Description
An easy and flavourful refried bean recipe to level up your avocado toast (or add to quesadillas or use as a dip).
Ingredients
Scale
For the refried beans:
- 2 tbsp oil
- 3 tsp (3 cloves) garlic, minced
- 3 tbsp onion, minced
- 1/4 cup tomatoes, diced
- 1 can black beans, drained & rinsed
- 1/2 – 1 cup water (depending on desired consistency)
- 1–2 tbsp lime juice
- 1 tsp cumin, ground
- 1 tsp chilli powder
- 1/4 – 1/2 tsp cayenne pepper (optional)
For the avocado toast:
- Bread of choice, toasted
- Avocado, ripe (green flesh)
- Spinach
- Fresh cilantro, to garnish
Instructions
Make the refried beans:
- Add oil to a medium-large pan over medium heat. Once the oil is hot, add onion and sauté until translucent. Add garlic and tomatoes and sauté for a minute or so, until the garlic is golden brown.
- Add black beans to the pan and mash with a potato masher, gradually adding wateruntil desired consistency. If the mixture starts to dry out or stick to the pan, add a splash more water and keep mixing/mashing. If you add too much water, cook the mixture a bit longer to thicken it. The mixture should still have some chunks of beans and tomatoes, and shouldn’t be pureed.
- Remove from heat. Add lime juice, cumin, chilli powder, and cayenne to taste.
- Store leftovers of the refried beans in an airtight container in the fridge for up to 4-5 days. If you would like to reheat it, either reheat it on the stovetop or in the microwave (you may need to add a splash more water to rehydrate them).
Assemble the avocado toast:
- Mash the avocado onto the toasted bread (I find it works best to place ~1/4 of an avocado onto each piece of toast, then use a fork to mash it on the toast).
- Place a small handful of spinach onto each piece of toast.
- Top with refried beans (as much or as little as you’d like!).
- Garnish with fresh cilantro.
Keywords: homemade refried beans, refried beans, refried beans on avocado toast
