Frijoles Refritos Bites

Prep Time: 20 minutes


1.Heat oil in a frying pan
2.Add the chopped onions and sprinkle over salt
3.Add crushed garlic
4.Cook, stirring occasionally, until the onions have softened
5.Sprinkle over chili powder and cumin
6.Cook spices stirring constantly, until fragrant, about 30 seconds
7.Add in the drained beans
8.Pour in water and stir
9.Cover with a lid and cook for 5 minutes
10.Reduce the heat to low and remove the lid
11.Using a potato masher or fork, mash the beans until you reach your desired consistency
12.Continue to cook the beans, uncovered for a further 3 minutes, stirring often
13.Remove the saucepan from the heat
14.Stir in the coriander
15.Add the lime juice
16 Season with black pepper and stir
17.Remove tortilla chips from bag, and top each chip with the frijoles refritos
18.Add a dollop of your favourite guacamole on top of the beans and then sprinkle over grated cheese.
19.Serve whilst warm.


1 tablespoon extra-virgin olive oil
½ small onion chopped
¼ teaspoon fine sea salt
2 cloves garlic, crushed
½ teaspoon chilli powder
¼ teaspoon ground cumin
2 cans pinto beans, rinsed and drained
½ cup water
2 tablespoons chopped fresh cilantro
½ lime, juiced
1 bag of Beef Barbacoa & Dill Pickle tortilla chips
Guacamole and grated cheese to garnish

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Photography David Loftus | Recipes and styling Julia Azzerello