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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Bill Ihnow
I have not tried this yet but I am going too. There were some Mexican Restaurants in K.C. Missoui that made a Chili recipe with refried beans, ground tomatoes etc. One of the owners gave me his recipe and I made it. Turned out good but not as good as theirs. The hardest part was making the refried beans from scratch. That is why I am going to try your recipe.
Megan
So good! I sub avocado oil for olive because the flavor of the oil doesn’t stand out that way (may be an issue with whatever olive oils e have). Thanks for posting!
★★★★★
Kate
You’re welcome, Megan!
Corey W
Hey Kate, do you think I could use a can of jalapeno ranch style beans and mush them up with some lime juice and cilantro?
Kate
I haven’t tried it, but let me know if you do!
Debbie
Made these last night they were amazing!! I will be forwarding the link to all my children.
★★★★★
Dina
I tried this recipe as part of homemade “Huevos” Rancheros (using tofu in place of the eggs) and these refried beans made the dish! YUM, just the perfect balance of lime, cilantro, and spices. And super easy to make. Thank you for a wonderful recipe, one that I will make again and again. I anticipate making this as a bean dip for my next potluck.
★★★★★
Kate
I’m glad you loved it, Dina!
Ann W.
I look forward to making these this afternoon. I’m not much of a cook so this may be a silly question: Why drain and rinse the beans if you’re going to add water back in? ~ I don’t like to waste the “bean juice.” Blame my Depression era parents! : – )
Thanks in advance!
Gigi
I would like to know too!
Theresa A West
I think I can add something to this part of the discussion. The liquid of canned vegetables have a metallic taste. Rinsing vegetables will remove most of that flavor.
Ms.Lewis
Love love love your recipes they are the only ones that I feel proud presenting to the table so thank you for taking the time to think test make and share your true talent with all of us!!
Of course I chose your 7 layer dip but came across this pinto bean recipe but what If you cannot find pinto beans in a can. How long do I cook the beans for aftersoaking in 2 1/2in of water over nite?
★
Kate
Hi Ms Lewis, I don’t have a pinto bean recipe to cook from scratch. Sorry to not be of more help! If you have a method, I would suggest starting there.
Sandy
Cooking any dried beans is a piece of cake. I do soak mine overnight in a large jar. After draining and rinsing them the next morning, I put them in my slow cooker filled with water and let them cook for several hours until they are soft.
I haven’t tried this recipe yet but I will be soon. Thank you so much!
Jeyendran Balakrishnan
I would cook the beans in a pressure cooker, or an Instapot. This way the beans don’t have to be soaked overnight.
Ellie R
No need to soak overnight. Just pick over and add to slow cooker with aromatics like bay leaf, garlic cloves, some peppercorns. add enough water to cover beans 1 inch. Cook on high for 4-6 hours till tender. Add salt then. Let them cool down in the liquid to further absorb flavor. The broth will really add to soups, etc. I have heard you could cook even faster by putting 2 cups dry beans in the slow cooker with aromatics and 6 cups boiling water. Cook on high. They should be done in 2-2.5 hours this way though I haven’t tried it myself.
Sarah Zurbuchen
Sooo delicious. I could eat these beans everyday of my life! The lime gives them a little something extra special!
★★★★★
Michelle
So good and sooooo easy!
★★★★★
Kate
I’m glad you loved it, Michelle!
Talia
These are the best!! Have you ever made them beforehand for a recipe and frozen them? having a fiesta for my husbands birthday and these are his favorite, don’t want to mess them up
Thanks
★★★★★
Kate
I have not, Talia. I would see if others have in the comments. They are good reheated though, so that could be an option.
Mark Linnenburger
I haven’t made this yet, but I am going to tomorrow. Anyway, as for freezing, I’d recommend using vac seal bags. I know (and Mexicans will hate me for saying this) that you can vac seal guacamole and fridge or freeze it, and by using the vac seal it prevents the air from oxidizing the avocado. I imagine it should be similar here.
Susan
This was delicious. I had always avoided making refried beans because of the mashing, but it never occurred to me to use a food processor. I used black beans and pinto beans and it came out amazing.
★★★★★
Susan
I just want to say that your recipe for refried beans is awesome I will never buy another can again. I made both Pinto & black beans versions. I added smoked paprika for a bonus flavour. Thank you for sharing your recipe.
★★★★★
Kate
You’re welcome, Susan! I appreciate your review.
