Mexican · Dinner
Refried Bean Dip
Refried pinto beans mashed with sautéed onion and garlic, finished with cumin and lime, then spread warm on a board with melted cheddar, pickled jalapeño, cilantro and tomato. Served with corn tortilla chips for scooping as a shared starter with a soft, savory, tangy finish.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
576Calories
19.2gProtein
30.8gFat
58.8gCarbs
4.7gSugar
14.5gFiber
798mgSodium
33mgChol
10.1gSat Fat
950mgPotassium
280mgCalcium
3.9mgIron
0.4mcgVitamin B12
13mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Finely chop the onion, mince the garlic and measure out the cooked pinto beans, cumin, chili powder and cilantro so everything is ready.
2
Sauté
Warm the olive oil in a small skillet over medium heat and cook the onion for 3–4 minutes until soft and translucent, then add the garlic and cook 30 seconds until fragrant.
3
Bloom
Stir the cumin and chili powder into the skillet and cook over medium heat for 30 seconds until the spices smell toasted and coat the onion evenly.
4
Simmer
Add the pinto beans and water to the skillet and mash with a fork over medium-low heat for 4–5 minutes until mostly smooth and thick enough to hold a spoon.
5
Finish
Off the heat, stir in the lime juice and salt to taste, adjusting with more water if the mash is stiffer than soft dip consistency.
6
Melt
Spread the mashed beans into a small oven-safe dish, scatter cheddar on top and broil on high for 1–2 minutes until the cheese bubbles and browns lightly.
7
Plate
Scatter the pickled jalapeño, cilantro and diced tomato over the melted cheese and set the dish on a board with the tortilla chips for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz175g, about 7/8 cup cooked pinto beans
- 4 tbsp60ml olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 4 tbsp60ml water or vegetable stock
- 2 tsp2 tsp lime juice
- salt, to taste
- 2 oz56g cheddar cheese
- 2 tbsp2 tbsp pickled jalapeño slices
- 2 tbsp2 tbsp cilantro leaves
- 4 tbsp4 tbsp tomato
- 2 oz56g corn tortilla chips
