Refried beans are a staple of Mexican and Tex-Mex cooking: beans, typically pinto or black beans, are cooked until tender with spices, mashed to a thick purée, and then fried, traditionally in lard though vegetable oil is common today. The name is a mistranslation of frijoles refritos, meaning well-fried rather than twice-fried. The result is a rich, creamy, savoury paste served alongside tacos, enchiladas, and rice, or spread in burritos. Seasoning usually includes onion, garlic, cumin, and chilli. Nutritionally they deliver the bean package of protein, fibre, iron, and folate, with the fat content depending on the frying medium. Good refried beans are smooth, deeply savoury, and never dry.