Homemade Refried Black Beans with Chipotle and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy refried black beans simmered with smoky chipotle and toasted garlic, a perfect side or filling. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 20 minutes, pairs cooked black beans, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.

Prep: 5 min Cook: 15 min Serves 4 Mexican cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 minced chipotle pepper in adobo sauce, sautéing for 1-2 minutes until fragrant but not browned.
  2. Step 2: Stir in 2 cups drained and rinsed cooked black beans, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes, stirring frequently.
  3. Step 3: Add 1/2 cup water or reserved bean cooking liquid and mash the beans with a potato masher or back of a spoon directly in the skillet until creamy but still slightly chunky.
  4. Step 4: Cook and stir for an additional 5 minutes, allowing the beans to thicken and the flavors to meld.
  5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro if using. Serve warm as a side dish or taco filling.

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