1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 6 servings |
||
| Calories 247 | ||
| Calories from Fat 51 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 635mg | 18% | |
| Total Carbohydrate 38.1g | 12% | |
| Dietary Fiber 13.0g | 51% | |
| Sugars 0.6g | ||
| Protein 12.9g | 25% | |
Ingredients
- 2 tablespoons canola oil
- 2 garlic cloves
- 2 (15 ounce) cans pinto beans, drained, reserving 1/4 cup of liquid (black beans also work well)
- 1 teaspoon cumin
- 1 teaspoon chili powder (less for a lower heat-tolerance)
- 1/2 lime
Directions
1
Heat oil in a heavy skillet over medium-low heat.2
Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.3
Smash garlic cloves with a fork just enough to break them open and flatten them a little.4
Add pintos and liquid and cook until heated through, about 5 minutes.5
Add spices and salt to taste. Stir well.6
Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.7
When mashed to your liking, squeeze the lime juice all over the beans and serve warm.8
These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: armymomx2
On Aug 11, 2009
Yummy! The only change I made was I used bacon grease that I keep in the freezer instead of canola oil...that's how a local Mexican restaurant makes theirs...and I love their beans. Oh, I and I forgot the lime and they are still super good and 10x's better then canned refried beans.
From: JDeezy
On Jul 20, 2009
Made these tonight and it was the first time I've ever made refried beans. This recipe was fantastic and I would not change a thing. Thank you very much for sharing.
From: Bobbie
On Oct 8, 2007
These beans are both simple to make and wonderful to eat! I followed your recipe and directions to a "t" and can't say there is anything I would change. I wondered if maybe there might be too much garlic — but it was perfect. The addition of the cumin and chili powder really boosted the flavor. And the lime juice just made the beans and spices come together. Thanks for posting the recipe.
From: lynmoz
On Mar 19, 2008
Awesome! I used bacon fat & added a few strips of bacon along with the garlic. Then I chopped up the bacon in the food processor & added them back in with the smashed beans. These were perfect for my chimichangas! Thank you!
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