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.
Yum! Added a bit of salsa at the end. Delicious in tacos.
Wow – I will never buy another can of refried beans. So easy and so good. I ate a ton of it right out of the pan while standing at the stove.
Long time fan of refried beans and bean burritos. Never knew it was this easy to make homemade refried beans. Super easy recipe and very yummy. Added my refried beans to a flour tortilla with queso fresco, side of rice and I found my happy place. Thank you, Kate!
A shame that you forgot to give the amount of beans, if dried ones are used (as many people will do, of course). That was a real oversight. Many people will not know how many dried beans are needed to end up with the 3 cups of prepared beans.
Just did a simple Google search and found the answer is 1 cup of dry beans yields 3 cups drained ;)
This recipe has become a staple in my house. My wife hates refried beans but loves these!
Keep up the good works!
These turned out amazing! We loved the consistency. They reminded us of the refried beans served at Mexican restaurants. We added a bit more seasoning, including granulated garlic. That’s the thing, you can add whatever you’d like.
I’m glad you loved them, Wanda!
I love this recipe. So delicious and so easy to make!
Thank you, Mary!
Love this recipe. My wife won’t let me even think about buying the canned version. Have made both black and pinto bean versions. My wife likes the black bean best and I like the pinto bean best so we alternate and we are both happy. Sometimes I sneak a little bacon into the recipe if I have some hanging around.
I used to make refried beans from a recipe I’d found in a Mark Bittman cookbook. While I loved them with burritos and enchiladas on the side, they never looked or tasted like the stuff you’d get at a good Mexican restaurant. I lost that book, and recently decided to focus on carb-light foods – so I went looking for a replacement recipe.
These turned out perfectly. Even better, I have no potato masher, and though I’ve used a fork to mash them with in the past, it was a pain in the rump. THESE mashed very nicely with the backside of the large spoon I’d used to make the recipe.
I made lots of substitutions, mostly because my cupboard’s a little bare these days. Two of the more notable ones, though, were to split the beans between pinto and pink – one can each. Also, I like a little texture, so I part-mashed, and I also left the onions a quarter inch (plus) in size – though I cooked them soft.
This is a great recipe, and very forgiving with substitutions. I’ve permanently added it to my collection. Thanks :)
I like this easy recipe. I made it using dried cooked pinto beans (about half pound bag) and added a little more minced garlic, onion, cilantro and seasonings. I used this to make veggie tacos with Mexican type cheese. The only suggestion I have is the recipe is still bland for me. I don’t like it too spicy, but it needs “umami” richness. I can’t put my finger on how to make it better. But, I still liked it. Thanks for the recipe.
I thought this was wonderful and easy! Thank you ☺️
I’m happy you loved it! Thank you for letting me know what you though, Donna.
These were delicious! Definitely a keeper better than canned refried beans with little work to make them. Layered on nacho chips with diced jalapenos, tipped green scallions, Tostitos white con queso cheese, sour cream and more cilantro. Sauce on the side yummy
Used kidney beans!! Absolutely gorgeous, even with missing out the cilantro
My husband had to make his own refried beans and i came across your recipe and boy was i happy so was he so easy and delicious. Thank you!
Made this recipe, so easy and absolutely delicious! Good for beginners!
Hey Kate,
Can we freeze these refried beans?
I think it would be fine, but I haven’t tried it. Let me know!
I needed refried beans for enchiladas and couldn’t find any in the shop. Was so happy to come across your recipe. They were delicious. I skipped the cilantro and lime juice as they were being mixed in with the enchilada filling. Super easy recipe that turned out perfect. Thank you
Excellent recipe!! I am taking to a taco buffet and happy that my vegen relatives are in for a happy suprise! I’ve tasted the results and soooo wonderful!! Thank you for sharing
You’re welcome, Jean! Thank you for taking the time to review.
Awesome! I did not know homemade refried beans could be this good. I tweaked a little. Left out the cilantro ’cause I hate it, and the lime. Added more chili powder cumin & salt. And I substituted chopped garlic for 1/2 tsp. powder.
I’m excited you loved them! Thanks for sharing.
This recipe is so simple and so yummy. I am going to have to make it twice in a row. I served it inside soft tacos with all the fix’ns. Delicious! Thank you for all your recipes. I am a fan.
Super easy and very yummy! Thanks for posting this recipe :)
I halved this recipe. They were delicious, except maybe less chili powder than cumin. Will make them again. Thanks.
These were AMAZING! I will be making these again and again. Definitely recommend the pinto beans.
I had to add water since came out dry, but was delicious. I used jalapeños and didn’t have any cumin but it was so good I ended up eating half of it as bean dip!
This great recipe is perfect for Mexican dinners, dip, and with milk, cream, or broth, makes a great soup. Simplify by chopping onion then cilantro in processor and remove. Add beans, seasonings maybe chipotle and adobe. Such a 5 minute addition. To be served with chicken mole this weekend.
Thank you! I’m trying a version of this tomorrow
Hi Katherine, i miss Refried Beans since i am back in Germany.
I would Like to make bigger batches and my question is can i freeze them ?
Thanks Sue Front Germany
Hi! Yes, I believe this should freeze well.
