Refried Beans


  • 2 Tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 medium onion, diced
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • juice from 1/2 lime
  • salt to taste


Heat oil in a heavy skillet over medium heat.

Sautée onions and garlic until they become very lightly brown, 5-6 minutes.

Add cumin, chili powder, and salt, roast for 5 minutes until very fragrant.

Add pinto beans and cook until beans are thoroughly heated, about 5 minutes.

Mash beans with a potato masher to desired texture.

Squeeze lime juice over beans and serve.