Chunky Refried Beans for Burritos, Tacos, or a Side


1/2 Serrano chili minced

1 garlic clove minced

1 T olive oil

1 can refried beans

1 can black beans washed and drained

6 T salsa verde chunky style, medium or high heat

3/4 cup Mexican cheese

6 T sour cream

1 t Mexican Seasoning- Morton and Bassett®

1/2 t garlic salt

Cayenne pepper


Heat olive oil in medium sauce pan over medium high heat. Add garlic and chili and cook for 1-2 minutes until fragrant. Add black beans, refried beans, salsa verde and combine. Add sour cream, Mexican seasoning, garlic salt stirring occasionally until it begins to bubble. Lower heat to medium low and add cheese. Stir until combined. Turn on low for 10-15 minutes for flavors to meld stirring occasionally. Taste. If more heat or salt is desired add a pinch of cayenne and salt.

Serve with burritos or tacos.

We make left over cooked pork loin burritos with these beans which is a favorite. The pork loin is sliced very thin and warmed up in a salsa verde chunky with medium or high heat for 5-7 minutes. The pork picks up the tang of the salsa.

Note: These beans are great the next day as a side.






Mexican Black Beans


2 cans black beans rinsed and drained

3 T olive oil

2 shallot chopped fine

3 garlic clove minced

1 Serrano chili minced

2 cup chicken broth

3/4 t cumin

Salt and pepper

1-2 T lime juice


Place medium sauce pan on medium low heat with 2 T olive oil. Add shallot, garlic, and chili and cook until fragrant about 2-3 minutes. Add drained beans, chicken broth, lime juice, pinch of salt, and pepper. Combine ingredients and adjust taste. Cook for 20 minutes.Stirring occasionally. Remove and serve. Serves 4-5

Note: Very versatile. Can be used as  side, used in burritos, a soup,salads, or mashed and used as refried beans. We like them!