Refried beans are an essential part of any Mexican meal. This easy refried beans recipe takes no time at all to make and is so good you’ll be eating it straight from the pan.
We’re lucky enough to live near an amazing Mexican restaurant that does delicious veggie burritos to take away. Not being able to get out much at the moment, with a baby and all, we sometimes treat ourselves to one on the weekend.
Even better than the burritos though are the black beans. I could eat them for dinner on their own with a spoon, straight out of the polystyrene pot they come in. Mmmm.
How to make refried beans kid-friendly
This is my attempt to make a kid-friendly refried beans recipe.
It was just baby S and I at home for lunch today, as Grandma came over and took the two bigger kids off for the day. If I was cooking this for myself I’d make it quite spicy, but increasingly as I cook meals for us all to eat as a family, things like salt and chilli are having to be added at the end.
I was amazed how much Baby S enjoyed these refried beans – it’s so refreshing having a baby who eats (almost) everything I put in front of him.
How did I serve the refried beans
I made a refried bean and cheese quesadilla for Baby S to have for lunch. If you’d like to try this place one tortilla (wrap or flatbread) on a frying pan, cover it with beans and grated cheese then top with another tortilla. After a few minutes flip to fry the other side.
I thought he’d eat the tortilla but not the beans – but it turned out to be the other way around. He was ignoring the food on his tray so I put some of the beans on a spoon for him (to feed to himself of course) and he loved it.
This baby led weaning lark amazes me at every turn.
It’s also delicious with spicy sauce – for the adults.
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How to make easy refried beans
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Easy refried beans recipe
- 1 tbsp sunflower oil
- 1/2 onion finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 400 g tin of black beans in water
Heat 1 tbsp sunflower oil in a medium-sized non stick frying pan.
Add 1/2 chopped onion, and fry gently over a medium-low heat until soft.
Stir in the 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp dried oregano and cook for a further minute.
Add a tin of beans, with the water they came in, and mash. Cook for 5-10 minutes until you have the consistency of a thick soup. Add a little more water if it seems too dry.
You can serve this as a side dish to any Mexican meal, or as the filling to a quesadilla with grated cheese as I did today. It's also lovely with guacamole.
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Disclaimer: I was sent two bottles of Encona chilli sauces to review. I didn’t receive any payment for this post and all words and opinions are my own.