweetness. I used 1 can of kidney beans and 1 can of black beans. I didn’t usejalapeno and it was perfect for me and my daughter was able to eat it.Great recipe! I doubled it and used an Oktoberfest beer. Awesome for a coldwinter day.Great recipe, easy to make but the changes I made were to use oregano andancho chili pepper, substituted brown sugar for the white sugar, added a tbl.of unsweetened cocoa powder and used Guinness beer instead of the beef broth.Perfect with a smoky flavor.Well this chili was the first I’ve ever made and probably will be the lasttime I make this recipe. I used dry beans in lieu of canned and I would usemore ground meat way too beany for me and my husband. The flavor was goodthough.”

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