Refried Black Beans

I think a little Tex Mex is in order. This is West TX, after all, and as of the time of this posting, it’s almost Cinco De Mayo!

Our base recipe here is refried black beans. One pan. Super easy and quick to make. What you do not eat right away will keep in the fridge just fine and to reheat them just put them back in a hot skillet on the stove top with some more oil. Stir ‘em around until they’re warmed through.

There are plenty of other ways to use these beans but we love to make quesadillas and nachos at my house. To do this I will usually use the Siete brand tortillas carried here in Lubbock at Natural Grocers (in the little cold kiosk across from the chips and things) and in the freezer at Drug Emporium.

There are a few varieties. I like the almond flour version because they crisp up so nicely on the pan (or in the oven).

*Note – although grain-free, these tortillas can still pack a carb punch and the glycemic index of things like tapioca flour (an ingredient in these tortillas) can be problematic for those with insulin resistance who are focusing on blood-sugar spikes. So, moderation is still key 😉

Here are those beans! For the nachos, quesadillas, taco meat & homemade salsa recipes click the links below:

Nachos

Quesadillas

Taco Seasoning & Taco Meat

Homemade Salsa

Let us know how you use these beans in the comments below!

ingredients

  • 1 can organic black beans (look for the low sodium or no added salt varieties)
  • 1 heaping Tbs fat – bacon fat, lard, avocado oil, ghee, etc
  • 1/4 C of your favorite salsa
  • 1/4 tsp black pepper
  • 3/4 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp dried oregano

instructions

  1. Place a low sided skillet on the stove over medium high heat. 

  2. Add your fat to the pan and let it get hot

  3. Meanwhile, drain the black beans at the sink. You don’t have to rinse them but you can if you like.

  4. Place the beans, salsa and all the seasoning in the hot fat and stir it around. 

  5. Allow the beans to fry in the fat for a few minutes, stirring occasionally. 

  6. Take the pan off heat and mash the beans with a potato masher (like this one). Mash to your desired consistency. 

  7. If the beans seem dry to you just add a splash of water or a bit more salsa and keep mashing.

  8. Serve on quesadillas or nachos or in any other way that seems yummy to you.

  9. Enjoy!

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