Refried Black Beans Recipe

Nutrition: 70 calories

Quick and full of flavor, these Refried Black Beans have only 2 ingredients. They make a perfect side for any Mexican inspired meal.

My family really enjoys Mexican food. In fact, for my meal planning, I usually do Mexican Monday. One of our favorite meals is tacos, in all varieties. The girls love it because they get to make their food how they want. I set out a bunch of options, and they get to be creative. These Refried Black Beans are the perfect side/topping for many Mexican inspired meals.

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The special ingredient in my Refried Black Beans is Pico de Gallo Juice, “Pico” juice for short. I make my own Pico de Gallo, recipe here, and it’s almost always in the refrigerator. After the Pico sits for a bit, the flavors mingle and there’s juice at the bottom of the bowl. If you don’t want to make your own Pico de Gallo, you can also buy some at the store.

You don’t necessarily want the Pico juice in your taco or on your nachos, but it’s great to use it for recipes like these Refried Black Beans. You can practically see all that delicious flavor. If you don’t have Pico juice, you can also use chicken stock for more flavor or vegetable stock to keep it vegetarian.

Rinse the canned black beans and add to a pot along with the Pico juice. Let the beans simmer on medium low for about 15 minutes.

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After the beans and juice have been simmering, it’s time to mash them up. In the past I would use a fork or big spoon until I discovered this tool; it’s a gravy whisk. It’s perfect for mashing and stirring at the same time.

Mash the beans until they have a consistent brownish grey color, you’ll still have the darker skins. The beans will probably still have extra liquid at this point, but that’s ok. Remove them from the heat, and let them rest for a couple minutes. The Refried Black Beans will thicken as they cool.