This is the best recipe I found on the internet. Very tasty and super easy. I love all your tips and excellent directions. Thanks for sharing.
I hate the taste of the canned refried beans. I found your recipe online and couldn’t believe it is to make from scratch. I soaked the beans overnight and made the dish. Easy, healthier, and so much more flavorful! Thank you!
Hi there! I’m excited to try these. Can I freeze this to extend the lifetime of my beans? I’m making a big batch.
Hi Ty, you could try to freeze these, but I haven’t tried. Let me know what you think.
Update: The flavour is amazing. I actually used all of the beans, so I didn’t need to freeze any. Thanks again for the recipe. It’s a keeper
I loved them! The pinto beans I used, S&W brand, the skins were quite chewy. Maybe a different brand next time?
Hi Donnae! I’m sorry to hear that. That could be it, or try cooking just a little longer next time. Did the beans seem cooked when you drained them?
Can I use Kidney beans in place of.Pinto beans..
.
I made taco meat and these for tostadas (used flour Hatch chile tortillas) and they were amazing. I added a little Sazon at the end.
Delicious, I added fresh finely minced jalapeno very delicious vegan tostadas.
I have never commented on a food / recipe site before but just wanted to thank you. This is a wonderfully easy recipe that I have returned to often in the last six months. I do add more garlic as my husband and I are huge fans of garlic… Every time I make this recipe I feel so grateful to you for sharing!
You’re welcome, Dira! I’m happy you enjoyed it.
Kinda wish I left out the cliantro at the end.
This recipe was so easy and delicious! The whole family loved it, even our picky eater. He said “I really like these beans mom. Will you make them again tomorrow?” I also like knowing all the ingredients. Thank you!
That’s a win! Thank you for sharing, Holly. I appreciate you taking the time to review.
This was my first attempt at making refried beans from scratch and it was soo good! It isnt easy to find pinto beans in my country, so I made it with black beans which worked very well. Thank you for the easy recipe, will make it again!
Can I make a big batch and freeze some for later?
Hi Monica, I haven’t tried to freeze this one, but I don’t see why not. Just make sure they are cooled to room temperature. Let me know what you think!
I just made these tonight and they were totally delicious! I used pinto beans I had cooked last night and I left out one ingredient, the cilantro, due to having mistakenly picked up parsley thinking it was cilantro, but I did add about half a bell pepper (which I had already had). Regardless, really good recipe with just enough zip to make plain pinto beans, which are fine but not exciting, into something I was very proud to have made and loved eating!
Oh no! I’m guilty of doing that too. My happy to hear you still were able to enjoy it, George. Thank you for your review!
This was amazing! My boyfriends mom made the most delicious refried beans and the proportions in this recipe replicated the results of the eyeballed recipe she gave me. All I added was 3 jalapenos deveined and deseeded to to the onions for 18 cups of beans. Thank you so much for this beautiful recipe and I am so excited for lunch and dinner tomorrow and the rest of the week!
hoo buddy theese are gooood better than cocai- coca cola
Easy to make and delicious!
Can this recipe be made in advance and reheated?
Hi! This one is fine reheated. I hope you like it!
I tried this tonight and they came out amazing! I had to substitute light red kidney beans for the pinto beans and I was out of limes, but they still came out wonderful! My husband has been complaining about the flavor of canned refried beans, so this was my first time making them myself. The recipe was very easy to follow!
I’m excited they came out amazing for you and you loved the, Candice! Thank you for sharing.
I made this today and it was simple and delicious. I added a small, seeded and minced jalapeño with the onion, and a little extra cumin….turned out delicious. Put them in huevos rancheros for lunch! Thanks for the recipe!
Thank you for sharing!
This recipe is wonderful! I used pinto beans cooked in my Instant Pot then drained. I followed it pretty closely, though probably added more minced garlic than called for (is it possible to have too much? I don’t think so). It is so much better than canned refried beans!
I’m excited you loved it, Edrie!
Hi I would like to make them from scratch..as where I live canned beans are not so available.. just one query can refried beans be frozen??
Hi! I don’t see why these can be frozen. They may need to be livened up a bit once they thaw. Let me know what you think!
Enjoyed the recipe, and included some additional comments about additives to have a different flavor at times. I would like to make the refried beans in 1/2 pint jars for gifts. Any recommendation about the
canning process for preservation?
Marilyn
Hi, Marilyn, this recipe isn’t meant for canning. I’m glad you enjoyed it though!
Excellent except for sodium content. If you have a cup that’s 720 mg! I bought Simple Truth organic canned beans, 240 per cup. There are also no salt beans but I didn’t see them as pintos or would have used those, and that would also be another reason to cook from scratch.
Hi Jat, Thank you for your feedback. All the nutrition information I provide is just an estimate. I’m glad you have a great option for you!
I’ve been looking for no-salt canned pinto beans for a long time. Last week I found them — in the Organic Foods section of the supermarket. They cost almost three times as much as the regular store brand, though.
Canned Borlotti beans are a good substitute for Pinto, if Pintos are not readily available where you live.
Never again will I make r f beans with pork products! This is our favorite version, thanks so much!
Mike & Diane