Easy Refried Beans
These refried beans are delicious and so easy to make. This refried bean recipe is quick, too—use canned beans and they're ready in 25 minutes! Healthy, vegan and gluten free.
Updated by Kathryne Taylor on August 30, 2024
Where have pinto beans been all my life? I dismissed them after a couple of lackluster Mexican restaurant meals, but I’ve recently realized pinto beans in their full glory. They’re creamy and rich, and mix in beautifully with scrambled eggs, soup, rice and more.
Pinto beans make the best refried beans, since they’re so buttery. I recently crossed my refried black beans recipe with my pinto beer beans (both available in my cookbook) and ended up with these outrageously delicious refried beans.
Fresh cilantro livens up these refried beans, and a squeeze of lime juice makes them taste more complex. Flavor aside, these refried beans are also a healthy source of plant-based protein and fiber (12 grams of each per serving). You can read up on pinto bean nutrition here.
Bonus? This recipe is so easy to make! I used high quality canned beans to make this recipe quickly. I tried home-cooked beans and couldn’t tell enough difference to bother doing it again. If you prefer to cook your own beans, though, you certainly can.
Cook up some onion in olive oil, add spices and beans, and your refried beans are ready in under 25 minutes. This recipe is far superior to store-bought refried beans, and it’s become a staple in my kitchen. I hope it becomes a staple in yours, too.
Uses for Refried Beans
Refried beans are a healthy side dish to serve along with any Mexican meal. They’re so good that I like to eat them with tortilla chips as a bean dip.
You can also use these protein-rich, vegan refried beans inside tacos, enchiladas and burritos. Spread them on the inside of a quesadilla or on top of a tostada. You can’t go wrong!
Watch How to Make Refried Beans
Refried Bean Tips
Chop the onions very small, and be sure to cook them until tender. This is key to achieving a creamy texture. If the onions are too large or undercooked, they will be distracting and crunchy. No thanks!
Mash the beans as much as you’d like. I usually stop when the beans are half to three-quarters mashed, but you can mash them completely if you’d like perfectly creamy refried beans. (You’ll get even smoother results if you blend these beans in a food processor. I don’t recommend trying the blender since they are so thick.)
Use black beans if you prefer. Black beans aren’t as easily blended as pinto beans, so they’ll probably be a little more chunky. If you love black beans, you’ll love this version!
Add peppers for even more flavor. You can add a finely chopped bell pepper (any color) or jalapeño pepper(s) with the onion, for beans with extra flavor and texture. Jalapeños will make the beans more spicy—I recommend removing the seeds and membranes first so you have more control over the spice level.
Please let me know how these refried beans turn out for you in the comments! Your feedback keeps me going, and your star ratings encourage other readers to make the recipe. Find more Mexican recipes here.
Easy Refried Beans
These refried beans are delicious and so easy to make. This refried bean recipe is quick, too—use canned beans and they’re ready in 25 minutes! Plus, these beans are healthy, vegan and gluten free. Recipe yields 2 ½ cups refried beans (21 ounces), enough for 5 servings.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ cup finely chopped yellow or white onion (about ½ small onion)
- ¼ teaspoon fine sea salt
- 2 cloves garlic, pressed or minced
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
- ½ cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice (about ½ medium lime), to taste
Instructions
- In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
- Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
- Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Notes
Change it up: Substitute black beans for the pinto beans.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
So simple and straightforward and a fantastic result. Thank you!
Please make a new recipe book. Your recipes are my go to. I don’t know what I would do without them.
I had to look up a recipe because refried beans tastes so good I figured it would have to be more complex.
Thankfully though, this recipe nails it :)
Do you use the liquid in the canned beans or do you discard it? I can’t find anything in ANY of these recipes that addresses that! And I think it’s an important question.
I didn’t have any chili powder so I used packaged taco seasoning instead. I’m not sure it was a beneficial substitution. I might not have used enough…
I also couldn’t find a single can of pinto beans in my pantry, so I used one can of white beans and one can of black beans.
Looks okay, but the taste isn’t thrilling. Maybe it will be better tomorrow?
Easy recipe tho!
Thanks!
In the ingredient list: 2 cans beans, rinsed and drained. Most recipes call for this step
Yes, you can use the liquid from the can… that’s what I do if they are thicker than I like and it’s more flavorful than plain water!! :)
Easy peasy and delicious. Excellent recipe. Takes me right back to the highlands of Guatemala!
Very easy, quick and delicious!
