A Heaping TBSP of Life

~ presenting a slightly currated collection of all things edible ~

Refried Black Beans

Refried Black Beans

I really love sandwiches. Never mind that bread makes me feel (and look!) bloated for hours. I deal with it because I just love stuffing as many veggies as I can between two slices of bread! I would literally eat sandwiches for lunch every day of the week if I could get away with it!

What does this have to do with black beans you ask? Well, everything, actually.

You see the problem with being a vegetarian sandwich lover is that your sandwiches lack any form of meat product – and, although straight up veggie sandwiches are darn delicious, they do leave me sorely lacking on protein. I actually came up with this recipe in the attempt to make a delicious, protein packed spread for my veggie sammies, and it was only a bonus that it also goes great with enchiladas! (and burritos, and tacos, and fajitas…you get the point.)

Make sure that you stir the lime juice and cilantro in off of the heat, as cooking either will drastically cut down on their potency. Also, just like any of my other recipes, feel free to adjust the spices to taste. I love chili powder and cayenne, so I tend to go a bit heavy on these, feel free to cut back, or completely swap out if you so desire!


Refried Black Beans
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Course: Side Dish
Cuisine: Mexican
Servings: 6
  • 1 can black beans
  • 1 medium shallot or 1/4 white onion
  • 1 large clove garlic
  • 1 Tbsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp cumin
  • 1/4 cup chopped cilantro
  • 1 Tbsp lime juice
  1. In a medium stainless steel saucepan place the garlic and onions with a dash of cooking oil and cook over medium high heat until onion is translucent.
  2. Add all of the dried spices and stir, cooking until spices become fragrant, about 30 seconds.
  3. Pour off about 1/2 the liquid from the beans, and then pour remaining liquid and beans into the saucepan. Stir well to combine, turn heat to low, and allow to simmer 15-20 minutes, or until beans can be easily smashed with a fork. Note: I have a fruit smasher that I use for making jam and it makes wonderful refried beans as well. A potato masher would probably work also.
  4. Smash the refried beans into a somewhat chunky mixture, the number of chunks left is wholly up to your taste. Keep in mind that the mixture will thicken as it cools.
  5. Off heat stir in cilantro and lime juice. Can be served hot as a side, or a base for tacos, or makes a wonderful sandwich spread when chilled!

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