Refried Pinto BeansFeatured

Refried Pinto Beans

Use these refried beans as a vegetarian filling for a corn or whole wheat tortilla. Or spread over the tortilla and top it with tomato, shredded lettuce and grated cheese.


For 4 Person(s)

Refried Pinto Beans

  • 1 Tbsp canola oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp chili powder
  • 398 mL canned pinto beans, rinsed and drained
  • 2/3 cup low sodium vegetable broth
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh cilantro, chopped


Heat canola oil in large saucepan over medium – low heat. Add onion and cook until tender, about 3 minutes.

Stir in garlic and chili powder. Cook 1 minute longer.

Stir in beans and broth and cook until beans are warmed through, about 5 minutes. Mash beans, adding more broth if needed.

Season mixture with salt and pepper. Stir in cilantro.

Yield: 6 servings (1 1/2 cups/375 ml refried beans)

Serving Size: ¼ cup (60 ml)

Recipe notes

Makes: 6