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refried black beans

Re-fried Black Beans

Anthony Seed
I love Mexican cuisine. Normally, you would try this recipe with pinto beans, but black beans are great to use!
Full of flavor, protein, and fiber, this dish is great as a dip, a spread,
or in dishes like tacos, fajitas, and enchiladas.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dips, Sauces and Marinades
Cuisine Mexican
Servings 4 people


  • 1 can 540 milliliter can of black beans drained and rinsed
  • 1 onion small, diced
  • 1 pepper jalopenio or chili seeded and diced
  • 1 clove garlic chopped
  • 2 teaspoons smoked paprika
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 tablespoon water


  • In a medium saute pan over medium heat, saute onions, garlic, and diced hot pepper for 3 mins.
  • Add beans and spices, saute for 3 additional minutes.
  • Using a potato masher, mash the beans while in the pan leaving some larger bits of beans for consistency.
  • Add water and mix until paste forms. If you prefer it thinner, simply add additional water.
  • Saute for another 2-3 minutes and serve.


If you accidentally added too much water when mashing the beans, you can either strain some off or just let it simmer a bit longer and it will reduce.
Keyword gluten free vegan snack