I’ve been making these a lot lately. They are super quick and easy and go well with pretty much any southwestern or Mexican food you may be having. I made them this morning, as I have most weekends this summer, to go in breakfast burritos. Quick, easy, cheap, versatile, AND healthy? Yes, please.
Here’s everything you need: 1 can of black beans, 1 Tbsp olive oil, 2 cloves of garlic, 1/2 tsp cumin, 1/4 tsp cayenne pepper, 1 Tbsp fresh chopped oregano, and 2 Tbsp fresh chopped cilantro. This oregano is from my herb garden. I don’t have Mexican oregano, and I’m honestly not even sure what the difference is, but if you have some and you want to try it please do so!
And let me know how it’s different :)
Start by heating your olive oil in a small pot over medium heat. Add the garlic, cumin, cayenne, and chopped oregano and toast for a minute to bring out their flavors.
Add the entire can of black beans (liquid and all), and bring up to a simmer.
Using the back of a spoon, mash about half the beans.
Let it simmer until most of the liquid has evaporated away and your beans are the consistency you like. Here mine are almost done. I don’t know about you but I don’t like mine bone dry so keep a watch on them. It only takes a few minutes.
Top with some fresh cilantro and serve! You can, of course, chop up your cilantro before sprinkling it on (I usually do but leaving the leaves whole makes for a prettier presentation, I think) We do these in breakfast burritos, as I said, but I also put them out on “make your own taco” night. I also love them alongside my southwestern pulled pork (recipe coming soon!).
This recipe is very versatile and gladly accepts any number of alterations. As it happened, I had a couple hot cherry peppers from the garden just begging to be included so I chopped up half of this guy right here and added it in with the spices. You could add some chopped onion or red bell pepper in the beginning before the garlic, you could vary the spices, you could top it with some crumbled queso fresco or sour cream at the end – whatever! Cooking’s great like that, you can always mix it up and make it yours.
Refried Black Beans
1 (14oz) can black beans
1 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper
1 Tbsp chopped fresh oregano
2 Tbsp chopped fresh cilantro
Heat oil in small pot over medium heat. Add garlic, cumin, cayenne pepper, and oregano and toast for one minute.
Add in entire can of beans, including liquid. Bring up to a simmer.
While simmering, mash about half the beans. Stir occasionally until most of the liquid has evaporated away and beans look “refried”.
Top with fresh cilantro.