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.


  • 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


  • 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.


Goes well with


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