This homemade refried beans and guacamole dinner was a little different from our usual evening meal, but it turned out to be exactly the kind of simple, satisfying food we wanted. It is the kind of meal that feels casual and fun, especially when served with crisp tortilla chips, creamy guacamole, and warm, flavorful beans. Because I made the chips from scratch, it did not take much less time than a more traditional dinner, but it was still well worth the effort.
If you want to make this meal quicker, store-bought tortilla chips are completely fine. The homemade version is delicious, but the best part of this dinner is how flexible it is. The refried beans can be made ahead of time, frozen, defrosted, and warmed gently before serving. I had a batch in the freezer from a previous meal, and they tasted just as good after reheating.
Some people assume refried beans are heavy or overly rich, but this crockpot refried beans recipe is really just pinto beans, onion, garlic, cumin, pepper, and salt. There is nothing complicated about it. If you enjoy the warm flavor of cumin and the bold taste of garlic, these beans are a great addition to tacos, burritos, nachos, bowls, or a simple chips-and-dip style dinner like this one.
The guacamole came together because we had ripe avocados that needed to be used. It is a fresh, easy guacamole recipe with lime juice, red onion, garlic, tomatoes, and optional cilantro and jalapeno. You can leave it chunky, mash it smooth, or blend part of it if you prefer a creamier texture. Served together, the creamy avocado, savory beans, and salty chips make a simple vegetarian meal that tastes fresh and comforting at the same time.
Fresh Homemade Guacamole
Erin Dooner
Ingredients
- 4 medium avocados
- Juice of 1 to 2 limes depending on the size of the avocados and limes
- 1/2 small red onion very finely chopped
- 3 to 4 cloves garlic
- 2 tomatoes chopped
- Half a bunch of cilantro optional
- 1 small jalapeno pepper very finely chopped, optional
Instructions
-
Mash the avocados with a fork until they reach your preferred consistency. Add the lime juice, red onion, garlic, tomatoes, cilantro, and jalapeno, then mix well. Reserve a few chopped tomatoes for topping if you like a fresh garnish. For very smooth guacamole, add all ingredients except the tomatoes to a food processor and blend until smooth. Stir in the tomatoes at the end or scatter them over the top before serving.
Crockpot Refried Beans
Erin Dooner
Ingredients
- 3 cups dry pinto beans
- 1 onion
- 9 cups water
- 2 to 4 teaspoons salt
- 1 3/4 teaspoons black pepper
- 2 tablespoons fresh garlic
- 2 teaspoons cumin
Instructions
-
Add all ingredients except the salt to a crockpot. Cook on high for 8 hours. When the beans are finished cooking, remove some of the liquid; about 1 cup is usually enough. Blend the beans with an immersion blender, or carefully transfer them to a blender or food processor and process until they reach your desired texture. Add back as much of the reserved liquid as needed. The beans will thicken slightly as they cool, so add a little more liquid than you think you need. Stir in 2 teaspoons of salt, taste, and add more if needed. This recipe makes a large batch, and the beans freeze very well. You can halve the recipe if you prefer a smaller amount.
Serving Notes
Serve the warm refried beans with fresh guacamole and tortilla chips for a relaxed dinner, snack plate, or appetizer-style meal. The beans can be made in advance and reheated, which makes this meal easier to pull together on a busy night.
For the chips, I made homemade corn tortillas using masa harina, water, and salt. If you prefer, you can start with store-bought corn tortillas instead. Lightly brush each tortilla with a neutral, flavorless oil, then sprinkle with sea salt. Cut the tortillas into quarters or sixths and arrange them in a single layer on a baking sheet. Bake in a 350 degree oven until they are just barely golden. Let the chips cool before serving so they become crisp.
These baked tortilla chips are simple, salty, and sturdy enough for scooping both the guacamole and the refried beans. Together, everything makes a fresh and filling homemade meal without needing many ingredients. It is also a good way to use ripe avocados, prepare beans ahead of time, and turn basic pantry staples into something that feels special.
