Homemade lime infused refried black beans come in an easy recipe that includes piece of mind knowing that these beans are healthy and made with real ingredients.
Lime juice adds freshness and a complexity to these beans that are so versatile.
A nutritious side dish to serve with any Mexican meal. You can also use these beans inside tacos, enchiladas and burritos. Spread in a quesadilla or on a tostada. Scoop onto a chip, or turn these refried beans into a dip.
The options are endless!
First, gather and prepare your mise en place.
mise en place
In a hot small saucepan, add a little oil. For no-oil substitute, replace the oil with vegetable broth or water. When the broth is added to the hot pan, it will start to sputter. Add the onions with a dash of salt and cook for 5 minutes over medium heat.
Stir in minced jalapeño, minced garlic, ground cumin, and chili powder and cook for 1 minute.
Add black beans and vegetable broth and increase heat to medium-high. When the beans come to a boil, reduce heat to medium and gently simmer for 10 minutes, uncovered.
Using canned beans is a great shortcut! But, if you have the time you can go with dried black beans and cook your own. You will need 1-1/2 cups of cooked beans for this recipe.
Remove from heat and mash with a potato masher until the beans are about three-quarters mashed. Black beans are not as creamy as pinto beans, so will be a little more chunky.
Return the beans to medium heat. Add fresh lime juice, a touch of agave nectar, and salt. Cook for another 2 minutes. As it cools, it will thicken.
Serve alongside your favorite Mexican dish, garnished with allergy-friendly cheese shreds and green onions or cilantro, if desired.
Buen Provecho!
Lime Infused Refried Black Beans
Yield 4 Servings
Free of: gluten and top 8 allergens.
A nutritious side dish to serve with any Mexican meal.
Ingredients
2 tbsp olive oil (see recipe notes for no-oil substitute)
1/2 cup diced yellow or white onions
1/8 tsp + 1/2 tsp salt, divided
1 tbsp minced jalapeno
1 tsp minced garlic
1 tsp ground cumin
1/2 tsp chili powder
1 (15-ounce) can black beans, rinsed and drained (1 1/2 cups cooked beans)
1 cup vegetable broth
2 tbsp lime juice
1/2 tsp agave nectar
Instructions
- Heat oil in a small saucepan over medium heat.
- Add onions and 1/8 tsp salt. Cook for 5 minutes, stirring occasionally.
- Stir in jalapeño, garlic, cumin, and chili powder; cook for 1 minute, stirring occasionally.
- Add black beans and vegetable broth and increase heat to medium-high. When the beans come to a boil, reduce heat to medium and gently simmer for 10 minutes, uncovered.
- Remove from heat and mash with a potato masher until the beans are about three-quarters mashed. Black beans are not as creamy as pinto beans and will be a little more chunky.
- Return to medium heat. Add lime juice, agave nectar, and 1/2 tsp salt. Cook for another 2 minutes. As the beans cool, they will thicken.
- Enjoy with your favorite Mexican meal or as a dip.
Notes
For no-oil substitute, replace the oil with vegetable broth or water. When the broth is added to the hot pan, it will start to sputter. Add the onions with a dash of salt and cook for 5 minutes over medium heat. Continue with remaining instructions.
Courses Veggies & Sides
Okay, I admit I had my doubts about adding the Lime juice to the beans. However, with the squirt of Agave, it really took the sharp edge off without losing it’s zest power on the taste buds. These are great to use in a 7 layer dip, by the way. I needed a speedy, inexpensive option for a taco party (everyone is sick of winter and wants to get into party mode around here) and layered them in with the other 6 layers. It was the party fave! ! Lime infused Black Beans ROCK!
Hi Blue Collar Jane,
Glad using the refried beans in your dip was a success. Making your own sure beats the canned version!