These refried black beans are thick and creamy and perfectly spiced! They're super easy to make and perfect for everything from stuffing tacos and burritos to dipping.
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 2 (14 oz or 400 gram) cans black beans drained and rinsed
- 1 cup water, or as needed
- 1 tablespoon lime juice
- ½ teaspoon salt, plus more to taste
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Coat the bottom of a medium skillet with the oil and place it over medium heat.
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Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and transclucent.
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Stir in the garlic, cumin and chili powder. Sauté the mixture for about 1 minute, until it becomes very fragrant. Stir constantly to avoid burning the spices.
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Add the beans and ½ cup of water. Raise the heat and bring the liquid to a boil.
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Lower the heat and simmer the beans for about 10 minutes, until they soften a bit, adding more water as needed.
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Remove the skillet from heat and mash the beans using a fork or potato masher. You can mash most (or all) of the beans if you like them smooth and creamy, or just some of them if you prefer your refried beans chunky.
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Stir in the lime juice and salt. Add extra salt to taste, if desired. You can also thin the beans with additional water if you'd like.
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Serve.