Refried Black Beans (with a side of greens!)

These refried black beans were served with the butternut squash and sweet potato soup. Since I'm not able to eat salads, or any foods that require chewing, I snuck in a pile of spinach to compensate for missed greens. Sure, cooked greens are never as healthy as fresh, but you have to make due with what you got, right? :)

Anyway, these beans can be whipped up in a snap. I used canned black beans, but you can soak your own beans prior to following the recipe below. Be sure to top it with cojita cheese or another spicy cheese to get the traditional flavor of black beans - you'll never know the greens are in there!

Refried Black Beans (with a side of greens!)

2 tbsp olive oil
1 tsp chipotle chili powder
1 tsp chili powder
1 tsp cumin
1/2 yellow onion, chopped
2 cloves garlic, chopped
2 cans black beans with the juice
2 handfuls fresh spinach
Grated cojita cheese (or spicy cheese of your choice)


Heat the olive oil in a large frying pan. Once hot, add the spice and saute with the oil for 30 seconds.

Next, add the yellow onion and garlic, and saute until the onion is soft, about 5 minutes.

Spinach over the beans

Add the two cans of black beans, and heat for 10 minutes over medium-low heat, until beans are hot and soft. Some of the water from the beans should cook off, but not all of it.

During the last 3 minutes of cooking, add the spinach, allowing it to wilt.

Once the cooking process is complete, use an immersion blender to blend all ingredients together. It should form a watery paste - not too thick. You can add some water if it's too thick.

Dish the bean mixture onto a plate, and top with grated cheese.

Enjoy!