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 4 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. 
Susan Marshall
What perfect timing! Tonight I’m making tacos for dinner and this will obviously go with that. Thank you!
Kate
When timing works out, it’s the best! Let me know what you think.
Delaney
My fiance and I are vegetarian and I make us refried beans and scrambled eggs for breakfast almost every weekend. I just use a can of beans and a bit of water, mash them with a spoon, and let it simmer down for a little bit. They are SO GOOD with eggs. I can imagine that this recipe would take this to a whole new level!
Molly Taylor
Delaney – do you mix the refried beans into the scrambled eggs? Or just serve them side by side? I’m intrigued.
Delaney
Thanks Molly!
I serve the scrambled eggs on top. I personally mix them in my fiance likes to eat them in bites. :)
Kate
What a great breakfast option! I like that. Let me know what you think when you try it.
Lisa | Garlic & Zest
You are the only person on the planet that can make refried beans look GOOD! I’m impressed!
★★★★★
Kate
Well, thank you Lisa! They taste great.
Samantha
I can’t wait to try these tonight! Refried beans are my fav – think I’ll go with quesadilla for dinner! Do you have any advice on storing? How long does it last in the fridge?
Kate
Store in an airtight container for a few days. They are best served right away. Enjoy!
Molly Taylor
Kate – my mom has always made homemade refried beans and YES they are that good! However, she did not put all of your glorious spices … I can’t wait to try it! Your blog and recipes are adorable and I always get SO excited when I see your emails waiting for me. That Cookie is the freaking cutest!!!!! Love her! Thanks for all you do.
★★★★★
Kate
I’m always excited to share them with you, Molly! She is the cutest, and she knows it. Let me know what you think!
Frances
Hello Kate (my new BFF)! I love your cookbook and I love Pinto Beans
(well, actually ANY kind of beans)! I can no longer cook for myself and am always searching for nutritious recipes that are tasty and hasty for my home care worker to prepare for me. I’m sure that these refried beans will be one of my munch-time favorites as well. How long does this type of food keep in the refrigerator? Maybe I should consider halving the recipe! Any suggestions? Love and hugs to you and Cookie!
★★★★★
Kate
You’re so sweet, Frances! I appreciate it. They are best served immediately, but can be stored in an airtight container for a few days.
Elizabeth Harrison
Put a stack of three yellow corn tortillas on a plate. Spread the top with one scrambled egg, then refried beans, then salsa. Eat with a knife and fork. Easy. Really tasty!
Kate
Delicious!
Gerlinde/Sunnycovechef.com
It has been a long time since I had refined beans. Your recipe looks great.
★★★★★
Kate
Let me know what you think!
Carolyn H.
Perfect timing! My fiance was just saying (every time we open a can of refried beans) how we should be making our own instead. I cannot wait to try these. Do you think you could freeze a batch of these?
Kate
I love when timing works out like that, Carolyn! I’m not sure how this would freeze. I don’t freeze all of my recipes. But if you give it a try, let me know!
inge
Hi! I made a batch using black beans the other day (delish!) and froze half. Came out of the freezer tasting just as good! So freezer friendly I’d say. Made it with kidney beans yesterday, tasted really good too!
Pooja Haney
I’m so happy you discovered homemade refried beans. I’ve been lucky enough that my mom has always made them this way :) Definitely a great tip about the bell pepper! I was excited to discover the flavor boost they added when I first tried it with black beans. I might give it a whirl with pintos, too. A tip for people who have one, an immersion blender does wonders esp if you do it with extra water and then simmer down to the thickness you prefer :)
★★★★★
Kate
Great! Thank you, Pooja.
Frances
Thank you for your response to my query Kate!! Retried beans will be on the menu sometime next week! It’s good to know that I have a few days in which to consume them! I’ve been known to eat cold bean sandwiches with chopped up peppers and lettuce so I don’t think any of the mixture will go to waste! I’m in my nineties and am very happy that my old tummy still accepts beans without any back-talk!! By the way, I’ve decided to purchase two more of your cookbooks for two young friends who are under the impression that a meal is not a meal
unless it involves red meat! I’m happy that I grew up during an era when we depended on finding new ways to serve fresh veggies from our garden patch! My mom would have loved you! I’m
★★★★
Kate
Thank you, Frances for your support! What great gifts. I hope it accomplishes what you want it to :) I appreciate the review.
Kelly
I am in love with this recipe! It is so yummy! I did not change a thing. Although, I did end up using two limes because the ones I bought were not very juicy. I made a second batch last night and was out of limes, so I used lemons: The beans were still good but not as good as when I used limes. Awesome! Lot it! Thank you Kate!!
★★★★★
Kate
Wonderful, Kelly! Thank you for sharing. I appreciate your review.
Cassie Autumn Tran
Looks SO SO yummy. I definitely love refried beans in the most unlikely places–on toast, as a salad dressing for greens, or even just as a giant meal on its own. What if you used a blend of different kinds of beans? Would the texture be adversely affected?
Kate
Hi Cassie! Thank you. :) Sure, try it! It depends on the variation of beans you would use. Just make sure you cook them long enough and mash to desired consistency. Cook time could also vary, so you might need to play around with that a little. Let me know how it goes!
Anindita Mou
Its really unique testy recipe. My mom always read your all recipe and try to make some yummy food. I appreciate your work.
Best regards
Anindita Mou
Owner| Food & Health Blogger
★★★★★
Kate
Thank you, Anindita!
Wendy
I tried the pumpkin muffins and loved them!!
Recently went vegan so I’m doing lots of research. Your recipes are great! Thank you.
Kate
You’re welcome! Most of my recipes have vegan alternatives so hopefully the blog helps in your transition. :)
Rachel
Thanks Kate! This will be so useful- thanks to your recipes we eat Mexican a lot in our house- some of the few meals that everyone in the family enjoys. Your recipes have made such a difference in our house- can’t thank you enough- I’m loving your book.I’m giving this a 5 for future usefulness!
★★★★★
Kate
Aw, thank you Rachel! You’re so sweet. I’m glad they work so well for your family. Thanks for your review!
Kelley
This recipe was great! I agree, the texture of pintos is wonderful and they deserve more of my attention. I made this, along with the creamy avocado dip, for some delicious tacos tonight.
★★★★★
Kate
Sounds like a delicious dinner! Thank you for your review, Kelley.
Kristin
These beans are amazing! I’m eating a big bowl of brown rice, these beans, and a little avocado (maybe tomorrow I’ll have the energy for making the avocado sauce, it looks awesome).
You’re recipes are consistently the best ones I’ve ever made. (You’re lentil soup recipe has made that my specialty amongst my friends) I bought your cookbook on kindle when it was on sale and I’ve ordered the paper one because it’s so good and I want it easily flippable in my kitchen.
★★★★★
Kate
You’re sweet, Kristin! Two versions, two different ways of the cookbook. Love it! Thanks for your support.
Gail Kavanaugh
Definitely easy to make (especially if using canned pinto beans), and yummy. I will be using this recipe often.
★★★★★
Kate
Thanks for the review, Gail!
Siobhan | Chef Shiv
Great simple recipe! I made a half portion for just two of us and used black beans — delicious in a big veggie bowl with my Easy Mexican Brown Rice
Thanks, Kate!
★★★★★
Kate
You’re welcome!
Murielle Banackissa
Yuuuumm! Never made refried beans before, because they never really looked super appealing to me. However, after reading how versatile they are, I will definitely have to follow your recipe and add them to a Mexican-style Buddha bowl ;) Thanks a lot for sharing Kate!
★★★★★
Kate
You’re welcome! These are good with so much. I appreciate the review.
Jennifer
We loved these!
★★★★★
Kate
Great! Thanks for the review, Jennifer.
Kim H.
Outstanding! The first time I made these refried beans with canned pinto beans. Very tasty. I think the lime is the most critical component. Tonight I made them with homemade pinto beans (from the recent Spiced Pinto Beans recipe from Naturally Ella blog). Delicious! We spread the beans on a grilled flour tortilla, topped with grilled veggies and then piled on some fresh salsa, guacamole, and feta for the non-vegan husband. So good. Thanks, Kate (and Cookie)!
★★★★★
Kate
I agree! The lime adds such a nice flavor. Thanks for sharing, I love your ideas for serving them!
Asha
5 star recipe – took this last wk to a school potluck and everyone loved it – was easy to triple the recipe and for the onions, a food processor (I have a 3 cup one) + an immersion blender are so helpful!
★★★★★
Jean
Sounds good and easy. Can you mix black beans and pinto beans? Or will the color be unappetizing?
Kate
I haven’t tried it, but let me know what you think! The flavor profiles are different for sure.
Debra Schell
Made this for dinner tonight and it was delish! I used black beans instead of pinto. This will be my go-to refried beans recipe from now on. So much more flavor than can refried beans.
★★★★★
Kate
Great! Thank you, Debra for your comment and review.
Sophie
Amazing refried beans that are delicious! I can never go back to the tinned ones after having these!
★★★★★
Kate
I know, right! I’m glad you agree, Sophie. Thanks for your star review.
Lisa
You might be tired of hearing how delicious these are but I gotta echo the other commenters…omg, so delish!! I made these with cooked cranberry beans (of all things) and they turned out perfect! The lime & cilantro are ! Thanks so much for sharing this recipe!Lisa
Kate
You’re welcome, Lisa!
Louise
Thanks for this recipe. I made it for my vegetarian daughter for a Family Mexican night. I also cooked a traditional chilli. Both went equally quickly! I added a more cumin than the recipe called for, but that is personal preference. Will definitely use this recipe again.
★★★★★
Kate
Great to hear, Louise! Thanks for your review and comment.
Charlotte Salgado
This recipe was so flavorful!! I’m never gonna buy the canned version ever again! Thanks for sharing, love your recipes!!
★★★★★
Kate
Hooray! Thank you, Charlotte! Thanks so much for you review.
Asako
I’ve never been a fan of refried beans. Ok let me rephrase… I’ve never really given them a chance. Probably because they look just so unappetising. BUT! I tried these for the Breakfast Tostada recipe and OMG! I had to come and comment on this recipe too.
WOW! I will make these over and over – thinking maybe as filling for taquitos/ flautas!? OH they are deceivingly refreshing and so scrumptious. Thanks!
★★★★★
Kate
I’m really glad you tried them and loved them! Thank you for your review.
Pat
Refried beans recipe was so easy and tasted delicious. My husband couldn’t get enough. My 2 grandkids who won’t eat pinto beans devoured it, perhap because were piling it on tortillas chips. served it along with chicken enchiladas and spanish rice. Don’t like the taste of cilantro so omitted that, but recipe is a keeper.
★★★★★
Kate
Love that, Pat! Thank you for sharing and for your review.
Cherie
Recipe is okay in theory. My beans weren’t. I cooked the dried kidneys for required time on the bag. Hard as little rocks, most of them. Cooked them some more. Not much difference. Let them sit in water overnight, then used your recipe. About half the beans were still not soft enough to mash.
I may try again another time.
★★★★
Kate
Sorry to hear that, Cherie!
Bret Wills
Hi Kathryne, I made refried black beans tonight using your recipe. I just had a hankering for something like that, and looked at my can of very unsatisfying Trader Joe’s vegan refried beans and knew I could do better. I found the lime note a little jarring, but I didn’t have any fresh cilantro, which may have balanced it. I’d say from now on, I’ll never buy prepared refried beans again. Thanks for the inspiration, and I look forward to seeing more of your recipes.
★★★★
Kate
You’re welcome, Bret! Happy to hear you like this version. I appreciate the review!
Rachael Bor
I used fresh pinto beans which i cooked up a few days earlier (using stock and bay leaves). This really added richness to the refried beans. Definitely a new weeknight staple!
★★★★★
Kate
Great to hear, Rachael!
Lauren Anderson
Why do you drain the beans & then add water instead of just thinning them out with the bean juice?
Kate
You drain the beans to get rid of some of the extra sodium from the beans. The liquid they are in can be a bit more bitter. I hope this helps!
DJ
This is the best! I LOVE bean burritos but there are no Mexican restaurants nearby. This recipe is so good and EASY. Now I can eat them whenever I want! THANK YOU!
★★★★★
Kate
You’re welcome, DJ! I’m glad you enjoyed this recipe. Thanks so much for your review!
ciara
Hi Kate, can’t wait to try the recipie. What are the refried beans best served with?
Kate
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! Check out the links in the blog post for some great recipes.
Amy
I just made this recipe & it was delicious! How very simple & so flavorful! I will definitely make it again & again.
I also made the Refried Black Beans recipe featured in your cookbook & it was fantastic too.
Great recipes, thanks so much!
★★★★★
Kate
You’re welcome! I’m glad you like this one and the one from my book. I really appreciate the review, Amy!
Lizzi
Absolute delectable tonight on Beyond Meat soft shell tacos!
So quick and easy and incredibly flavorful! Will be making this recipe again and again. Thank you!
★★★★★
Kate
You’re welcome, Lizzi!
April
I have an instant pot, I make different beans every week.I made small red beans from Goya. I often have to adjust to each kind of bean, and these were hard to digest, I hope by making a puréed recipe they might be redeemed. I am glad for you recipe to follow, and adjusting a little, I don’t have cumin on hand so I used a chili mix and powdered cayenne pepper. It will go in the food processor when it cools down.
★★★★★
Kate
Thanks for sharing! I’ve been using mine too for beans recently.
Annette
My daughter loved it, I thought it was a bit dry. How do I make this creamier (without adding cream)?
★★★★★
Kate
Hi Annette! I would recommend monitoring your heat and how long you let the beans cook. If it’s too high, more of the moisture will evaporate, leaving a drier result. I hope this helps!
Aanchal Chaudhry
Absolutely the best homemade tacos! Ever .i made a salsa /guacamole n it was divine. Thankyou Kate & cookie!
★★★★★
Kate
You’re welcome!
World Famous Bob
These are DELICIOUS!!!!!! I LOVE YOUR RECIPES!
★★★★★
Kate
Thank you!
Kelly
Oh my this recipe is amazing. I don’t usually like refried beans but this recipe is a game changer. Thank you so much for sharing.
★★★★★
Kate
You’re welcome, Kelly!
ALAN
Hi Kate i was imagining how they make refried beans after eating a can of Rosarita refried black beans. So when i found your blog near the top of the search list and after reading your recipe, i tried it.
So i didn’t have lime and i don’t like cilantro, but i had the rest of your listed ingredients, and whippo-bang in no time i had my own refried beans [red chili beans] in this case…. and i was amazed that they were lots better than any canned refried beans id ever eaten
So thanks for the recipe and the clear detailed instructions… much appreciated….ALAN
★★★★★
Kate
You’re welcome! I’m glad you found it and it passed the test. :)
alan
Hi Kate, i checked a couple of times to see i you listed my comment but could not find it and after a couple of tries i assumed that i had been spammed out . Then i found your email in my box and checked again more exhaustively to discover that contrary to common practice your listing of comments ran backwards pushing the newest comments way down that long list to the bottom… leaving Susan and the first comment always visible at the top. LOL….
Faye Berman
I stumbled across this recipe a few months ago, and I must have used it 20 times since!!! I leave the cilantro out because I’m not a fan, have used pinto beans, black beans, and kidney beans, all with rousing success. It’s easy, filling, tasty, inexpensive, and healthy.
Kate
That’s a lot of recipes in a short amount of time, Faye! I love it. Thanks so much for sharing!
Kgirl
This is super delicious. So smooth and flavourful.
★★★★★
Kate
Great to hear!
Beth
These are great! This is the second time I’ve made them to be a part of burrito bowls. So delicious and enjoyed by my whole family. Thank you for sharing this recipe. It far surpasses my freestyle attempts (though I do double the chili powder and used stock instead of water today).
★★★★★
Kate
You’re welcome! Thanks for sharing, Beth.
Carter
I have also used cannellini and great northern beans – both delicious! I have not tried black beans yet but cannot wait to next time!
