Mexican refried pinto beans mashed with onion, garlic, cumin, and a little cooking liquid until creamy.
10 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely chop the onion and crush the garlic.
Soften the onion in vegetable oil for 6 minutes, then toss the garlic for 1 minute.
Add the boiled pinto beans, cumin, and salt to the pan.
Press the beans with a masher, add half the hot water, and stir for 6 minutes.
Add the remaining hot water as needed and cook for 4 minutes until glossy and spreadable.
Stir in the lime juice and serve hot.
💡 Tip: If using canned beans, rinse them first and then adjust the texture with half a cup of hot water; the salt level stays more balanced.
🍽️ Serving suggestion: Serve frijoles refritos hot in a bowl with optional tortillas, lime, and tomato salsa.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~235
kcal calories
11
g protein
34
g carbs
7
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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