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: Cookie and Kate
- 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 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
HKCor
Made this today to go with some chicken enchiladas. My garlic cloves were on the larger side and I think it was too much garlic as it really overshadowed the flavor of the beans. I’ll try it again next time with no garlic. Thanks for sharing!
Richard Vigilante
I’m a bit of an extremist on avoiding even healthy fat. Would these lose a lot of flavor if I substituted a few seconds of olive oil spray for the tablespoon of olive oil.
John
I think they would still cook fine, probably very little flavor loss
John
I’m a very novice cook, I was able to do it and they tasted great! Love that it’s extra protein.
MG
you might be able to sub fat-free greek yogurt (if not vegan) for lemon in this one (if you want) – the oil makes it more “creamy” and satisfying overall
Kate
Great to hear, MG!
shelley
Tried your refried beans recipe tonight, to have with chicken fajitas. Delicious! I only had one tin of beans so I reduced the other quantities, it made sufficient for two people as an accompaniment. A squeeze of lime juice really works. I won’t be buying readymade again. Thank you!
Kate
You’re welcome, Shelley!
Tricia
Good and simple recipe. I did double up on the spices, though, because who doesn’t love cumin and chili powder? Thanks for sharing another great recipe!
Susie
I did make this recipe and it is GREAT! My family loved it…no leftovers. I used the canned pinto beans and they worked very nicely. I also used a rounded 1/4 tsp of cumin. My son-in-law is a great cook and he thought they were the best.
Kate
That’s great to hear, Susie!
Cindy
Great Recipe ……..Easy to make and the taste when done is Super, Thanks for posting this recipe, I’ll be using it all the time now …. I did cut back on the garlic though because I’m not crazy about that spice ….
Emily R Bassell
I made this with black beans and love it. I am not vegetarian nor vegan but trying to eat more healthy, Thanks!!
Kate
You’re welcome, Emily!
M Snow
This is a great recipe. Best refried beans I have ever had.
Susan
Easy and it tastes good.
Mario V.
The best refried beans my kids and I have tasted.
Kate
Great to hear, Mario!
Mandy
Turned out well! It tasted great but I had to add a lot more water than the recipe. Do you think this is just a personal preference for how I like them, or is it possible that my high altitude (6000 ft) affected the recipe a bit?
Kate
That could be it. I’m happy to hear it still turned out well!
Deborah
Tasted really good. I did blend in the blender and added a bit of smoked chili flakes and smoked paprika. So good, thank you. Will make again for sure.
Ruth
I love the easy homemade refried beans. So much cheaper than canned. I made alot and from it in 2 cup portions. Thanks
Vik
Easy and tasty great recipe
Cindy Winter
This is such a great recipe! Simple and delicious! Thank you!
Kate
You’re welcome, Cindy!
Anne
Wonderful recipe! I’ll never use canned refried beans again. I added extra lime, some dried green hatch chili, and doubled the cilantro. I used an immersion blender at the end to purée the mixture a bit.
Robin
I’ve been trying various refried bean recipes to make and dehydrate for backpacking meals. This is the best so far! It’s hard to resist eating them fresh. I really enjoy the bit of lime.
Kristopher Carman
This is a great start, they were good. Needed a little more water than suggested, like a 1/4 cup more. Little more salt. Also, i wouldnt use 2 tablespoons of cilantro unless you REALLY like cilantro. 1/2 tablespoon to 1 tbsp is suffice.
Thinking of adding a little buttermilk next time.
Kate
Thank you for sharing how you made it, Kristopher!
Thomas Mulcare
Is there a substitute for the cilantro as im one of the people that tastes soap when I eat cilantro
Kate
You can omit or try parsley if you prefer.
Alice Spencer
I’ll not buy refried beans again. Excellent, creamy, satisfying. We love this recipe. TY.
Heather
Are you able to recommend a “high quality” canned bean? At my grocery store they all seem to be about the same.
Kate
Hi try to buy organic when I can. I do like when I can buy jarred beans, if available.
