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Refried Pinto Beans

Serves 4

Try these beans with Confetti Rice and Chicken Tacos.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 cans pinto beans (15 ounces each), drained
  • 1 can diced green chilies (4 ounces)
  • Salt and freshly ground black pepper


Place a medium skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add one can of the beans and the chilies to the pan and cook, mashing them up with the back of a spoon. When one can has been mashed up, add the remaining can of beans and continue cooking to heat through. Season with salt and pepper and serve.