★★★★★
Kate
Let me know what you think, Carter!
Rosemarie Brummett
I made the refried beans! They were easy, quick, and most important of all-delicious!! I happened to have made a big pot of pintos over the weekend and had exactly the right amount for this recipe! I will be saving this one and making again very soon!
★★★★★
Kate
I’m glad you made them, Rosemarie! Thanks for your review!
Karen
These came out great thanks!!
Kate
Great to hear, Karen!
Sharron
Kate, my church provides meals to homeless youth and this month is a taco theme. I thought I’d bring the refried beans…. Each batch I make needs to serve about 15 people as a side. Would you actually quadruple this recipe to do that? I am thinking that would be a TON of beans….. Thanks for your help. And thanks for your blog. I’m a HUGE fan.
Kate
That’s a great cause! If you want a good portion, you would want to increase the recipe to suite that.
Jean Harrison Waddell
Amazing! I used one can of black beans since i had them in the cupboard, only one as its only for me . Used potatoe masher and added about an extra tblspn of water. All other ingredients i cut in half. Had no cilantro so added tarragon and dill. I made this to go with my tacos but it tastes so great i will use it as a spread and even eat by the spoonful, really tasty.
Thank you,
Jean Harrison Waddell
Keswick, Ontario Canada
Kate
Thank you for your comment, Jean!
Grammi B
These were amazing! So much better than the canned variety and so easy. I loved the flavor and the soft texture. A true winner!
★★★★★
Kate
Thanks, Grammi!
Kim Lewis
This is the first time I’ve tried making my own frijoles refritos. They were delicious, and so much more flavor than bland restaurant beans. I left out anything like cumin or chili powder, since they effect my husband badly. I added minced jalapenos, and used hot green and red salsas to serve. Sooo good!!!
★★★★★
Kate
Thanks for sharing, Kim!
Lori Taylor
For years when I wanted re-fried beans I either opened a can of El Paso re-fried beans or pinto beans smashed them up and there ya go. Last night I decided there must be some spices to make it taste better. After googling re-fried beans and looking at many other recipies I thought this one sounded the best and easiest. I love the flavor and texture just from the basic recipe. Next time I’ll add the green pepper and maybe Mrs. Dash lemon zest or one of the many other spices. To go with it on the side I cut street taco’s into eight’s fried them up and dusted them with taco seasoning. So good. Thanks for posting this. I’ve added you to my many places to go for something new or easy.
★★★★★
Kate
Thank you for the review, Lori!
Kirsten
These beans were perfection! I used black beans, which I pureed in a mini food processor. It was everything I wanted on a cold Wednesday night. Thank you!
★★★★★
Kate
You’re welcome, Kristen! Thank you for your review.
tom clarke
good recipe…I use my refried beans to make burritos to freeze. Makes good snack food by microwaving 60-70 seconds. I am 83 years old and owe my good health to my selective eating habits (beans instead of red meats) Tom Clarke
Kate
Thanks for sharing, Tom!
Anne
These were delicious! I live in Italy and can’t easily find refried beans. I had to sub borlotti beans for the pinto beans but they still turned out great! Thanks for the recipe.
★★★★★
Kate
I’m happy to hear it worked well with the other type of beans, Anne! Thanks for your review.
Joe
Made it, love it, gotta thank you for it! I love the simplicity – along with the great taste of course. Definitely a keeper.
★★★★★
Kate
Great to hear, Joe!
Cyndi
This recipe with black beans is delicious! The only thing I added was a small can of green chili peppers. I’ll never buy refried beans again. I’ll be making these!
Kate
I’m glad you loved it, Cyndi!
Joe
This has become my go-to refried beans recipe. I use a mini food processor to get the onions real small. If I’m feeling decadent I’ll add some olive oil to make my black bean refried beans creamier. Thank you!
★★★★★
Kate
You’re welcome, Joe!
Shauna
Made these with some extra jalepeno, and they were delicious. Thanks for the fantastic recipe!
★★★★★
Kate
I like the add of jalapeno! Thanks for your review, Shauna.
Rose
Going to try these, how would they hold up in crockpot or oven while waiting for guests?
