Mexican Bean Dip, Refried Beans, Baked Beans

This is THE most delicious refried beans to go with my Mexican Fish Tacos, Guac, Pico de Gallo, Refried Beans & Cashew Sour Cream. It also doubles up as the most delicious tasting bean dip that I have ever had! I simply add a little extra water (or lime, or lemon juice) to loosen it up slightly than the refried beans consistency in this recipe here. This is such a winner served up with veggie crudités like celery and cucumber, or paired with my Honest To Goodness Crackers. YUMMO!

Mexican bean dip, OR refried beans, OR baked beans mise en place/ food prep

If you are into baked beans this recipe ALSO makes the best and most healthiest baked beans ever to have with some eggs, or whatever you prefer in the morning! Just skip the food processing steps and remove the beans from the pan once cooked through with the spices. Simply add in the coriander, lime or lemon juice and salt with the heat off at the end and stir it all through. Absolutely delicious!

If you prefer baked beans then skip this food processor step and simply make in the pan!
After processing in the food processor, check to see if a thick consistency has been achieved for the refried beans. Otherwise, add a little more filtered water if you are making the dip.
Mexican bean dip with grain free corn chips.

Mexican Bean Dip, Refried Beans, Baked Beans

0 from 0 votes Only logged in users can rate recipes
Recipe by Priscilla Soligo Course: Uncategorized


  • 800g 2 Cans Pinto Beans, rinsed well, drained (approx. 520g once drained)

  • 75g 1/2 Cup White, or Yellow Onion, minced

  • 30g 2 Tbsps Avocado Oil

  • 15g 1 Tbsp Lime Juice, approx juice of 1 lime

  • 13g 3 Tbsps Fresh Coriander/ Cilantro, minced

  • 12g 3 Garlic Cloves, peeled, minced

  • 8g 1 Tbsp Smoked Paprika

  • 4g 1 tsp Chipotle Powder

  • 2g 1 tsp Ground Cumin

  • 3g 1/2 tsp Unrefined Salt

  • 90g 1/3 Cup + 2 tsp Filtered Water


  • On the stove, on low to medium heat in a medium saucepan add in the avocado oil. Sauté the onion until translucent, approx 5 minutes with the lid on and stir intermittently.
  • Add to the saucepan the garlic, smoked paprika, cumin and chipotle powder. Cover and stir intermittently approx. 3 minutes.
  • Reduce heat to low and remove the lid. Add in the rinsed beans, continue to cook, stirring intermittently for approx. 4 more minutes. Remove the saucepan from the heat.
  • Using a food processor, add in the fried beans, salt, coriander, lime juice and water. Process until smooth consistency. Taste and adjust if necessary.
  • Cover to keep warm until ready to serve.


  • Storage: Mexican Bean Dip – Refried Beans stores well in the fridge for up to ten days. To loosen if too thick, simply add a little filtered water.

Did you make this recipe?

Tag @thrivewithpriscilla on Instagram and hashtag it #thrivewithpriscilla

Did you make this recipe?

Like us on Facebook

Neva' miss the latest news!