One of my absolute favorite meals to make myself is refried black bean tacos. I have probably eaten this meal more than any other in my lifetime. I ate it a lot while I lived alone, but I still do most nights when Nate isn’t home for dinner. I love cooking, but this simply not cooking – it was heating up canned beans and adding fresh veggies and putting it all in a tortilla.
Of course, there are several ways to eat black beans, but that is just one of my favorites. Many people like them just along side of their dishes, sometimes served with rice. They are always great to throw into a taco, burrito or salad to add protein. Another one of my favorites is just to use it as a dip for tortilla chips. However you eat them, this is a super recipe! The best part is that you can control what you put in it, including the heat.
This recipe certainly makes a lot of refried beans, but don’t be scared, the freezer is your friend! I separated them into freezer bags to store for the next night I have my refried bean taco craving! These turned out great! You can control the consistency of the beans by adding more liquid if you choose, and/or blending them longer if you like them smooth. I like them slightly chunky, so I didn’t blend for very long to get the consistency I liked. However you like it, play around with the ingredients and find one that’s a perfect fit for you!
Slow Cooker Refried Black Beans
Source: Adapted from Prevention RD
Servings: Makes about 8 cups
1 onion, chopped
2 jalapeno peppers (I used 2 jalapenos and 2 Serrano chilis to add extra heat)
5 cloves garlic, minced
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 1/2 tsp salt
1 tsp black pepper
3 cups dried black beans, rinsed
4 cups vegetable broth
4 cups water
1. Combine all ingredients in a slow cooker and cook on high for 10 hours.
2. If there is a lot of liquid remaining, ladle some out and reserve. Using an immersion blender, blend until desired consistency, adding back liquid as needed/desired.