Try out these Smashed Beans for a healthy and easy Mexican bean recipe you can get on the table in less than 15 minutes.
Keep your Mexican inspired meals healthy with a Smashed Beans recipe that is vegan, gluten-free, and vegetarian. It's an easy and healthy side dish or appetizer dip recipe that uses both canned pinto beans and black beans, bringing both health and convenience.
Beans are something I almost always love, but sometimes still think about new ways to get them more flavor. Though their thick texture is satisfying, that same texture can -- if not seasoned correctly -- also soak up any inadequate seasoning, leaving just a bland and mushy experience. Not fun.
Therefore, a few weeks ago, when visiting my mom for a girls' weekend trip and thinking up some sides for fish tacos I created this mashed bean side. I set out to make something chunkier, zestier, and with more complexity than typical refried beans. I'm more than happy with the end result and I hope you are too.
What are the best seasonings for Mexican beans?
Garlic, coriander, cumin, and red pepper or chili powder (depending on how spicy you want to go) are fantastic seasonings for Mexican beans. They offer savory and smoky notes with just the right amount of heat. Also, don't forget to season with salt! That brings out all the flavor.
How do you make beans taste good?
Proper seasoning is the trick to beans delicious! Make sure to add all the seasonings listed, to salt amply, and use an acid like lime juice. The salt, heat, and acid will provide a full and addictive flavor. I speak from experience. 🙂
How are smashed beans different from refried beans?
Great question! The main difference is the amount of mashing the beans have undergone. These smashed beans still have chunks of beans in them. Refried beans are mostly creamy with only hints of bean parts remaining. If you are more in the mood for refried, then just smash them down until you reach your desired consistency.
Watch my recipe video to see how easy these Mexican vegan beans are to make!
Still Not Sold? This Mexican bean recipe is full of...
- B Vitamins
- ... and more!
Before you start... cooking notes:
- Drain only your pinto beans-- not your black beans. You will need some of that extra moisture when cooking the beans down and mashing them.
- Feel free to top with whatever Mexican type toppings you prefer! Avocados and extra lime juice would be delicious. I just topped with cilantro because the avocados in the store weren't ripe yet.
Check out our other healthy and easy side dish recipes!
- Super Easy Arugula & Dried Apricot Salad
- Portuguese Potatoes
- Kale and Broccoli Salad with Lemon Parmesan Dressing
- Roasted Romanesco Cauliflower & Potatoes
- Sauteed Yellow Squash & Zucchini
- Air-Fryer Smashed Parmesan Garlic Potatoes
- Air-Fryer Lemon Green Beans
- Kale Salad with Butternut Squash
- Roasted Brussels Sprouts with Manchego & Figs
- Air Fryer Sesame Kale Chips
Or, check out my complete list of 43 Favorite Pantry Recipes!
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A healthy side dish! This Mexican bean recipe is vegan, gluten-free, ready in less than 15 minutes, and full of so much flavor. Prep your ingredients ahead of time because cooking will go quickly.
- 1 1/2 tablespoons olive oil
- 1/2 red onion, finely diced
- 2 garlic cloves, diced
- 2 cans pinto beans, drained
- 1 can black beans, undrained
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 3/4 lime, juiced; or about 1.5 tablespoons lime juice
- 1/4 cup cilantro, chopped
- 6 lime wedges (optional)
- 1 avocado, sliced (optional)
- Heat oil in a medium to large size skillet over medium heat. Once sizzling when flicked with water, add onions and saute until becoming translucent.
- Add in garlic and saute for 1-1.5 minutes, or until garlic is just turning golden and starting to smell fragrant, stirring constantly as it cooks.
- Add in pinto beans, undrained black beans, cumin, coriander, and chili powder. Mix until seasonings are distributed and then bring beans to a boil and cook for 4-5 minutes, stirring about every 15-30 seconds so the juices don't burn on the bottom of the pan.
- Add in lime juice and salt and reduce heat to medium low. Mix in until incorporated and then mash beans lightly with a heavy fork or potato masher. Mash heavier if you want a creamy refried beans consistency, otherwise leave some good bean chunks in there for texture.
- Stir mashed bean mixture over head for 1-2 minutes, or until the mashed bean parts have incorporated in with the bean chunks.
- Remove from heat and garnish with cilantro. Serve with extra lime chunks and avocado wedges, if desired.
- Leftovers keep covered in fridge for 3-5 days. Garnish with fresh cilantro and avocado (if using) for best results, however.
- Serve as a side dish or an appetizer dip. Both are delicious!
Amount Per Serving Calories 243Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 636mgCarbohydrates 38gFiber 14gSugar 2gProtein 11g
This nutrition breakdown is an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.