Fully Loaded Refried Bean Skillet

  • Yield: Serves about four 1x


For the Beans:

  • 2 tablespoons canola, avocado or other neutral flavored oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup canned tomatoes
  • 2 ounces canned chilies
  • 2 cans pinto beans, drained, canning liquid reserved
  • 1/2 cup beer
  • 1 1/2 cups shredded extra-sharp cheddar

For the Skillet:

  • 1 yellow or red onion, sliced into thick rings
  • 8 ounces mushrooms
  • Halved cherry tomatoes
  • Avocado, peeled, pitted and sliced
  • Chopped fresh cilantro
  • Chopped green onions
  • 4 whole wheat tortillas, warmed over a gas flame or in the microwave for a few seconds.


  1. First, while you’re prepping the vegetables, grill the onion rings and mushrooms. Oil the grates of a grill. Heat on medium-high, and grill onion rings for 4-5 minutes per side until tender and grill-marked. Grill mushrooms about 5-6 minutes total until tender and grill marked. Season with salt. When mushrooms are cook enough to handle, slice. Set aside until ready to use.
  2. Next, make the beans. Heat oil in a large oven-proof skillet on medium-high heat. Add the onion and garlic and sauté until onion is tender, about 6 minutes. Stir in chili and cumin and cook a minute. Stir in tomatoes and chilies and cook until most of the liquid is evaporated. Season with salt and black pepper.
  3. Pour beans and beer into the skillet and cook a few minutes to bring to a simmer. Mash using a potato masher until the beans are mostly pureed. Add more bean liquid if needed to get to desired consistency.
  4. Heat broiler. Top beans with cheese and place under the broiler about 1 minute to melt.
  5. Serve skillet topped with grilled onion, tomatoes, and avocado. Garnish with cilantro and green onion. Serve with tortillas for dipping.