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Refried Beans with Chipotle Chilies

Refried Beans with Chipotle Chilies

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

Chipotle chilies in adobo sauce give these quick and easy refried beans smoky notes and moderate spiciness. Pinto beans are slightly sweeter and creamier than black beans, but either works well. If you prefer a perfectly smooth texture, puree the beans in a food processor instead of mashing them by hand. Serve as part of a Mexican or Tex-Mex meal or use to make simple yet delicious bean and cheese tacos.

Ingredients
  • 4

    tablespoons neutral oil, divided

  • 1

    medium yellow onion, chopped

  • 3

    medium cloves garlic, finely chopped

  • 1

    teaspoon ground cumin

  • 1

    teaspoon ground coriander

  • Kosher salt and ground black pepper

  • 2

    15½-ounce cans pinto beans OR black beans, rinsed and drained

  • 2

    chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce

  • Optional garnish: Crumbled cotija cheese OR chopped fresh cilantro OR both

In a 12-inch nonstick skillet, heat 2 tablespoons oil until shimmering. Add the onion, garlic, cumin, coriander, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the onion begins to brown. Add the beans and chipotle chilies with adobo sauce. Cook, stirring, just until heated through. Off heat, add ⅓ cup water and mash to a coarse puree. Add the remaining 2 tablespoons oil and cook, stirring, until heated through and browning on the bottom, thinning with water as needed. Season with salt and pepper.