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Rachael's refried beans recipe made with pinto beans is so quick + easy, there's no excuse not to serve it with every Mexican meal you make. Try them alongside Rachael's Steak Fajitas or Cali Club Quesadillas.


  • 2 tablespoons extra-virgin olive oil (EVOO)
  • Two 15-ounce cans pinto beans, drained
  • One 4-ounce can diced green chilies
  • Salt and ground black pepper


Serves: 4


Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add 1 can of the beans and the chilies to the pan and cook, mashing them up with the back of a spoon. When one can has been smashed up, add the remaining can of beans and continue cooking to heat through. Season with salt and pepper and serve.