This quick and easy Spicy Refried Beans recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees.
With Lent quickly approaching, I see plenty of bean and cheese burritos coming up for Friday dinners. These refried beans are a delicious way to spice those up. Or serve along side any of your favorite Mexican dishes.
Refried beans traditionally use pinto beans, but this recipe adds some kidney beans for additional flavor and texture.
Spicy Refried Beans
- 3 tablespoons extra virgin olive oil
- ½ medium onion (diced)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
- 2 cans 16 ounce pinto beans (rinsed and drained)
- 1 can 15 ounce red kidney beans (with liquid)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ½ t. crushed red pepper flakes (optional)
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
- Reduce heat to medium and add beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using. Cook, stirring occasionally, until the beans are heated through and start to break apart slightly, approximately 8-10 minutes.
- Remove from heat and puree beans with an immersion blender or a potato masher until almost smooth.
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This is what I featured the week of 2-17 to 2-22 on my blog. On Tuesday we started with my Lil Leprechaun Snack Mix. Wednesday was a Green Pistachio Sweet Bread. Thursday I featured a batch of Green Velvet Cupcakes. And winding up Baking Week for St Patrick’s Day I posted Not All Flour is Created Equal. It is part of my Tip Friday Series. Enjoy!