Smoky Paprika Refried Beans with Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavored bean puree made with pinto beans, smoked paprika, and sweet corn, ideal as a side or filling. This mexican-inspired vegetarian (vegetarian) ready in about 25 minutes pairs (15 ounces each) pinto beans, vegetable oil, small onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Frequently asked questions

How long does Smoky Paprika Refried Beans with Corn take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Paprika Refried Beans with Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 ounces each) pinto beans from drying out.

Can I substitute ingredients in Smoky Paprika Refried Beans with Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Paprika Refried Beans with Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Smoky Paprika Refried Beans with Corn vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes