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Refried Pinto Beans

These refried beans are the perfect filling for a corn or whole wheat tortilla or topping for a beef burrito.


  • 1 Tbsp (15 mL) canola oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 5 mL chili powder
  • 14 fl oz (398 mL) canned pinto beans, drained & rinsed
  • 2/3 cup (150 mL) low-sodium chicken broth (more if needed)
  • 2 Tbsp (30 mL) chopped fresh cilantro
  • salt and pepper to taste


Heat canola oil in large saucepan over medium to low heat. Add onion and cook until tender, about 3 minutes. Stir in garlic and chili powder and cook 1 minute longer. Stir in beans and chicken broth and cook until beans are warmed through, about 5 minutes. Mash beans with a potato masher or the back of the wooden spoon, adding more broth if needed. Season mixture with salt and pepper. Stir in cilantro.

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