Absolutely love your new web site. I have been using your site for sometime and wanted you to know the changes make a difference.
Also want to thank you for the nutrition listing at the bottom of the recipes. I am vegetarian and it is a struggle to get protein so your listings truly help.
Thanks for all the awesome recipes.
Will be trying the refried beans today.
I found them a little bland as written— I had to add more cumin, chile powder, salt, and lime at the end to make them more to our taste— but ooooh boy is that texture lovely! I will definitely use this recipe next time and just remember to season it to taste from the beginning.
Excellent recipe. I made exactly as written except used bacon grease in place of oil and my own canned pinto beans. This recipe is the best I’ve ever made. Thank You!
Early days to comment, but I used what is on hand: half lemon & half lime, “Italian Parsley” vice cilantro (I used more, since the parsley was much more mild), more garlic (about 5 cloves), and the onions were more than translucent, almost caramelized [I had walked off], and canned black beans, with which I used the potato masher of my grandmother’s, and the “chili powder” was dried & crushed Serrano peppers., which really, really made me sneeze, much more than the crying of the chopped onions
All in all, most excellent, and tomorrow’s “whatever”/burritos should be a delight ..
Much love
lOVE YOUR HAIR!
Bland and watery
Meredith, I’m sorry to hear you didn’t enjoy the beans! By chance, did you forget to drain the beans before using? Without the water, the mixture is not creamy. More lime and salt might bring the flavor to life.
Soooooo!!!! GOOD! I will make again and again! Thank you for that recipe.
Why are they refried when they are not fried ?
Hi Sally, the term “refried beans” is an approximate translation of the Spanish “frijoles refritos,” which actually means “well-fried.” The term is used to describe beans that have been cooked and mashed then fried in oil with spices and seasonings.
I just made these and substituted oregano for the cilantro. They taste pretty bland right now before adding the lime juice. I made them ahead for a dinner tomorrow night. Should I put the lime juice in now or wait until I reheat them. Any suggestions to make these more tasty?
The acid in lime juice does enhance the flavor. The recipe is intended for moderately spiced beans, since typically they are served on the side or as a component to a meal. If you’re having them on their own in a bean burrito or similar, I’d add my favorite hot sauce.
Really enjoyed these homemade refried beans. Tasty. Made organic and low sodium.
Thank you so much for this easy and tasty recipe I was wondering if I can use the same water as in the can instead of draining it and add water?
Hi Atoosa, I recommend making it as written.
Lovely recipe…I used black beans and they were yummy
I recently purchased 6 cans of black beans to try and add more protein to my diet, as I have a swallowing disorder and can’t eat meats right now. I first tried packages madras lentils and discovered the bean skins wouldn’t go down. Now I’m wondering how I can remove the skins from the black beans, or if using a food processor will grind up the skins enough. Any suggestions on how to “de-skin” canned beans for your refried bean recipe? Thanks for any suggestions…for any bean type.
a blender will def do it.
I followed these instructions exactly and the beans were way too liquid. Had to simmer out the liquid for almost 30 minutes.
So good – what a great guideline recipe – I can’t stop eating it! Thank you. I made my pinto beans (soaked dried for a day or so before cooking) and also replaced the Chili Powder (didn’t have any) with some homemade Chimichurri spice (which I needed to use anyway!) Also, used dried cilantro and no lime juice. Still SO delicious! Wanted to freeze some but can already tell that is not gonna happen
The best and by far better than any Ive ever had. I make now often….family favorite.
didnt like the texture much so i added butter, milk, and blended it a bit. good base for everything though.
Fabulous
Best Ever
Thank You
who is cookie
Cookie was my dog.
Used leftover pinto beans with your refried beans recipe. Yum!
I’ve made this recipe a few times and it’s sooo good! I usually make it the day of, but I was wondering how many days in advance can I make this, and how would I reheat it? Thanks!
Hi Dahlia, this recipe is easily made a day or two in advance. You may find that you want to add a little water when you reheat to get the desired consistency.
I posted this comment, but not sure if it went through, so sorry if I’m repeating. I have made this a few times and it is sooo good! I usually make it the day of, but how far in advance can this be made and how would I reheat it? Thanks!
Hi Dahlia,
This will keep well for a few days. You might want to add a bit of water as you reheat to get to the desired consistency.
Delicious! The only change I made was to use Better Than Bouillon “no chicken” broth instead of water for added flavor. And, I ended up using more liquid than the recipe called for since the beans were so thick. I also used just a pinch more cumin. Very flavorful, healthy recipe!
My family loved it