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Emily Hosanna

Refried Black Beans

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Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon avocado oil (or desired oil)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups cooked black beans (two 14.5-ounce cans)
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried Mexican oregano
  • 1/2 teaspoon salt
  • 1 cup cheddar cheese, freshly grated

Equipment

  • 1 medium sauce pan
  • 1 immersion blender or potato masher

Method
 

  1. Place a medium sized saucepan over medium heat and add oil.
  2. When oil begins to shimmer, add diced onion. Sauté onion for 4-5 minutes until lightly browned.
  3. Add minced garlic and continue to sauté for 30 seconds.
  4. Add black beans, chipotle powder, oregano, and salt.
  5. Reduce heat to medium-low and allow mixture to simmer for 5-10 minutes.
  6. Gradually add in shredded cheese and stir until cheese is melted.
  7. Use an immersion blender to blend beans to desired consistency. For a thicker and more rustic consistency, use a potato masher to crush beans into desired consistency.
  8. Optional: garnish with chopped cilantro, diced jalapeno peppers, or lime juice.

Notes

  1. I highly recommend using chipotle powder, smoked paprika, and Mexican oregano. If you do not have these ingredients on hand, chili powder can be substituted for chipotle powder, standard paprika can be substituted for smoked paprika, and marjoram or regular oregano substituted for Mexican oregano.
  2. For best results, use freshly shredded shredded cheese. Pre-shredded cheese contains anti-caking ingredients that prevents the shredded cheese from clumping together. These anti-caking agents can prevent the cheese from melting which can impact the overall consistency of the dish.
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