New This Month

Refried Black Beans with Oregano

Use these quick and tasty beans in wraps, quesadillas, or on nachos.

  • Yield: Makes 1 1/2 cups

Source: Whole Living, April 2011


  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 1 chopped shallot
  • 1/4 teaspoon dried oregano
  • 1 15-ounce can black beans (with liquid)
  • Salt and ground black pepper


  1. Heat olive oil in a medium saucepan over medium heat. Saute garlic and shallot until tender, about 5 minutes. Add oregano and beans (with liquid). Bring to a boil. Mash beans with the back of a wooden spoon and cook until slightly thickened, 2 to 4 minutes. Season with salt and black pepper.


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