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.
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.
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Notes
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!