This recipe is inspired by the concept of refried beans, but the base is lentils instead of pinto beans and it’s faster and more flavorful! You can learn more about the origins of refried beans here. We tested this recipe with green, black, and canned lentils and they all worked well. For the sake of time and convenience, we recommend using canned lentils. However, if you’ve got the time, just about any lentil will do. We even think red lentils would be especially beautiful given their vibrant color. Once your lentils are cooked (or drained from the can), simply sauté onion and garlic until translucent, add your lentils, spices, chipotle peppers*, and vegetable broth, and simmer covered for about 10 minutes. *Note: you can learn more about chipotles in adobo here. Now it’s time to focus on texture. You have three options for making these lentils creamy: Our preference is option 3, as it’s quick, efficient, and gets the lentils super creamy before they’re added back to the pot so a hit of lime juice can be stirred in before serving. Swoon! We hope you LOVE this dish! It’s: SmokyComfortingQuick & EasyVersatileIncredibly flavorful& SO delicious This would make the perfect side dish, appetizer, or dip for Mexican night! Think tacos, burritos, enchiladas, and more! Into beans and dips? Be sure to check out our Mediterranean Lentil Dip, Easy 1-Pot Black Bean Soup, Easy 1-Pot Pinto Beans from Scratch, Easy 1-Pot Black Beans from Scratch, 1-Pot BBQ Baked Beans, and Best Ever 5-Minute Hummus! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
