Gorgeous refried beans recipe


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Here’s the recipe:

Makes approximately two cups/serves four


  • 1 cup of cooked beans*
  • 1 small green chile, de-seeded and copped
  • 1⁄2 cup of liquid from cooked beans or tinned beans 1⁄2 cup of freshly chopped epazote**
  • 2 tablespoons of olive oil
  • Salt to taste

*You can use tinned beans to save time but save some of the liquid when you drain them
** If you cannot find fresh epazote, used dried but see note below.


  • Heat a large frying pan and add the oil
  • Add chopped chile and fry for about 30 seconds
  • Add cooked beans and the liquid
  • If using dried epazote, add now
  • Mash the beans over a medium heat
  • Continue to cook for a couple of minutes while stirring
  • Add a pinch of salt
  • If using fresh epazote, add it at the end and stir through
  • ¡Buen provecho!

Serve in tacos, enchiladas, taquitos, tortas or simply with rice.

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Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

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Written by fatgayvegan

1 Comment
  1. Luckily epazote is readily available in most supermarkets where I live (I’m about 15 mins from the Mexican border) but in a pinch I would suggest using cilantro (coriander leaves) and some fresh oregano if you can’t find epazote. I also like using lime juice with my refried beans, preferably the small Mexican limes or Key limes (they grow in my back yard sooo…)

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