Refried beans are one of my favorite things to prep for the week. They make a flavorful, high fiber addition to wraps, grain bowls, and even sandwiches. Hear me out! I think refried beans need to get hummus’ brand manager. I love hummus, and there are some extraordinary hummus’s out there, but there are also a lot of super bland hummus’s on the shelves. I have a theory that anything hummus can do, really yummy refried beans can do. Enter: really yummy refried beans.

I have another post all about my obsession with beans here, so it’s no secret that I love them. Here is a 15 bean soup that was a staple in my house growing up. I even have a pressure cooker method for refried beans for when you’ve got dried pintos knocking around your pantry. I am going to make a bold statement and say these shortcut refried beans may be my current favorite version of beans. Gasp!

Let me explain. Instead of having to deal with dried beans, this shortcut recipe uses two cans of beans and takes a quarter of the time. Canned beans are excellent. They are always perfectly cooked and they have a nice, salty little bath they come in that is going to add a ton of flavor in a short amount of time to your refried beans.

I could literally eat this entire recipe of refried beans with chips. But they also make a great addition to any dinner. They make a great baby food (rinse the beans and add 1/2 cup water instead to remove much of the salt. And don’t add any salt). I also often use these beans as a filling for quesadillas for my dairy averse kiddo.

Tex-Mex restaurants have it right. You want these refried beans to be pour able enough that they create a puddle on your plate that is perfect for scooping, dipping, or swiping. Add a small amount of water when blending, if your beans are not pouring well. Top with melty cheese if you want to entice a cheese lover in your house.

Shortcut Refried Beans

Ingredients

½ yellow onion

1 Tablespoon olive oil

2 cloves garlic

¼ teaspoon salt

½ teaspoon chili powder

¼ teaspoon ground cumin

2 cans pinto beans

2 Tablespoons fresh cilantro

1 lime

Instructions

1. Dice onion. 
2. Mince garlic. 
3. Add onion and olive oil to a large skillet. Cook on medium heat until onion is soft and slightly clear. 
4. Add garlic and cook, stirring constantly, until you can smell the garlic (about 30 seconds). 
5. Add salt, chili powder, cumin, and pinto beans (with juices). Cook until beans are warm. 
6. Mash with potato masher. If you want a smoother texture, use an immersion blender, or add beans to a blender and blend until smooth. If beans are not as smooth as you want, add 2 Tablespoons warm water at a time and blend. If it still isn’t smooth, repeat until you get the texture you want.  
7. Serve with cilantro and lime wedges. 

Notes

• I like to use these beans as a base with rice for my Sheet Pan Chicken Fajitas and make a Chipotle style bowl.