Smoky Paprika Refried Beans with Corn

A deeply flavored bean puree made with pinto beans, smoked paprika, and sweet corn, ideal as a side or filling.

Cuisine: Mexican

Category: Vegetarian

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 cans (15 ounces each) pinto beans
• 1/4 cup vegetable oil
• 1 small onion
• 2 cloves garlic
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 cup corn kernels
• 1/4 cup fresh cilantro
• to taste salt

Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering.
2. Step 2: Add 1 small finely diced onion and cook 5 minutes until translucent.
3. Step 3: Stir in 2 minced garlic cloves and cook 1 minute until fragrant, then add 1 teaspoon smoked paprika and 1/2 teaspoon cumin, stirring 30 seconds to toast.
4. Step 4: Add 2 cans (15 ounces each) drained pinto beans and mash with a potato masher until mostly smooth.
5. Step 5: Stir in 1/2 cup corn kernels and cook 5 minutes, stirring occasionally, until thickened.
6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro and season with salt to taste.