Taco Tuesday, Part 2: Refried black beans
2012 January 16
On Friday I posted our family’s new favorite alternative to our typical ground turkey tacos: fish tacos with chipotle mayo.
Yes, for us this was a big move because I have picky, non-seafood eaters in the house (unless you count fish sticks). But the recipe was such a hit, I had to post it. I also wanted to post our yummy side dishes: refried black beans and sweet cilantro rice. Unfortunately, my recipe plugin doesn’t allow multiple printable recipes (yet), so here’s part 2. Tomorrow I’ll feature part 3…just in time for tomorrow night’s Taco Tuesday. Yum!
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Photo by paul goyette, shared via Flickr.
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Below you’ll find the printable recipe for refried black beans. I love black beans, so I prefer these to the typical refried beans. Livi, who adores “smashed beans,” turned up her nose due to them being the wrong color. Go figure.
| Refried black beans |
|
Recipe type: Side dish
Author:
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8
We love this alternative to your typical refried beans. It makes quite a bit, so half the recipe if you aren’t looking for leftovers.
Ingredients
- 2 (32-oz) cans black beans, drained and rinsed
- 2 cups water
- 3 T vegetable oil
- 1 onion, diced
- 1 1/2 tsp salt
- 1 T cumin
- 1/2 to 1 small can diced green chilies
- Cotija cheese, optional
Directions
- Add black beans and water to a food processor or blender and puree.
- Heat the oil in a large saucepan over medium heat. Saute the onions with salt and cumin until golden (about 10 minutes).
- Add beans and chilies and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans are creamy and pull away from the bottom and sides of the pan (about 15 minutes). Serve immediately topped with cotija cheese.
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9 Responses
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You can read more about the inspiration for this site 
You are fancy! I make my refried beans by dumping out a can full of them.
Kristina P.´s deep thought ~ Merry Christmas!
[Reply]
Emily Reply:
January 16th, 2012 at 2:54 pm
That’s how we usually make them (and add a little milk to make them extra creamy), but I thought I’d be super, duper fancy this time. ;)
Emily´s deep thought ~ Taco Tuesday, Part 1: Fish tacos with chipotle mayo
[Reply]
I’m used to the can version. Never made them like this but will definitely try it.
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[Reply]
Emily Reply:
January 16th, 2012 at 7:06 pm
Hope you like it!
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Black beans are one of my favorite fiber-rich foods and I’m loving that you made your own version of refried beans with them. Looks delicious!
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Emily Reply:
January 17th, 2012 at 1:46 pm
They really are good and we love using the leftovers in burritos the next day. :)
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What makes fish tacos so great??? You have so many side dishes and add-ins for the taco itself! Re-fried beans continue to be a tradition for any taco meal and serious burrito-lover.
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Emily Reply:
January 19th, 2012 at 4:36 pm
Maybe it’s the add-ins that make it so great for me, and because I eat very little seafood, I’ll take it however I can get it. ;)
[Reply]
Fisher Boy Reply:
January 26th, 2012 at 9:43 am
Well, keep trying out creative but simple simple seafood recipes, and we’re sure you can keep enjoying meals with fish!
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