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 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!
You’re welcome, Jamie! I’m glad you enjoyed them that you are already making them again.
These are incredible! It tastes authentic!
I’m glad you think so, Misty! I appreciate your review.
Sounds good. No lard that; s great! I am going to try this.
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
I”m glad you enjoyed them, Angie! I appreciate your review.
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!
You’re welcome, Ashley! Thank you for your review.
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.
Just tried this, it was delicious!!! Thanks for the recipe :)
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.
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!
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!
I’m so glad you did, Kare! Thank you for your review.
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.
Hi Erika, I’m sorry to hear that. I appreciate your feedback.
They turned out great! I’m done buying refried beans!!
Great to hear, Gabrielle! Thank you for sharing.
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!
Is this recipe suitable to freeze.
LOVE the beans, best ever and so easy!
Hi Linda, I haven’t tried freezing them. but, it may work. Let me know if you try it!
I made this just now it is delicious. Thank you so much!!
You’re welcome, Noah!
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!
Great!!
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?
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!
This recipe very good, much better than canned and easy to make, thank you!
You’re welcome, Joe!
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!
I’m glad you were able to enjoy it!
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.
I like that take on this recipe! Thank you for sharing, Gina.
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.
How do you prepare the pinto beans if they aren’t caned? Do they have to be cooked longer?
Hi Hank, I don’t have a pinto beans from scratch recipe. Sorry!
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.
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!
That’s great! Thank you for sharing, Susan.
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 ❤️
You’re very kind, Nick! Thank you for your review.
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!
You’re welcome, Jessica! I appreciate you taking the time to review.
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
I’m so glad you too the time, Alex! Thank you for your review.
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!
Thank you for sharing how you made it! Sounds delicious.
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!
Sounds delicious, Joy! Thank you for reviewing.
Absolutely delicious and easy makings!!
Thanks!
You’re welcome, Dee! Thank you for your review.
I have made these refried beans many times since finding this recipe. I love them. They are easy and the recipe is excellent.
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.
Thank you, Sneha! I appreciate your review.
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.
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!
Yum yum yum! did a half recipe and added a bit extra cumin
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.
I love it! Thank you for sharing.
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.
Easy and delicious. We don’t eat cilantro but otherwise, prepared as printed. A keeper for sure!
That’s great, Judith! I appreciate your review.
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
Thank you for sharing how you made it, Ann! I appreciate your review.
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!
These look great! Will they keep if I make them the day before and re-heat on the stove?
Yes, these are great reheated!
Made as directed this was very bland. If I do this again I will double the oil, double or triple the salt, and add just a dash of cayenne pepper. Also, I would use half the onion.
Hi Kevin, I’m sorry you didn’t love this recipe as is. I appreciate you sharing your feedback.
Any tips on long term storage. Like freezing or possibly canning?
Hi J.R., This recipe isn’t meant for canning. I do believe it would be a good option for freezing.
I just made this & it’s now my ‘go-to’ refried bean recipe. I had my food processor out, so I blended the bean almost smooth. It’s so delicious. Thank you.
We do taco Tuesday. If I make a big batch can I freeze leftovers?
Hi Jess! That should work. Let me know what you think when you try it!
I’ve made this recipe before and it is wonderful! I made it again today to use in a dip for Labor Day but I didn’t have Pinto Beans so I used Navy beans and Black beans and it is still good but I prefer the Pinto Beans. Thanks for a simple and great recipe!
You’re welcome, Barbara! I appreciate your review.
I make these all the time, they’re genius. Making from dried beans, though, when I have the time, is worth it because using the pot liquor instead of water adds an intensity of flavor that permeates the refried beans. I also squeeze in the pulp from the various chiles I stew while the beans cook (I use puya and guajillo), mix in in, and wow.
Who would have thought..I move 3000 miles from KCMO..
Then when I need a recipe for refried beans.. I find u.. I grew up in KC.
My question is how important is the fresh cilantro. It’s not on the island
Hi, I think it’s important here, but if you don’t have it, you can omit.
This was delicious and super easy to make. I am making this part of my regular meal rotation.
Great to hear, Susan!