This refried Mexican black beans recipe calls for canned beans, garlic, jalapeno, ground cumin, chicken broth, and Monterey jack cheese. These creamy black beans taste great as a side dish, but these black beans also taste great inside burritos, and on nachos. The recipe takes about 40 minutes to make.
Refried Mexican Black Beans Recipe
In a skillet with sides, saute seeded minced jalapeno and minced garlic in a small amount of vegetable oil for a few minutes.
Add in four cans of rinsed and drained black beans. Add 3/4 teaspoon ground cumin, two cups of chicken broth -OR- add two cups water with one big teaspoon of chicken base. Bring to a simmer.
Mash about half the beans with a potato smasher. Simmer uncovered and stir frequently.
Below is what the beans look like after about 15 minutes. At this point, the beans will start thickening and they may start trying to stick, so you’ll need to stir them often.
Keep cooking another 15 minutes or so, beans should be thicker. Add in one cup of Monterey jack cheese, and stir in.
- 4 cans black beans - drained and rinsed
- 6-8 clove garlic - minced
- 1 large jalapeno - seeded and minced
- ¾ teaspoon ground cumin
- 2 cups chicken broth (I used two cups water and one heaping teaspoon chicken base)
- 1 cup Monterey jack cheese
- 2-3 tablespoons vegetable oil
- In a skillet with sides, saute minced garlic and jalapeno in vegetable oil for two minutes.
- Add in four cans of drained and rinsed black beans, ground cumin, 2 cups chicken stock (or 2 cups water and chicken base)
- Bring beans to a simmer.
- Take a potato smasher and smash about half the beans.
- Continue to simmer 20-30 minutes, stirring often. Beans will try and stick as they thicken up.
- Add cheese and stir it in.