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5 from 1 vote

Refried Black Beans

Make restaurant-quality refried black beans at home - a creamy and flavorful Mexican staple, perfect for burritos, tacos, and nachos.
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 4
Author: Kristyn Merkley

Equipment

Ingredients

  • 1 (15-ounce) can black beans
  • 2 tablespoons Crisco shortening
  • dash of garlic powder
  • dash of cumin
  • 1 cup shredded cheese, optional
  • splash of milk, if needed

Instructions

  • Combine beans, shortening, and spices in a pot over medium heat until beans are warmed through.
  • Mash beans with a potato masher until creamy. Add cheese and milk, if desired until it’s the desired consistency.
  • Serve on a Tostada shell with your favorite toppings or alongside Chicken Tacos and Spanish Rice.

Notes

Slow cooker directions: Add all of the ingredients in a crock pot and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours. Mash with a potato masher or immersion blender before serving.
Storage. Once cooled, place the refried beans in an airtight container. Refrigerate for up to 4 days or freezer for up to 3 months. Reheat in the microwave or stovetop.

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 1g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 177mg | Potassium: 22mg | Fiber: 0.02g | Sugar: 0.3g | Vitamin A: 189IU | Vitamin C: 0.01mg | Calcium: 142mg | Iron: 0.1mg