Refried Beans



  • 1 tablespoon vegetable oil
  • 1-1/2 cups chopped onions
  • 3 garlic cloves, minced
  • 2 teaspoons mild or hot chili powder
  • 1 teaspoon ground cumin
  • Pinch ground red pepper
  • 1 pound drained cooked pinto beans

In large nonstick skillet, heat oil; add onions, garlic, chili powder, cumin and pepper. Cook over medium-low heat, stirring frequently, 8 minutes, until onions are tender. Add beans, 1/4 cup at a time, mashing and mixing with wooden spoon, until mixture is coarsely mashed, adding water, 1 teaspoon at a time, to keep mixture from sticking. Stir in additional water, 1 teaspoon at a time, until mixture is slightly creamy but still firm.

Serves: 4


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