Refried Black beans

This recipe came from having a half can of leftover black beans in the refrigerator.  I was looking for a side for the chicken enchiladas instead of rice as pilaf is on the menu for tomorrow.  Remembering the can of beans, I went in search of a recipe.


 1/2 Tablespoon. extra virgin olive oil
 1/4 small onions, diced
 1 small garlic, minced
 1/2 can green chilies-drained-reserving liquid
 1 tsp. chili powder
 1/2 tsp. ground cumin
 1/2 can  black beans, drained and rinsed
 1 tsp. fresh lime juice


   1.  Heat oil in skillet over medium heat. Add onions, garlic and green chilies, 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.
2. Increase heat to medium. Add 1/2 cup beans, the liquid from the green chilies and enough water or stock to equal 1/3 cup liquid. Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.  

This recipe was a combination of several I found and incorporated the 1/2 can green chilies I had leftover from the chicken enchiladas.  I ended up mashing the beans with a fork, but I didn’t get them into a complete mush, as I like a bit of texture.

I forgot a photo, but imagine black mushy beans with a bit of cheese sprinkled.  Tasted great, but less than photogenic. 🙂

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *