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!
me
I would probably sauté the onions and add the drained beans to that, as I think that makes this recipe superior to others.
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.
Lonnie Ervin
Yes. This was my experience. I tasted “tinniness” when i tried the recipe with the canned bean liquid. DO NOT D THIS. I’m trying again today with freshly cooked beans.
★★★★★
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.
★★★★★
Lucille
That’s what I do and some green onions.
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.
★★★★★
Eric
Excellent!
Stock levels in our grocery stores is not the best at the moment, I couldn’t find refried beans so I googled recipes found yours while I was in the store, bought the ingredients (had to use Mexican Beans, combo of black, red kidney and pinto)… just finished making the recipe and it is delicious!!!
Funnily enough I went to the store for refried beans as I wanted to make homemade spicy bean dip.
So step 1, refried beans done and delicious, now I’m gonna turn then into a nice spicy bean dip (you guessed it, the original reason I went to the store to begin with was for spicy bean dip and those too were out of stock, so googled a recipe but had to Google again for refried beans recipe lol… we’ve gotta improvise these days but I’m glad I had to because you’re recipe is fantastic!!! :-)
★★★★★
Jill
Ok those beans are seriously good!! Wayyy better then opening a can … and honestly better then restaurant beans too!!! I will be making these again!! Thanks for sharing this recipe!!
★★★★★
Kate
You’re welcome, Jill! I’m delighted you enjoyed this recipe.
Kat
Will this refried beans recipe be as good if made the day before? Doing a big fiesta & want to make as many dishes the day before as possible.
Thanks!
Kate
Hi Kat! These are still good leftover.
Rae
These refried beans are lovely. Made them today with dry pinto beans I cooked yesterday. Love the lime and cilantro flavors added at the end of cooking. Delicious. Thank you.
★★★★★
Kate
You’re welcome, Rae! Thank you for sharing.
Amy
This is a keeper recipe. <3 Simple and very tasty. Thank you!
★★★★★
Kate
You’re welcome, Amy! Thank you for your review.
Shoshonee
This is a good place to start if you’re unfamiliar with refried beans. The only thing missing is a fat. Refried beans always have a fat added. Usually lard but any fat works. I chose butter. The seasonings should be at least doubled. I think I’ll make these again but with a few modifications. To be fair I’m used to authentic refried beans made by my cousins abuela.
★★★
Kate
I’m sorry you didn’t love my interpretation and recipe. Thanks for sharing your experience!
Thomas R
Really good. Nice simple straight forward recipe.
Re:Ann W; the water is drained to control the consistency of the beans.
★★★★★
Greg Bell
Beautiful dog. Great, easy and extremely tasty recipes. Thank you for sharing. Keep up the great work.
★★★★★
Kate
You’re welcome Greg! Thank you for your review.
Heather Dinn
These are our fav retried beans recipe! ❤️
★★★★★
Kate
Wonderful to hear, Heather! Thank you for your review.
Becca
We give this recipe 10 out of 10.
This will be our go-to recipe.
I made a few adjustments.
Swapped 1T olive oil for 2-3T lard.
Swapped the 1/2 t. chili pepper for 3T Macayo liquid taco sauce.
Added a teaspoon of Fiesta Pinto Bean Seasoning, which I used to season the pinto beans when I cooked them.
★★★★★
John DeVries
An excellent recipe, easy to make, good to taste. Makes a great springboard for a luxury bean dip.
★★★★★
Kate
Thank you, John! I’m glad you loved it.
Hajer
So good! Been making it for 2 years now :)
★★★★★
Kate
Great to hear, Hajer!
Jill F
I make this recipe all the time. I never have lime or cilantro on hand, so instead I put in some finely chopped tomatoes, maybe fire-roasted (canned), or maybe just fresh. It adds a little flavor and makes the quesadillas or whatever yummier
★★★★★
Kandy
Cooking beans in the Instapot is really easy. If they have been soaked for several hours drain and add to the inner liner. Add 4 cups of water to 1 cup of pinto beans. (Can add onion, garlic, cumin, chili powder also). Cook on high pressure for 15 min. Let natural release for 15 min. Then make Kate’s refried beans!
