Speedy Refried Black Beans with Cumin

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

Creamy, spiced beans made in under 15 minutes using canned beans and fresh aromatics for a satisfying side or main dish. This Mexican-inspired Instant Pot recipe, ready in about 17 minutes, pairs canned black beans, olive oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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

• 1 (15 oz) can, drained canned black beans
• 1 tbsp olive oil
• 1/4 cup, finely diced red onion
• 1 tsp cumin
• 2 cloves, minced garlic
• 1 tbsp lime juice
• 2 tbsp chopped cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering.
2. Step 2: Add 1/4 cup finely diced red onion and cook for 3 minutes until softened, then stir in 2 minced garlic cloves and 1 tsp cumin, cooking for 1 minute until fragrant.
3. Step 3: Add 1 (15 oz) drained can of black beans and 1 tbsp lime juice, mashing with a potato masher until mostly smooth but still slightly chunky, about 4 minutes.
4. Step 4: Stir in 2 tbsp chopped cilantro and cook for 1 minute more, then serve warm.