Ingredients
Units
Scale
- 500g (1lb) dried pinto beans
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 5ml (1 tsp) chilli powder
- 5ml (1 tsp) cumin
- 60ml (4 tbsp) vegetable oil
- Salt and pepper, to taste
Instructions
- Soak the bean overnight.
- Bring to a boil and let the beans simmer gently until soft, then drain.
- In a large saucepan, fry the onions and garlic in the oil until softened.
- Add the beans to the onions and smash the mixture with a potato masher to your desired texture. Use water if the mixture is too dry. Add a little at a time until you’re done.
Notes
-
If you’re vegetarian you can use butter and as a meat eater you can use lard or bacon fat for added flavour.
-
In the photos I topped baby tortillas with the refried beans then used an array of different ingredients such as sliced avocado, cheese and chilli, and a fried egg. Have fun!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Sugar: 3.3 g
- Sodium: 12 mg
- Fat: 10.5 g
- Saturated Fat: 2 g
- Carbohydrates: 56.7 g
- Fiber: 14 g
- Protein: 18.5 g