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Easy Refried Beans

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Easy Refried Beans

Easy Refried Beans
Frances Janisch
Provided by:
total prep 266 calories/serving
Mix and match refried beans with other fillings or serve it alone. Any leftovers are great with fried eggs for breakfast.


  • 1 cup chopped onion, preferably white skinned
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil or mild olive oil
  • 2 cans cooked black or pinto beans, including juice
  • 1 tomato, seeded and chopped
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup coarsely chopped fresh cilantro
  • 3/4 cup crumbled feta cheese (3 ounces)
  • Accompaniment: 20 to 24 small warm tortillas, guacamole


  • Cook onion and garlic in oil in a large heavy skillet over medium-low heat until softened, about 5 minutes. Add beans, including juice, and tomato and cook over medium-high heat, stirring and mashing beans with a fork or bean masher until bubbling and thickened, 5 to 10 minutes. Stir in salt and cilantro.
  • Put beans in a wide serving dish and sprinkle feta cheese over it.
  • Serve with warm corn tortillas to make tacos.
  • Nutrition Note: the nutrition information for this recipe is for 2 tortillas and 1/4 cup beans.