Kate
I haven’t tried! I would keep it on warm, if you do. You don’t want to overcook.
Bonnie
No offense but the worst refried bean recipe ever!
To correct it, I sautéed another large diced onion an at least 6 additional garlic cloves.
I also added at least 3 times the cilantro and at least a cup of chicken broth.
Then, as it was so lumpy, I put it through a food processor to smooth it out.
You could improve on this recipe if you researched traditional Mexican refried beans.
Thanks.
Kate
I’m sorry you didn’t love this recipe. I keep recipes as authentic as I can, but also maybe changing based on my experience. Thanks for your feedback!
Jennifer Whorton
These wee sooo good and super easy. I cooked mine in coconut oil because that’s how my favorite breakfast place makes them and I ate the whole pan! Thanks for this recipe!
★★★★★
Kate
Thank you, Jennifer! I appreciate the review.
Beth
Really, really good refried beans and so easy! I added more spices but that is just me. Will be making this again and again. Thank you!
★★★★★
Kate
You’re welcome, Beth!
GaryLee Stahler
These were great! I make incredible soft shell tacos and the beans were a perfect side.
★★★★★
Kate
Thanks for sharing, Garylee!
L
Don’t you have to boil dried beans after soaking first before adding to the onion mix?
Kate
Hi L! If you use dried beans, yes you want to cook them first. This is for canned beans, but you can used dried too.
Deborah
Sooooooo much better than canned refried beans! I cooked dried pinto beans and used them to make a half recipe of the refried beans since there are only two of us. We wrapped them in tortillas with corn, sautéed bell pepper slices, salsa, lettuce and onion. Delish!
★★★★★
Kate
Thanks for sharing, Deborah! I’m happy you enjoyed this recipe.
Alex
I moved to Germany. Wanted to make some nachos but couldn’t find refried beans at the store, so I Googled how to make them from scratch and thankfully found your recipe!
Better than any refrieds I had at any restaurant–you saved my dinner!
Thanks so much for sharing!
★★★★★
Kate
You’re welcome! Enjoy, Alex.
DavidaRochelle
Just made refried beans and didn’t know why they turned out so dry. Googled your recipe and now realize I should have cooked them on medium high heat and added water. Thanks.
★★★★★
Kate
I’m sorry they didn’t work for you, but I’m happy my blog can be a resource!
Melanie Mayo
Very rarely comment on anything on the internet, but had to give my 5 star review on this recipe! These were fantastic! Best refried beans ever. The guy in the family who never touches anything bean related, opted to try a spoonful. He came back for 3 – yes, 3 – additional helpings! This recipe will become a staple in our Mexican dinners. Can’t wait to peruse your website and try some more of your dishes. Thank you!
★★★★★
Kate
I’m so happy you did, Melanie! Thanks so much fo your review.
Me
Not great. Followed the recipe and it barely had any flavour. Added a stock cube, some onion+garlic powder and smoked paprika along with more chili which made it quite tasty.
★★
Kate
Thank you for your feedback. I’m sorry you didn’t love this one!
Vida
I made these with a couple small changes – I didn’t use the onion and I didn’t add the cilantro. Indeed quite easy and very well liked. Thanks for a great recipe!
★★★★★
Kate
You’re welcome, Vida!
Jessie
Amazing recipe and so simple! Always find great recipes on this website, thank you from two vegetarians in Madrid :)
★★★★★
Kate
Thank you, Jessie!
Ashle
This is the best recipe for refried beans that I have tried. Thank you! The lime and cilantro really make it taste more authentic! I added some mexican Chile powder and a little regular chile powder and if was also very yummy. Thanks!
★★★★★
Kate
You’re welcome, Ashle!
Sheila
Made this last night to go with our chicken tacos. I added diced red and yellow peppers to the chopped onions. Family loved it so much they want a taco night every week now! Thanks for sharing this great easy recipe!
★★★★★
Kate
You’re welcome, Sheila! I appreciate your review.
Renée Welton
These turned out great! You didn’t exaggerate. I’ve saved the recipe and it will be my “go to” from now on.
★★★★★