Gluten Free Lime Infused Refried Black Beans Recipe

Lime Infused Refried Black Beans

Yield 4 Servings

Free of: gluten and top 8 allergens.

A nutritious side dish to serve with any Mexican meal.


2 tbsp olive oil (see recipe notes for no-oil substitute)

1/2 cup diced yellow or white onions

1/8 tsp + 1/2 tsp salt, divided

1 tbsp minced jalapeno

1 tsp minced garlic

1 tsp ground cumin

1/2 tsp chili powder

1 (15-ounce) can black beans, rinsed and drained (1 1/2 cups cooked beans)

1 cup vegetable broth

2 tbsp lime juice

1/2 tsp agave nectar


  1. Heat oil in a small saucepan over medium heat.
  2. Add onions and 1/8 tsp salt. Cook for 5 minutes, stirring occasionally.
  3. Stir in jalapeƱo, garlic, cumin, and chili powder; cook for 1 minute, stirring occasionally.
  4. Add black beans and vegetable broth and increase heat to medium-high. When the beans come to a boil, reduce heat to medium and gently simmer for 10 minutes, uncovered.
  5. Remove from heat and mash with a potato masher until the beans are about three-quarters mashed. Black beans are not as creamy as pinto beans and will be a little more chunky.
  6. Return to medium heat. Add lime juice, agave nectar, and 1/2 tsp salt. Cook for another 2 minutes. As the beans cool, they will thicken.
  7. Enjoy with your favorite Mexican meal or as a dip.


For no-oil substitute, replace the oil with vegetable broth or water. When the broth is added to the hot pan, it will start to sputter. Add the onions with a dash of salt and cook for 5 minutes over medium heat. Continue with remaining instructions.

Courses Veggies & Sides

Recipe by Allergy Chefs at