Black Bean Hidden Refried Beans with Cumin

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Creamy refried beans with blended black beans creating a smooth texture, revealing hidden cumin and garlic notes. This Mexican-inspired soup recipe (vegetarian), ready in about 30 minutes, pairs canned black beans, cumin seeds, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (15 oz each) canned black beans
• 1 tsp cumin seeds
• 3 garlic cloves
• 1/4 cup vegetable broth
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1 tbsp olive oil

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Instructions

1. Step 1: Drain and rinse black beans, then reserve 1/4 cup of liquid. Place 1 can of beans in a food processor with cumin seeds, minced garlic, and 1/4 cup reserved bean liquid, and blend until completely smooth (3-4 minutes).
2. Step 2: Heat olive oil in a saucepan over medium-low heat. Add the blended bean mixture and vegetable broth, stirring constantly until the mixture becomes thick and creamy (about 8 minutes).
3. Step 3: Stir in lime juice and chili powder, then add the second can of beans (undrained) and cook for 5 minutes until heated through and the beans retain their shape but are softened.
4. Step 4: Taste and adjust seasoning with salt if needed; the cumin should be noticeable but not overpowering.