Refried Pinto Beans with Crispy Onions and Cotija
Ingredients
- 2 cans (15 oz each)pinto beans
- ·yellow onion
- ·garlic
- ·olive oil
- ·cumin
- ·smoked paprika
- ·salt
- ·black pepper
- ½ cupvegetable broth
- ·cotija cheese
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Roughly chop a handful of fresh cilantro for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft.
- 02
Add the minced garlic, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Stir and cook for 1 minute until fragrant.
- 03
Drain and rinse the pinto beans, then add them to the skillet along with 1/2 cup vegetable broth. Stir well.
- 04
Cook over medium heat for 8–10 minutes, stirring and mashing the beans with the back of a wooden spoon to reach a creamy consistency. Some beans should break down; some can stay whole. Season with salt and black pepper to taste.
- 05
Transfer to a serving bowl. Top with crumbled cotija cheese and fresh cilantro.
Spice Tips
For warmth, add 1/4 teaspoon cayenne or a pinch of chipotle powder to the spice mixture. For brightness, squeeze fresh lime juice over the top just before serving. A sprinkle of crispy bacon bits or diced jalapeño adds texture and heat.
Leftover refried beans keep for 4 days in the refrigerator and reheat beautifully with a splash of broth. Serve alongside tortillas, rice, or as a side to grilled chicken or fish.