Refried Pinto Beans

These refried beans are the perfect vegetarian filling for tacos, burritos, layered Mexican dips or on top of nachos!

Course Appetizer, Dinner & Main Course, Snack

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 101

1 Tbsp (15 mL) canola oil
1 small onion, diced
2 cloves garlic, minced
1 tsp (5 mL) chili powder
1 1/4 cups (300 mL) cooked or canned pinto beans, drained & rinsed (see notes)
1/2 - 2/3 cup (125-150 mL) low-sodium vegetable or chicken broth, plus more if needed
2 Tbsp (30 mL) chopped fresh cilantro (see notes)
salt & pepper, to taste

Heat canola oil in large saucepan over low to medium 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 1/2 cup (125 mL) 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 a tablespoon at a time if needed to get the texture you want. Season mixture with salt and pepper. Stir in cilantro and serve!

A 14 oz (398 mL) can of pinto beans, drained & rinsed yields 1 1/4 cups (300 mL) cooked beans.
Not a fan of cilantro? Substitute with flat leaf parsley or Thai basil!
For spicier refried beans, add a few drops of hot sauce along with the salt and pepper.
You could also add chopped green chilies or minced jalapeno pepper to these beans to add some heat!