★★★★★
Capt. Ron
First time making refried beans…awesome thank you.
★★★★★
Kate
I’m glad you love it!
Leighann
I love Cookie and Kate recipes. Now that we are back in the Midwest, (where good Mexican food, if found, is too cost prohibitive for our family) I’m back to making my own refried beans. These came out perfectly. Just a note, canned pinto beans can be significantly more costly than making your own. Every Monday I pull out the crock pot, rinse well about 2 lbs of pinto beans, dump them in the crock and set it on low with enough stock (beef, chicken, veg… I’m trying lamb next week!) and water to cover them well. As long as I get them in by noon, they’ll be ready for a bowl with corn bread and Tabasco that night! Then I use the rest for beans and eggs in the mornings, and Wednesday night I use about 6 cups for tostada night. I love beans and am convinced anyone who doesn’t like them just hasn’t had them prepared correctly. Just be sure to wash the crock pot after you’ve transferred the remaining beans to the fridge; sour bean smell is nasty!
★★★★★
Kate
I’m glad you have a method that works for you to make your own! I appreciate you sharing, Leighann.
Kat
Cannot believe how easy this was to make my own refried beans.
★★★★★
Mike May
I will only use refried beans from this recipe. I always bought canned refried beans until I found this recipe. This recipe using pinto beans is the best. I usually cut the recipe in half as I’m the only one using them. I freeze the refried beans for the next time as well. Thank you for this great recipe.
★★★★★
Kate
You’re welcome, Mike!
Helle Hyldgaard
Hi Kate,
Could you replace the cilantro with something else?? None in my family likes fresh cilantro.
Sincerely Helle
Kate
Hi Helle, you could omit or try parsley instead.
Frank
Just finished making these Kate and they are delicious. Excellent recipe. Been transitioning to plant-based over the last month and with such few readily available ingredients your recipe is a keeper. I’ll be perusing you website for more.
Btw, I had a little head-bob going when I watched the video. That’s probably why you only showed your hands. The rest of you was gettin’ your own groove on and you didn’t want anyone to see!
Thanks for the recipe and the hard work it takes to do what you do.
Karen Lahn
I really enjoyed this recipe! I like that I can adjust the spices, and the consistency and freshness are superior to canned.
★★★★★
Briggs Virginia
I used red kidney beans and they were fantastic
Kate
Thank you for sharing that you used a different bean. I’m glad you enjoyed the taste.
Celia
Well I made this today. Used fresh red onions, cooked in avacado oil. Didn’t have the seasonings listed, so improvised, maybe cheated, by using part of a taco seasoning package. Took just a few minutes to make. My husband added hot salsa to his. It tasted great!!
Thanks for sharing.
★★★★★
Jamie
I love Mexican food! We have it at least once a week over here. So I made it last week and I am making them again tonight! So yummy, easy, and flavorful! Thank you for sharing this!
★★★★★
Kate
You’re welcome, Jamie! I’m glad you enjoyed them that you are already making them again.
Misty
These are incredible! It tastes authentic!
★★★★★
Kate
I’m glad you think so, Misty! I appreciate your review.
Pamela
Sounds good. No lard that; s great! I am going to try this.
★★★★★
Angie
These beans are packed with so much flavor! Never will I buy refried from a can again. These were a hit in my family! Thanks for the recipe
★★★★★
Kate
I”m glad you enjoyed them, Angie! I appreciate your review.
Ashley
I will never buy, use, or make any other kind of refried beans for as long as I live. I’ve attempted one other recipe and it was a disaster. The ease and yumminess of this recipe has me in love
Thank you so much for sharing it!
★★★★★
Kate
You’re welcome, Ashley! Thank you for your review.
Debbie F
Oh my gosh, this recipe is awesome. The taste and texture was just right. I had used this recipe for one of the items of making beef burritos that I prepped ahead a time and then froze for future lunches. Thank you so much for sharing this with your viewers.
★★★★★
Natalie
Just tried this, it was delicious!!! Thanks for the recipe :)
Kay
So good, shockingly easy, and super cheap!
I didn’t have any cilantro, so I left that out. I did add a shake of cayenne, a little pinch of MSG, and a small dollop of chicken Better than Bouillon. I like smooth refried beans, so I used an immersion blender to blend fully.
Highly recommend! This is going to become a staple for me.
Beth Lauder
I made this today but substituted bacon grease for the olive oil and omitted the cilantro and lime. I also topped with a tiny amount of shredded cheddar once it hit my plate and it was fabulous!
★★★★★
Kare N
Wow! I don’t leave many comments but had to for this recipe. Simple and Amazing! I won’t buy any another can of refried beans ever again. Making bean tacos for lunch today. Thank you for sharing!
★★★★★
Kate
I’m so glad you did, Kare! Thank you for your review.
Erika
zero flavor. Did not enjoy at all. Added an extra can of beans due to the amount of cilantro in this recipe. Tried to adjust the seasonings to no avail. ended with a too salty mess.
★
Kate
Hi Erika, I’m sorry to hear that. I appreciate your feedback.
Gabrielle
They turned out great! I’m done buying refried beans!!
Kate
Great to hear, Gabrielle! Thank you for sharing.
Ellen
Pretty good recipe! Only change I made this time was using some leftover duck fat I had instead of olive oil. May try some other modifications when I make it again but a very good base recipe!
★★★★★
Linda
Is this recipe suitable to freeze.
LOVE the beans, best ever and so easy!
★★★★★
Kate
Hi Linda, I haven’t tried freezing them. but, it may work. Let me know if you try it!
Noah Dennett
I made this just now it is delicious. Thank you so much!!
★★★★★
Kate
You’re welcome, Noah!
Carla
Tjank you for this absolutely delicious recipe and so easy to make. I substituted paprika for the chili powder because I ran out. Perfect recipe for my GFDF lifestyle!
★★★★★
Car
Great!!
★★★★★
DEON
I want to try this, but if I use a food processor how should I add the beans? After the other ingredients have been cooked or during?
Kate
Hi Deon, you don’t need a food processor here. Just a potato masher or the back of a fork. I hope you try it!
JoeG
This recipe very good, much better than canned and easy to make, thank you!
★★★★★
Kate
You’re welcome, Joe!
Beth
Amazing as always Kate! I hate canned refried beans, as so many of them aren’t vegetarian, have a weird consistency, and have way too much sodium, so I thought I’d give it a shot. It’s basically hummus, right? LOL. I don’t do cilantro (tastes like soap to me…) but everything else was done exactly as written! Perfect!
★★★★★
Kate
I’m glad you were able to enjoy it!
Gina B
My first time making refried beans. I added jalapeno and chili oil because i like things hot. Cut recipe in half and used a handheld potato masher. I will never buy canned again because this was too easy. I would also add juice of a lime wedge and fresh chopped cilantro before serving. Thank you for a really good recipe.
★★★★★
Kate
I like that take on this recipe! Thank you for sharing, Gina.
kitti
The seeds in a hot pepper are what makes it hot. Don’t remove the seeds from a hot pepper because you might as well use a bell pepper at that point.
Hank
How do you prepare the pinto beans if they aren’t caned? Do they have to be cooked longer?
Kate
Hi Hank, I don’t have a pinto beans from scratch recipe. Sorry!
Susan
Nice consistency. Used pinto beans. Followed the recipe. I am not a cumin fan. It’s a powerful spice for my pallet. Will leave this out next time.
★★★★
Susan
Made these twice. Used 3 cloves of garlic because we love garlic. Just a pinch of cumin because not a cumin fan. Added 1/4 teaspoon of cayenne pepper to give a little more heat. Don’t skip the fresh lime. It makes this recipe. This is delicious. My husband loves it. So easy too! Thank you!
★★★★★
Kate
That’s great! Thank you for sharing, Susan.
Nick warren
I love you’re recipes so much, you have a bubbly personality and the food is delicious. Whenever I’m looking up any recipe and I see cookieandkate.com I immediately check it out no matter what it is. Thank you for your time and energy, you don’t have to help us but you always do ❤️
★★★★★
Kate
You’re very kind, Nick! Thank you for your review.
