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MEXICO CITY REFRIED BEANS

In the time I spent in Mexico City, I realized a lot of restaurants were serving refried BLACK beans. Sometimes with a subtle flavor that I at first wasn’t able to pinpoint what it was. Until I asked, it turns out sometimes families will put a tiny bit of Mexican ground cinnamon to it. And I have to tell you, it’s so wonderful that when I went back home I made an attempt to recreate this batch of heaven. I stopped buying the canned refried pinto beans and was more than willing to make my own instead. It takes maybe 10 minutes to do and you can make this in a larger batch in about the same amount of time. I honestly don’t miss the standard stuff you find in most Mexican-American restaurants.

If you can’t find Mexican ground cinnamon, don’t worry! Using regular ground cinnamon is just fine. You’re only using a tiny bit anyways. I stayed away from the traditional lard and use olive oil just because I wanna keep it on the healthier side. There’s a give and take with everything with me if I want to enjoy amazing food and still reap healthy benefits. Also, you don’t have to use finely chopped onions (although it is pretty yummy this way), you can use onion powder instead. And of course, with these beans you can make your ideal nachos, put in a burrito of your choice, serve with eggs and chorizo. And if you’re looking for a healthy alternative to chorizo that is just as spot on in flavor, you gotta try my Tofu Chorizo. It only takes minutes to make too. Some times I’ll make a decent amount of both and have it available for the week, whether I incorporate both or one of them for breakfast, lunch or dinner. This is truly the beauty besides taste; of Mexican food right here. You can eat it anytime, with all kinds of things!

Print Recipe
MEXICO CITY REFRIED BEANS
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Drizzle the bottom of a medium sauté pan with olive oil, enough to coat the bottom. Over medium-high heat, sauté the onions and epazote until translucent.
  2. Add the black beans, vegetable stock, garlic powder, cinnamon, and sea salt. Stir until everything is simmering.
  3. Reduce the heat to low and use a potato masher to mash the beans to your preferred consistency. Add additional vegetable stock a little bit at a time if it gets too dry.
  4. Taste to see if it needs any more seasoning before serving.