Easy, healthy, creamy and smokey 15 minute chipotle refried beans are budget friendly and bursting with flavor. They’re the perfect compliment to rice, nachos, cheese and chicken.
Super quick, easy, fuss free and budget friendly recipes are the only things being made in my kitchen lately. I just cannot deal with excess dishes or any kind of mess in my kitchen anymore. I can’t. I think it’s the fact that winter just won’t go away and all I want is for spring to come. I am desperate to go out and buy a new bbq and get it fired up to cook all the things but the snow just keeps falling, the wind stays bitter and the gray continues to out number the sunny hours of the day.
I am done. SO DONE with winter.
And it’s making me lazy when it comes to cooking. These chipotle refried beans are a veeeery welcome to my easy recipe repertoire. To be honest, I don’t think I’ve ever actually had refried beans of any variety before so my version may not be super accurate BUT I do promise they’re packed full of flavor despite their short cooking time aaaaaand they’re healthy, too. So whether they can be called refried beans or not doesn’t really matter.
I pretty much want to eat these with everything… mostly chips+guac+melty cheese+grilled chicken but also just with a spoon…. or my finger because who wants to dirty another utensil?
On a spicy level, these are pretty much a 0 for my palate. I always take the seeds out of jalapenos because I enjoy their flavor more than their heat and I added just enough chipotle powder for it’s deliciously addictive deep, smokey flavor. You could always add extra jalapeno, leave the seeds in or extra chipotle but as someone who loooves spicy food, I prefer them this way. They’re creamy and bursting with flavor without an overpowering heat that everyone will go crazy for. Trust me.
Cheers guys! I’m spending the weekend getting last minute things done before my trip, getting some posts ready to go and getting in some quality time with the hubbs before I leave him alone for 8 whole days. Ooooh what will he do… 😉
- 1 19oz can of pinto beans, not drained
- 1 TBSP olive oil
- ½ medium onion, minced
- 1 large garlic clove, minced
- 1 small jalapeno, seeded and minced*
- ½ tsp ground cumin
- ¼-1/2 tsp chipotle powder*
- salt and pepper, to taste
- In a medium skillet, heat the olive oil over medium-high heat.
- Add the onion and jalapeno along with a few generous pinches of salt. Cook, stirring often, until the onion is translucent, about 5-7 minutes.
- Reduce the heat to medium-low and add the garlic, cumin and ¼ tsp chipotle powder along with another generous amount of salt and continue to cook, stirring frequently for 1 minute.
- Add the beans including the liquid to the pan, increase to high and bring to a boil. Reduce the heat to medium and allow to simmer for 5 minutes.
- Mash the beans off-heat until creamy. Taste, adjust salt, pepper and chipotle pepper, to taste. If the beans are too thick, add water until it reaches your desired consistency* (see note).
- Serve warm or allow to cool completely then store in an airtight container for up to 5 days.
Adjust the spiciness to your preference- leave the jalapeno seeds in and/or add more chipotle powder for more heat.