Jessica
This is my go to recipe, Simple yet delicious. The only thing I did differently the second time I made this was add vegetable broth in place of water but either way this recipe is good.
I paired this up with homemade tortillas and homemade guacamole plus a sprinkle of vegan cheese….better than any restaurant and quicker than ordering take out.
Thank you for this delicious recipe!
★★★★★
Kate
You’re welcome, Jessica! I appreciate you taking the time to review.
Alex
I seldom comment on any blog but I felt I had to cause none of your recipes have disappointed thus far, thank you for all the effort
★★★★
Kate
I’m so glad you too the time, Alex! Thank you for your review.
JJ
I’ve made these refried beans twice, doubling the recipe both times. For the second time, I added one whole finely chopped green pepper, one finally chopped jalapeño, some extra onion, extra garlic, heaped the spoons of spices, used every bit of lime juice I could squeeze out. Excellent! They are delicious in a bowl adorned with Kate’s great pickled onions, some sliced black olives and some chopped romaine, or same wrapped in a whole wheat flour tortilla.Perfect taste, clean and fresh. These beans will be made often at my house. Thanks, Kate!
★★★★★
Kate
Thank you for sharing how you made it! Sounds delicious.
Joy Solis
Thank you for this delicious recipe! I made refried bean tacos with corn tortillas. I had an assembly line where you could add on:
diced tomatoes, diced onions, avocado, sour cream, Cholula hot sauce and soft Mexican cheese!
★★★★★
Kate
Sounds delicious, Joy! Thank you for reviewing.
Dee
Absolutely delicious and easy makings!!
Thanks!
★★★★★
Kate
You’re welcome, Dee! Thank you for your review.
Mike
I have made these refried beans many times since finding this recipe. I love them. They are easy and the recipe is excellent.
★★★★★
Sneha Raju
Great backbone recipe – I used a combination of pinto and kidney beans, added extra spices, and used atop nachos with homemade salsa for a healthy(ish) and fun lunch.
★★★★★
Kate
Thank you, Sneha! I appreciate your review.
Joe
sounds like how I would approach a vegan refried bean recipe. Nicely done. For the fellow knuckle dragging omnivores, add 2 TB salted butter and 1 TB lard. Your tastebuds will thank you.
★★★★
Elsa
My mom is from Jalisco and this is extremely similar to her recipe and I love hers so I absolutely know I’m going to love these. Soaking my beans tonight and making for breakfast!!! ❤️❤️
PS love all your recipes, especially vegan!
Ursula Goodwin
Yum yum yum! did a half recipe and added a bit extra cumin
★★★★★
Thyrsie
It was such a hit at our social; they’ve asked me to bring them again. It also helps to have the scale up. I left out stirring in the Cilantro because some people haven’t acquired a taste for Cilantro. I just left it separate as a garnish. Great Recipe.
★★★★★
Kate
I love it! Thank you for sharing.
Gregg Tex
Spoiled the whole family from canned refried beans. Never again will we eat canned refried beans!!!!! Awesome!!
One caveat, check the sodium content on your beans so you don’t over salt the recipe.
★★★★★
Judith LaValley
Easy and delicious. We don’t eat cilantro but otherwise, prepared as printed. A keeper for sure!
★★★★★
Kate
That’s great, Judith! I appreciate your review.
Ann
Very easy to prepare. Tastes better than the ones you buy. Used 1 can of pintos, and 1 can of black beans. Will also try with dried beans. Thank you for sharing the recipe
★★★★★
Kate
Thank you for sharing how you made it, Ann! I appreciate your review.
Maria B Rugolo
I didn’t think it was possible but, this recipe blows away our favorite canned refried beans! Thank you for saving taco night! Excellent recipe. I used black beans, added 1 minute to the 5 called for and they mashed up beautifully. Not a chunk to be found! A winner and keeper for sure!
★★★★★
Amy
These look great! Will they keep if I make them the day before and re-heat on the stove?
Kate
Yes, these are great reheated!