Melissa
I’ve used this recipe for about 2 years and my family love it!
I do add some extra spices and garlic into it, but I do that with every recipe
If you haven’t tried it yet and are thinking about it, just do it. I promise you, you won’t be disappointed x
★★★★★
Kate
Thank you for sharing your experience, Melissa! I appreciate your review.
Foo
This is a great recipe, very good ! We jazz it up by using bacon drippings… try it, you just might like it.
★★★★★
Stacy
Hi Kate,
Firstly, congrats on the baby!
I made these today and they turned out great – I used them in nachos and quesadillas (a take on your beans and greens quesadillas from your cookbook!) . Super simple, and so tasty. I used a combo of black beans and borlotti beans as that was what I had handy.
I have been using your recipes for the past 10 years, and have never made a dish I haven’t liked!
Appreciate all you do, and am grateful for all the alternatives you provide to make the dishes vegan. It has really been helpful for me on my vegan journey.
Keep up the great work, and love to Cookie xxx
★★★★★
Kate
Thank you, Stacy! I’m glad you liked this recipe as well.
Ali
Absolutely delicious, thank you! And so easy, I’m embarrassed I ever bought canned refried beans in the past. Thank you Kate, I love your recipes!
Kate
I’m glad you are loving them, Ali! Thank you for your review.
griffanzo
Found your recipe after looking unsuccessfully for no/low-sodium refried beans. Wondered if I could make my own refried beans using no salt added pinto beans from a can. Made the recipe and omitted the salt, and increased garlic, chili powder and lime. Thanks.
★★★★★
Kate
Welcome! I’m glad you enjoyed them.
Helen
I live in the UK and came across your refried beans recipe when making a Mexican meal and had forgotten to buy a ready made pack. I will never use shop bought again! I only had a can of good quality black beans in my pantry so used them with excellent results.
Thank you very much indeed and keep cooking. X
★★★★★
Maria R
I’m so happy to see you have a recipe for refried beans. I make your hummus recipe all the time now and also love your pimento cheese recipe. I plan to make this week with sopes I just bought and chorizo. Can’t wait! Thank you for posting your wonderful recipes!!
Kate
You’re welcome, Maria!
Tiffany K
I never liked refried beans until I made them myself, and this recipe is perfect! I use one can pinto and one black, don’t over-mash (I like a little extra texture), and am quite liberal with my cilantro :) Everyone who tries them loves them, and I’ve shared the recipe several times already. Thanks so much!
★★★★★
Kate
Hooray! I love to hear that, Tiffany.
Melanie
These are much better than canned refried beans, more flavor. I controlled the salt and fat which I like and these are cheaper than pre-made. Thank you
★★★★★
Kate
You’re welcome, Melanie! I appreciate your review.
Sues
I have never liked refried beans, but my family wanted burritos so I made this recipe. It was SO delicious, I couldn’t stop eating it! I will definitely be making it again!
★★★★★
Kate
I’m glad you enjoyed it, Sues! I appreciate your review.
Ann
I made these with leftover barracho beans and they were delicious!
★★★★★
KL
If dry, could I add sour cream instead of more water? Or will that texture not work
Kate
Hi KL, it will change the recipe. I recommend some water, but you can try sour cream. Let me know what you think if you try it!
Jacqueline de Leeuw
I cook the entire bag of beans and freeze in 1 cup portions so that I always have beans available and don’t have to buy canned.
I B
Loved this recipe. Canned beans worked out fine. I used beef broth instead of water and I added more at the end to get our preferred consistency. I also found it a little bland so added more chili, some oregano and some more cumin. Also didn’t have pinto beans so used one can of cannellini and one of black beans (what we had in the pantry.) And I used a simple bean masher. Thanks so much for this wonderful recipe.
★★★★
Kathryn
I used Mayocabo beans instead and both kids ate seconds!! I topped my with a little Tajin as well. Delicious!!
★★★★★
Grace RockIt Chopty
This is my go-to refried beans recipe. Easy to make, everyone loves it.
★★★★★
Kate
That’s great!
Rick McCloy
I agree, there really isn’t much to choose between using tinned beans, or beans prepared from dry. I use either, depending on how much time I have, but this recipe is so simple and delicious that I generally start with dried beans; cheaper, and given the ease of the recipe, allows me to think that I’m actually cooking, too.
★★★★★