Bill Kenline
Excellent! As a kid, mom and I would sometimes make a cake. I used to look forward to licking the spoon. This is a spoon licking recipe!
Sharry
These were so good! I used olive oil spray instead and it worked great! So much better than the canned version! This will be my go to recipe!
Kate
That’s great to hear, Sharry! I appreciate your comment.
Elle
Made this tonight for a Chicken Fajita dinner because this time last year we were in Mexico and this year we are shovelling snow!! I used black beans and it was delicious. So good that my 16yo son licked the bowl clean! Definitely making this again soon.
Maria
I was about to make this and found I didn’t have any limes but have lemon. Could that be used as a substitute?
Kate
Sure, it will be a slightly different flavor but should still be good.
Lorelei
Made these with freshly boiled pinto beans, and they turned out great. My only complaint is that I had to add a bit more salt than what this recipe suggests. My beans were well seasoned before I added the extra bit of salt (and I’m sodium-sensitive). I’m wondering if the beans (as this recipe states) are supposed to be as bland as they turned out before I added the extra salt?
Anyway, great recipe regardless. Thanks for sharing this recipe with us!
Kate
Thank you for sharing, Lorelei! I appreciate your review.
Margaret
This is a wonderful recipe that I will make time and time again. I married into a Latin family and while I have never warmed to refried beans, I can say without any doubt, this recipe is a keeper. I made it exactly as written and thank you, Kate, for a thoughtful, authentic take on a traditional staple that will show up time and again on our dinner table. You converted me!
Kate
Hooray! I love to hear that, Margaret. Thank you for your review.
John Rhooe
These are the real deal! Make them now! Thank me later.
Kate
I’m glad you loved these beans, John!
Rusty
That shit decent
Terri Weis
Omg! I love this recipe! I usually make a double batch and add more of each ingredient
It’s just so yummy!
I’m actually making another batch as we speak
I do burrito bowls and my son has it in a wrap
Love love!
Kate
Great to hear, Terri!
Gloria
Hi Kate,
Thanks for the lovely recipe it tastes amazing.
Can I freeze leftovers if I make a large batch? If so, how long can it remain frozen?
Kate
These should freeze fine. Typically food is best frozen for 3-6 months before it starts to impact it.
Michi
Just made this tonight and I loved the refried beans! I used a little bit more water however beans were delicious! Paired with some tacos I made tonight. Yum yum. I need to go but some tortilla chips and I will be snacking on this for a few days.
Kate
Great to hear, Michi!
David
The was the first timei had made homemade refried beans.I used leftover Pinto beans. Therefore it was soupy so, I made soup and cooked tortillas on the stove eye.
It was Great! Thanks for sharing.
Kate
You’re welcome, David! Thank you for your review.
Need Keto Version Please :)
:) Hey — I am trying to do this in a keto version with Eden brand black soybeans since they are low carb, but it is too sweet. Any ideas on a keto version of this with black soybeans? Thanks!
Kate
I’m not sure, sorry!
Marlitt Arnouville
Loved this recipe! Do easy to make and controlling your sodium is very important to me! Plan on making this with black beans next time
Kate
Thank you for sharing, Marlitt! I appreciate your review.
Joe
I’m trying these tonight but I don’t have lime , cilantro, or chili powder. I’m amazed that I’m out of chili powder, but I’m going to try it with cumin and taco seasoning. I think it will turn out okay.
Naomi
Any option if i dont have an onion? I have a tiny bit of red onion, or onion powder or minced dry onion? Thank you!
Kate
You can use red onion if you have it. Let me know what you think, Naomi!
michael
I liked it very much. Next time I will add more water, as mine turned out a little dry. Thanks.
Kate
You’re welcome, Michael!
Cassandra
2nd time I have made this tasty and easy recipe – Yum.
Kate
That’s great to hear, Cassandra!
VIVIAN RICHELSEN
Can I make these a day or two ahead of when I need them?
Kate
Yes! These work well leftover.
