Because refried black beans are so versatile and can be enjoyed plain or as a filling for enchiladas, tacos, burritos or omelets, they are a must in your stock of recipes. If you’re cooking the beans from scratch, start with 1 1/2 cups dry beans; also, reserve 1 cup of the cooking liquid to use instead of the stock. Add a little water or stock to the beans when you rewarm them.
- 2 Tbs. extra virgin olive oil
- 2 small onions, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 tsp. chili powder, preferably chipotle
- 1 tsp. ground cumin
- 2 15-oz. cans black beans, drained and rinsed, or 3 cups cooked beans
- 1 cup low-sodium vegetable stock or bean cooking liquid
- 1/2 tsp. salt
- 2 Tbs. fresh lime juice
- Heat oil in skillet over medium heat. Add onions, garlic and jalapeño, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.
- Increase heat to medium. Add 1 cup beans, 1/3 cup stock and salt. Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid evaporates, 7 to 10 minutes. Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring. Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.
- Serving Size: Serves 4
- Calories: 275
- Carbohydrate Content: 39 g
- Fat Content: 8 g
- Fiber Content: 13 g
- Protein Content: 13 g
- Saturated Fat Content: 1 g
- Sodium Content: 330 mg
- Sugar Content: 4 g