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.
what makes this recipe so high in sodium? Dried pinto beans are very low in sodium. Is it canned vs dried? thanks
This is made with canned beans. You can make your own beans or be sure to use low sodium and not add salt.
Made this today to go with our chicken taco’s. I didn’t have Pinto beans so subbed 1can of black beans and 1 can of cannellini beans. I also used chicken stock instead of water. Very tasty and a nice consistency. Never again, will we buy the fat laden canned refried beans. This recipe is a keeper. Thank you.
PS, so sorry to hear about cookie. Our condolences.
❤️
I’ll NEVER buy canned refried beans again! Looks like taco MONDAY!
Thank you!
Excellent!!!! And easy. And affordable. No change to recipe. Really good vegetarian lunches all ready to come together for the week!! (I’m trying!!)
I’m eating these beans right now and they are so good! So easy to make and so much better than the canned stuff! I made your Pico de Gallo to go with my tacos, too – thats another fabulous tecipe! I’ve never made anything bad from your blog. xo
I’m excited you enjoyed them, Korey! Thank you for your review.
I just wanted some refried beans, & looked for a recipe, so I got yours, sounds easy. since I am 88 yrs, old just want something different, hard to know what I want many times. want to try this. Thanks.
You’re welcome, Eleanor!
Used dried beans, soaked over night of course . Used to much water to grind, so cooking in the crockpot awesome thank you for the recipe
Easy and delicious!
I’m glad you enjoyed them, Krystal! I appreciate your review.
Today I bought frozen tamales from a local store and decided to have them for lunch. Searching around for “what to serve with…” I found your recipe for refried beans…easy. In the past I have served canned refried beans and a recipe I found elsewhere and neither sounded good. I had everything in my pantry and decided to make half your recipe (it’s just me and my husband these days). They turned out MARVELOUS! This recipe is now my go-to for refried beans! AND in the future, I’ll make the whole recipe…we could easily have eaten them all today! Thank You!
Hi Kate! I plan on making your simple Tostada recipe in the mornings before hitting the beach all day- do you think I could make the refried beans the night before and just reheat the next morning to speed things up? If so, how would you recommend reheating- what temp & timing? Thanks!
Sure, these are great leftover. I would just follow the cooking recipe and gently heat to your liking.
Freaking amazing!!! I had never made refried beans before and these were hands down the most flavorful beans I have ever had. Before going vegetarian, the closest I had to anything this flavorful had some kind of pork or meat in them. I made them with black beans, and used Tuscan Olive Oil and lemon juice instead of lime (I was out,) so the recipe was slightly different, but OMG I couldn’t get enough of these. I used them on my homemade Mexican pizza and I am never buying a pre-made one again! The next day for lunch I just took my plant based taco meet and these beans and ate them like a dip with tortilla chips. Made a perfect lunch.
I’m so glad you enjoyed it, Sandi! I appreciate your review.
Yum. So easy to make. I added about 3 tbs finely chooped pablano pepper with the onion
I’m glad you loved it, Mark! I appreciate your review.
For 25 mins prep time (if that), damn that’s good.
I had a few cans of organic pinto beans about to expire. This is delicious! I made it just as written. Would also make a great bean dip! Thanks for a tasty, easy recipe!
I’m glad you loved it, Andi! I appreciate your review.
Thanks for this. Well done. I have made these refried beans several times. They’re great.
I aleas season my beans with ham hocks or smoked turkey, onion powder and garlic powder. Some people use bacon or ham bone. Boil the meat until fall off the bone then add the beans until almost done. Then just the seasoned beans can be used in a recipe. Saute the onions. And cook the beand until mashable. Add seasonings to taste, then mash until the desired consistency. Remember season dried beans during cooking.
Used bacon grease for olive oil, added smoked paprika, Chipotle powder, bay leafy. Also another can of beans,more chilli powder and cumin
Very good recipe, but my lime juice was too acidic (every lime tastes different), which made it dominate the flavor in an unpleasant way. I had cooked my own beans, so I added in another two cups of cook beans to the recipe and smashed them in with a little water. The flavor balance ended up delicious after adding a bit more chili powder and cumin. I’ll be sure to be more careful of my lime in the future because the recipe is a winner!
First time making these and they are super yummy! Just needed a little more salt – will definitely make them myself from now on. Thanks!
You’re welcome, Debi!
I luv your recipes! This is such a perfect recipe, I like to make bean burritos with them, amongst other things like mix a little with my grain bowls or just to dip carrots, celery and bell peppers. Thank you!
Great to hear, Nancy!
This recipe is excellent! I used it for making beef and bean soft tacos. Fixings were shredded jack cheese, chopped red onion and chopped cilantro. Thanks!
Thank you, Rebecca! I’m glad you loved it.
I love this recipe! It’s so simple, quick and super delicious!
Great to hear, Cindy!
Love your hair in that picture.
I’ll never be able to eat canned refried beans ever again, nor black beans refried beans. Once you’ve had the pinto bean version and specifically, this version, there is no going back. Better than the refried beans I had in any Mexican restaurant I’ve had them at so far. I eat them on crackers as a much healthier pate substitute.
Hi Kate!! This refried bean recipe was spot on!!! So delicious and even better than my Mexican friend’s recipe!! You did a great job and so did I!! Thanks Sweetie!
Glad you loved it, Mary!
Reading the prelude to the recipe, I thought it would contain both pinto beans and black beans. I haven’t tried it yet, but will use a can of each when I make it.
This was good, definitely better than plain canned refried beans. I actually did a shortcut and used a can of fat free refried beans (I’m on WW so it’s 0 points) and added the rest of the ingredients. I liked it, but my husband who doesn’t like refried beans wouldn’t try it. I think making these changes would have made it tolerable for him.
