Description
A simple refried bean recipe that’s creamy, dynamic and bright in flavour. It’s the perfect addition to your tostadas, taco salad, or as a dip!
Ingredients
Scale
- 1 Tbsp olive oil (extra virgin)
- 1/2 cup yellow onion
- 1/4 tsp sea salt
- 2 cloves garlic
- 2 cups canned chickpeas (no salt, drained and rinsed)
- 1 tsp chili powder
- 2 tsp cumin powder
- 1 lime
- 1/2 cup water
- 1/4 cup cilantro
Instructions
- Finely dice your onion and mince your garlic. Finely chip your cilantro and set aside.
- In a medium pan, add your oil, diced onion, and sea salt and place on low to medium heat. Sweat the onions until they become translucent, stir frequently.
- Add the garlic and stir for 30 seconds.
- Add your chickpeas, chili powder, and cumin powder. Stir until chickpeas are coated.
- Continue cooking and stirring until the chickpeas become fragrant and heated through.
- Turn off the heat and add the juice from the lime. Mash with a potato masher (or use an immersion blender on low). Add water a little bit at a time and continue mixing until you reach the desired consistency.
- Fold in the cilantro.
- Serve warm or cold. Keeps in the fridge up to 5 days.
Notes
WAYS TO USE IT:
I love using these refried beans on a tostada (topped with shredded lettuce, diced tomato, pepper, onion, and avocado), in a taco salad (mixed with lettuce, cucumber, tomato, and fresh homemade salsa), or as a dip with black bean chips.
EXTRA SMOOTH:
I prefer to remove the skins from the chickpeas before cooking for a smoother consistency – however it does take an extra 10 minutes or so. I feel it’s worth it!
Nutrition
- Serving Size: 4