These refried black beans make a fantastic addition to tacos, burritos, tostadas or a dip for tortilla chips.
Course Side Dish
Cuisine Mexican & Southwestern
Keyword black beans
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
215 ounce cans Black Beans
You will also need: Non-stick skillet (at least 10 inches) and Rubber spatula or wooden spoon for mashing
Add the garlic powder, onion powder, cumin powder, salt and pepper to a small bowl. Stir to combine well.
Make the refried beans
Add the olive oil to a non-stick skillet. Heat the oil over medium heat. When the oil is hot, but nowhere near smoking, add the two can of black beans. Do not drain the beans; add them in with the liquid.
Sprinkle the seasoning mix over the beans and stir well to combine.
Allow the beans to come to a simmer. Don’t crank the heat, it will take about 4-5 minutes, stir occasionally.
When the beans come to a simmer, lower the heat to medium-low and start mashing them. Use a rubber spatula or the back of a wooden spoon to gently smash the beans. Move around the skillet, mashing and stirring as you go.
Continue cooking and mashing for approximately 3-5 minutes, or until the beans have reached the desired consistency.
Take the beans off the heat and serve immediately. If they look a little dry on top after a few minutes, just give them a good stir.