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 the 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. I’ll be back soon with more Mexican recipes, and you can view my Mexican recipe archive here.
Easy Refried Beans
- Author:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
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.
Abby
Always follow this recipe. It’s simple and perfect.
★★★★★
Beth Vandervort
This turned out GREAT! Sorry my food styling game is not strong enough for instagram, lol. My grocery store stopped carrying my favorite brand of refried beans, (Kuners black bean with lime), so I’ve been eating blah LaPreferida. When I saw your recipe I had to try it and I loved it! I made it with black beans. I like that I can control the texture and spiciness. I will be making this again, no doubt. Thank you for all the free recipes you provide.
★★★★★
Kate
I’m happy you love it, Beth! I appreciate you taking the time to review.
D. Cruz
I’ve made these twice and both times it was outstanding. My favorite part, besides the taste, is how quick it comes together!
★★★★★
Kate
Wonderful to hear! Thank you for your time to review, D.
Kar
I have a can of pinto and a can of black- do you think they can both be used together?
Kate
They can, let me know what you think!
Dona Batchelder
I had never made homemade reprised beans. This is delicious! Thanks!
★★★★★
Nikki
Made these tonight, they were amazing!!! The only thing I did different than the recipe was I added a few Tablespoons of pickled diced jalapenos with the onions, Spicy and so good!!! Thanks for the great recipe!
★★★★★
Kate
Thank you, Nikki! I’m excited you hear you loved it.
Betty
LOVED this. Super easy, creamy and tasty. I had to use 1 can black beans and 1 can of generic pork and beans. I drained and rinsed both; then followed rest of the recipe.
Thank you so much. Sure beats the recipe from dried bag beans.
★★★★★
Kate
Great! Thank you for sharing, Betty.
Claude Gagnon
Delicious recipe! Better than any cans of refried beans sold on the market! Honestly! Easy to make as well! Thank you Kate!
★★★★★
Kate
I’m glad you loved it, Claude! Thank you for your review.
Becky
Wonderful and easy. I used black beans as it was I had and used a hand held immersion blender to mash. Perfect texture! Thanks
★★★★
Jenny Palzer
This was just what the title said, easy refried beans and they were delicious! I cocked them in a stainless steel skillet so I could mash them right in it. Thank you for this. I don’t think I will go back to premade.
★★★★★
JoBeth Levy
I love this recipe, but I made a couple of changes. I used lower sodium chicken broth instead of water, and I cooked the beans for about 30 minutes adding more chicken broth as needed (used about a can). I also increased the chili powder (Gebhardt – my favorite brand) to 1 scant teaspoon. I used 1 can of Goya and 1 can of Bush’s pinto beans. That gave me just the right consistency. I based my changes on what I use when cooking dry pinto beans. I like to make these as a side for tacos and use the leftovers to make breakfast quesadillas – tortillas, beans, grated Mexican cheese served with mashed avocado with seasoning salt and nacho sliced jalapeño peppers.
★★★★★
Kate
Thank you for sharing!
Kayla
Can’t wait to try this! I live abroad and can’t buy canned refried beans in stores, so this recipe is more out of necessity for me! I can’t wait to try it for a taco dip I’m making for my European friends.
Jill F
I make these often but omit the cilantro (kids don’t like it) and instead stir in 3/4 can or so of fire-roasted diced tomatoes before adding the water. It brightens the flavor and makes them a little less dry. So yummy, we use these in quesadillas.
★★★★★
Keri B
I found this recipe one night while craving a bean burrito from a fast food place. I decided to make my own using these and it turned out amazing. Love this recipe and that it uses staple foods I typically have at home. It has been added to my recipe rotation of meals. I like to use one can of black, and one can of pinto beans.
★★★★★
Ruth Goodall
I’ve made these several times since I came across your recipe in the autumn of 2020. They are so lovely. Thanks
★★★★
Mary
Made these tonight and our son said he will never eat canned retried beans again. There is no going back. Thanks for the recipe!
★★★★★
Kate
You’re welcome, Mary!
Danielle
Thank you a life saver in a pinch.!
★★★★★
Kate
I’m delighted you enjoyed them, Danielle!
Stirling Cousins
Great recipe! Yum!
★★★★★