Bowl of refried beans topped with coriander, chilli and feta, with tortilla chips and lime wedges

Refried beans

Name: Refried beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4-6 as part of a meal
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 medium onion diced; 1 garlic clove crushed; 1 tsp ground cumin; ¼ tsp cayenne pepper; 2 x 400g cans black beans drained and rinsed; 300ml vegetable stock made using 1 vegetable stock cube; 2 tbsp coriander chopped; 2 tbsp pickled red jalapeños; 50g feta crumbled; corn tortillas and lime wedges to serve

Vicki Smallwood

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Serves 4-6 as part of a meal

Easy

Prep: 10 mins

Cook: 15 mins

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Enjoy these refried beans as a dip for tortilla chips or as a component of a larger Tex-Mex feast. Sprinkle over coriander, pickled jalapeños and feta for extra oomph

High fibre

Low sugar

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Make these refried beans, then check out our tomato salsa, roasted veg enchiladas and more vegetarian Mexican recipes. Now discover all our recipes with sour cream.

Ingredients

Nutrition

2 tbsp olive oil
1 medium onion

diced
1 garlic clove

crushed
1 tsp ground cumin
¼ tsp cayenne pepper
2 x 400g cans black beans

drained and rinsed
300ml vegetable stock

made using 1 vegetable stock cube

To garnish

2 tbsp coriander

chopped
2 tbsp pickled red jalapeños
50g feta

crumbled
corn tortillas and lime wedges

to serve

Nutrition: per serving

kcal161
fat6.3g
saturates1.8g
carbs14.8g
sugars2.5g

low
fibre6.7g

high
protein7.9g
salt0.6g

Method

step 1

Heat the oil in a large pan over a medium heat and fry the onion for 4-5 mins or until softened. Add the garlic and cook for 1-2 mins before stirring in the spices.
step 2

Tip in the black beans and stir well. Pour in two-thirds of the stock and stir until bubbling. Reduce the heat and simmer gently for 5 mins. Mash the beans with a potato masher to the thickness you prefer – add a splash more stock to loosen, if needed.
step 3

Sprinkle with the coriander, jalapeños and feta, and serve with tortilla chips and lime wedges for squeezing.

Try more vegetarian Mexican recipes

Authors

Vicki Smallwood

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