How long do I cook if I soaked dried beans instead of using canned?can’t wait to try this recipe. It sounds delicious
I haven’t tried making these with fresh soaked beans. Sorry!
Thank you Kate! I enjoy reading your recipes (and commentary) almost as much as I enjoy eating them. I am looking forward to making this one with pinto beans. I had some black garbanzo beans that needed used up so I used those and it’s still great.
I am making this again for, I swear, the 500th time. It might even be the recipe that turned me into this site to start. We’ve made this ever two or three weeks for years. It’s a go-to that my kid and I both love! So simple and fast and tasty, it’s always in the lunchbox the next day.
My only tweak: I double the chili powder and cumin.
Thank you for sharing how you made this work for you!
I doubled the spices, added a green pepper and a teaspoon of Chipotle chili paste and it’s a regular favourite in a corn tortilla with avocado and sour cream
These beans are FANTASTIC!! Made them last night for the 1st time. Absolutely delicious! Such a quick and easy recipe. Ate the leftovers tonight and they were even better. Next time I might add a roasted Poblano pepper or maybe roasted green chilies. No more canned refried beans for this family!
That’s great to hear, DL!
I’m a little late to the refried beans party but OMG! This recipe! *chef’s kiss* I made it to a T (omitting the cilantro and lime because I didn’t have any) and it came out fantastic. I will never ever buy canned refried beans again.
That’s great to hear, Beth! I appreciate your review.
I made the refried pinto beans, twice now! I love them! So do my family members. This recipe will be one of my staples.
I’m emidiatly turned off by the lime juice. Was it nessasary? I don’t think I like the smell in there. I’m trying to make burritos. I hope the lime juice doesn’t hurt the tast.
I find it helps liven up the taste. I appreciate your feedback, Dave.
Ad salsa it’s great
I’m glad you loved it, Dan!
I halved this recipe because I only wanted a small batch. I added diced bell pepper and 1/2 a jalapeno with the onions and garlic and used my homemade taco seasoning (because the main ingredients are chili powder, cumin and garlic, plus a few others). These were so flavorful and delicious! I thought they were a bit dry, but I FORGOT the water. I will be making these again for sure.
I will never buy refried beans again, super easy and delicious. I added additional seasoning,like Goya Season and a little serrano pepper and cheese when done. Best refried beans ever!!!
Hooray! That’s great to hear, Collette.
I used my own pressure cooked beans, (that already had onion and seasoning), but added the additional seasonings of your recipe and the citrus and cilantro at the end. Love how the acidity and cilantro make the beans so much fresher tasting, balanced and quite delectable! Although, I prefer the flavor of re-frying my beans in some lard for burritos, I think this recipe is a healthier option that tastes lighter and fresher for just enjoying straight away or in a dip!
Thank you for sharing, Theresa! I appreciate your review.
I had to modify the recipe since I didn’t have extra virgin olive oil, cumin, real garlic for the recipe. I’ll let you know how it turned out
Thank you, Sarah!
All I had on hand was organic black and white beans, and what a delicious combo this was! Perfect and quick, tasty recipe. Thanks!
You’re welcome, Court!
This recipe took me to a little town called deliciousville. Thank you so much.
You’re welcome, Kenneth!
ANYONE can probably make this TODAY!. The ingredients are very simple. This was my first time ever making refried beans at home and these were the best refried beans I have ever had (and I’ve had a lot from many places). Shockingly good.
Made the refried beans tonight, with homemade guacamole and salsa, shop bought sour cream, bag of tortilla chips and monterey Jack melted on the chips – oh it was so lovely and other half really enjoyed it too :)
Have you tried this with black beans?
I believe others have and didn’t mind the results.
Easy Peasy……I cut the receipt in half…..Used chopped sweet onions and chopped poblano pepper, sour cream, canned pinto beans and all the spices you listed in the recipe. Delicious…. I ate it for lunch on a tostado with home made pico and fresh avocado, oh had some grated mexican mixed cheese. Again, so easy to make and so much better than any canned or already prepared refried beans…..Thanks for sharing.
Great to hear, Bonnie! I’m delighted you enjoyed it.
Thank you! It was great and simple., and I am never buying refried beans again
I only used one can of pinto beans and reduced other ingredients
Super easy recipe! I live abroad and it’s impossible to find “refried” beans in a can. I was thrilled while at the market one day and found cans of pinto beans (also hard to find here). I reversed the measurements for the chili powder and cumin. And instead of adding water used the liquid from the beans. Lots more flavor than water. Nachos tonight! Also impossible to find here!
I’m happy to hear you enjoyed it, Elizabeth!
Thanks Kate, wonderful recipe. I mainly use it to go in my enchilada filling but have learnt to double your recipe because most of it gets eaten, straight out of the pot before added in to enchilada filling.
Thanks again
S
This recipe sounds great, Kate, and I look forward to trying it.
Thanks for sharing tips as well.
God bless the mess (you’re probably making in your KC kitchen right now).
Ephesians 1:7-8
“In him we have redemption through his blood, the forgiveness of our trespasses, according to the riches of his grace, which he lavished upon us, in all wisdom and insight”
Ephesians 1:7-8
I normally used just store bought canned refried beans and didn’t have any in the pantry, but did have one can of pintos. I only had one can of beans so I cut the recipe in half. And big I wish I would’ve had two cans. They were delish. I could’ve ate the whole can alone, but had to leave some for the rest of the family. I won’t be buying store bough refried beans any more this recipe is a winner!