Yield
Makes 14 servings (serving size: 1/4 cup)

Keep these slightly spicy, fiber-rich beans on hand for quick breakfast burritos or soft veggie tacos.

How to Make It

Step 1

Sauté chopped onion in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add minced garlic, and sauté 1 minute. Stir in tomato sauce and remaining ingredients.

Step 2

Bring to a boil; reduce heat, and simmer 8 minutes.

Step 3

Mash bean mixture with a potato masher until thickened, leaving some beans whole.

Ratings & Reviews

Onecentinvegas's Review

Onecentinvegas
August 05, 2012
YUMMMMM! This is soooo good, and can be used so many ways. Top it with queso fresco for a great bean dip! I'll never borther with traditional refried beans again!

luv2eatfoodie's Review

luv2eatfoodie
September 10, 2011
Once you make this recipe, you will never purchase canned refried beans again.This recipe is amazing for any Mexican or Tex-Mex meal or side dish. This is my go-to recipe for bean burritos. I've substituted El Pato's Jalapeno tomato sauce or added fresh jalapeno's to regular tomato sauce for more heat. Add red rice to these beans and top with cheese...delicious!

PPerkins's Review

PPerkins
May 22, 2011
Absolutely outstanding! Great for family meals and for entertaining. I always serve it with Tex-Mex Rice with Corn for two perfect side dishes to any Mexican meal.