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.
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!
I’m glad you made them, Rosemarie! Thanks for your review!
These came out great thanks!!
Great to hear, Karen!
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.
That’s a great cause! If you want a good portion, you would want to increase the recipe to suite that.
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
Thank you for your comment, Jean!
These were amazing! So much better than the canned variety and so easy. I loved the flavor and the soft texture. A true winner!
Thanks, Grammi!
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!!!
Thanks for sharing, Kim!
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.
Thank you for the review, Lori!
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!
You’re welcome, Kristen! Thank you for your review.
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
Thanks for sharing, Tom!
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.
I’m happy to hear it worked well with the other type of beans, Anne! Thanks for your review.
Made it, love it, gotta thank you for it! I love the simplicity – along with the great taste of course. Definitely a keeper.
Great to hear, Joe!
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!
I’m glad you loved it, Cyndi!
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!
You’re welcome, Joe!
Made these with some extra jalepeno, and they were delicious. Thanks for the fantastic recipe!
I like the add of jalapeno! Thanks for your review, Shauna.
Going to try these, how would they hold up in crockpot or oven while waiting for guests?
I haven’t tried! I would keep it on warm, if you do. You don’t want to overcook.
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.
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!
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!
Thank you, Jennifer! I appreciate the review.
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!
You’re welcome, Beth!
These were great! I make incredible soft shell tacos and the beans were a perfect side.
Thanks for sharing, Garylee!
Don’t you have to boil dried beans after soaking first before adding to the onion mix?
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.
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!
Thanks for sharing, Deborah! I’m happy you enjoyed this recipe.
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!
You’re welcome! Enjoy, Alex.
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.
I’m sorry they didn’t work for you, but I’m happy my blog can be a resource!
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!
I’m so happy you did, Melanie! Thanks so much fo your review.
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.
Thank you for your feedback. I’m sorry you didn’t love this one!
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!
You’re welcome, Vida!
Amazing recipe and so simple! Always find great recipes on this website, thank you from two vegetarians in Madrid :)
Thank you, Jessie!
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!
You’re welcome, Ashle!
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!
You’re welcome, Sheila! I appreciate your review.
These turned out great! You didn’t exaggerate. I’ve saved the recipe and it will be my “go to” from now on.
I’m glad you agree, Renee!
I’ve made these a couple of times and agree they are superior to the canned version, but curious as to why you drain the beans and then add water. Why not use the liquid that’s already in the canned bean in place of the water?
Hi Anne! Great question. I like to remove some of the starch that can over power the flavor and some of the sodium.
I admit that I’m officially addicted to this refried beans recipe. I’ve been making it once a week, sometimes twice, and still manage to run out. Fun tip: spread hummus over one side of the tortilla after heating it up, pile on a bunch of these refried beans and enjoy the creamy deliciousness!
I love to hear you like this one so much!
These were so easy and so good. Thanks for a great recipe!
Thank you, JJ!
Yet another recipe of yours that has become a staple in my house! I make it as is- perfection- though last time I added some whole cumin seeds to sautee with the onions, and it was really good. Thank you!!
You’re welcome, Karen!
I liked this recipe but found it too watery. So, now trying to simmer down the beans. But the flavour is good!
How long did you let them cook for?
I did a Google search for “homemade refried beans” and your recipe came up. I made them today and they were so easy and so delicious. Every time I buy a can of refried beans I always lament the price. This recipe is so much more economical and WAY MORE DELICIOUS. Mashing them to my preferred consistency was also so much better than canned. This will absolutely be my go-to recipe from now on. Thank you!
I agree, these are way more delicious! I’m happy you found the recipe, Dana. Thanks for your review!
I tried refried beans when I visited friends in Waco & loved them so when I returned to the UK got your recipe & made them tonight to go with my jacket potato.
A great tasty meal in itself & loved it.
Thanks for your review, Jo!
I like the fried onions and water idea in the refried beans. Instead of beef broth. It was tasty. Also I like that I didn’t have to heat the oven..I used cheese for the top. Next time I will try the lime and cilantro to go in it! Thank you
You’re welcome, Pandora! Thanks for sharing!
I realize that this is going to make me sound like an a$$h@!e, but, if you’re going to post a recipe online, then post your recipe. Please keep your life story to your self. When I look up a recipe I just want to know how to make a certain dish. I don’t want to have to solve Lara Croft-type puzzles just to locate a stupid recipe amongst your diary entries.
List of ingredients
Instructions
Time & temp
THAT’S ALL YOU NEED! NOT AN ARTICLE ABOUT YOUR PERSONAL EXPERIENCES TRYING DIFFERENT BEANS!!
Please, please, just the recipe, please!
Hello, thank you for your input. I’m sorry you don’t appreciate the content. I have found this as a great way to share food, inspiration and tips with readers. You can always skip this content, if you wish. I have added a ‘jump to recipe’ at the top so you can just jump down to the recipe instead of reading the introduction content.
I enjoy re fried beans so much, that I had a look at the ingredients on the can. They only listed pinto beans, I have those, I found your site yesterday.
Soaked some beans overnight and made them today. A great recipe. I added some chopped tin toms put them in a pitta with a fried egg. Superb result. Ill try some more of your recipes soon. many thanks, Jim
I’m glad these met your expectations! Thanks for sharing, James.
Yummy recipe. Second time made..( also added a tablespoon of chipotle’s in adobo sauce to the mixture when it was cooking- gives it a earthy Smokey taste with a bit of punch) . Fantastic as tacos!
Thanks for the recipe… L
Have you ever frozen the retried beans? How do they hold up?
I made the ref tied beans and added jalapeños. Delicious
Thank you, Dee!
Easy and tasty! Couldn’t find the right beans so used a can of mixed beans. Loved it still!
These are the best homemade OR ready made refried beans ever! No salt, no oil, & I doubled the cumin & chili powder. I left them a little wet & I’m eating them the next day & they are perfect!!! Thank you for the yummy recipe!
Although I am not vegan or vegetarian, I love your recipes!
I made your refried beans tonight to go with homemade quesadillas. They were much fresher tasting than the usual canned, for sure!
I was hesitant to add the cilantro and lime as they were part of the quesadillas. So, I served them as a garnish rather than add them in.
I much prefer the beans ‘plain’. Thanks, so much! I also love your minestrone soup. I make it frequently. It’s especially good with homemade French bread. Kudos to you and keep up the good work.
It is much appreciated!
Thanks for sharing, Daisy! I’m happy you are enjoying the recipes.
Perfect! On low sodium diet so I used no salt beans with no sodium broth instead of water. I added a dash of salt with serrano pepper. Tasted Great! Thanks so much for this recipe!
Easy recipe to put together. I have made it twice with homemade pinto beans and canned pinto beans. We prefer the homemade beans but the canned beans were okay. I cooked beans in microwave to soften then. I also used Trader Joe’s chile lime seasoning- excellent. I plan on keeping this recipe in our mealtime rotation.
Love this recipe for its simplicity. I have tried black, pinto, navy, and garbanzo. I’m not too thrilled with the taste garbanzo gives; it doesn’t taste like authentic Mexican. They overpower all the other ingredients too much. I like the taste of the other three beans are great. I’ll have to try kidney beans next and see how they are.
Followed the recipe to the T
And turned out perfect
Just add a little lime juice at serving
Bueno!
Great! Thank you, Dianne!