Alicia
I used only one can of black beans but the same listed amount of the other ingredients. I added some minced jalapeno and used ancho chili powder. The result was by far the BEST refried beans I’ve ever had (and I’ve had a lot). YUM.
Kate
Great to hear, Alicia!
Alana
WOW! My husband and I made this dish for dinner last night and we were both blown away by the rich and layered flavor. We will never go back to canned refried beans again. As we were taste testing to slightly increase the amount of salt, we started eating it right out of the pan. Next time we make this we’re planning on doubling the batch. The recipe is aptly named – they were very easy to make. It took a little longer for us, as we cooked our beans the day before from dried, as we try to avoid canned goods. We also had to leave out the garlic as I’m allergic to it. My husband who loves garlic, and often adds it to his own plate, didn’t miss it at all in this recipe. We ate it for dinner along with freshly made guacamole over corn chips with melted vegan (cashew) cheese on top.
Liz
Best refried beans!!! After I discovered this recipe I have not bought a can anymore!!! And it’s so simple and delicious!!!
Kate
That’s great to hear, Liz!
Rose
True to its name, this was easy. It took quite a bit of mashing but came out great.
Kate
That’s great to hear, Rose! Thank you for your review.
Vicky
Hi Kate, I’m looking forward to giving this a go – thanks for the recipe! Do you have any idea if it freezes well?
Kate
I believe others have froze this and didn’t mind the results!
Jennifer
Just finished the beans, they will accompany your chilaquiles rojos recipe. I used the dried beans that I cooked yesterday and used the cooking water instead of tap water, they are creamy and delicious! And really pretty darn easy. I do NOT recommend using a potato ricer to mash them, that was a workout! – the masher works better at the end of the day
Cristal
I went with dry herbs and added
garlic powder, onion powder, extra cumin. oregano enhanced the Mexican flavor.
Good stuff.
Toby Brundin
if you just keep cooking the beans they will dissolve on their own and don’t need to be mashed. Just cook them for 20 mins or so if using canned, or if using dried extend the cooking time until the beans turn to mush!
Bono
Hi, roughly how long do these refried beans stay good? Can i make a big batch and put them in the fridge? Maybe even freeze them? Are there specific ingredients i need to omit to make them last longer? I know they don’t really take that long to make but not needing to dirty a pan every single time would certainly be helpful. Also, since i’m new to mexican cuisine, are they supposed to be served hot or lukewarm or cold? Thanks.
Kate
They should freeze well or last in the refrigerator for a few says. As always, use your best judgement.
Rita Braun
These refries are excellent. Kate you have that touch of flavoring in all your recipes that cranks up tastiness. Thank you for sharing your recipes.
Samantha
Made with pinto and black beans- and a fresh jalapeño! Also added chipotle chili powder and cayenne. Amazing !
VERA SEVERTSON
Is there a reason why you use 1/2 c water instead of the bean “juice?” Curious, please. This recipe looks easy and delicious! Trying it tonight.
Kate
I like this best as written. If you prefer to keep the liquid, you will need to reduce the water.
Kathryn
Good recipe. Clean and light. I pressure cooked a pound of beans without salt added to the water (although you can!) and used up everything, just added a little more of every ingredient except olive oil, because it was enough to fry the onions in.
Joe
Nothing like a simple scrumptious recipe with thorough instructions. Sometimes I get bogged down in details but this recipe helped me make perfect refried black beans for my tostadas. I used the frozen beans I make in large batches and everything worked out even better than expected. Thanks Kate!
Kate
You’re welcome, Joe! Thank you for your review.
Phil Jones
Just made this with black beans as it was all I had available…. By the power of Greyskull, this recipe is brilliant, I love them thank you for the recipe
Kate
You’re welcome Phil!
Sonya
I tried this recipe; put on a tortilla, smothered with cheese, rolled up and placed in a casserole dish; added red enchilada sauce + topped with shredded cheese. My husband loved it!ate the beans while rolling the tortillas
Kate
Thank you for sharing how you made this, Sonya! I appreciate your review.
Robin
I’ve made these and dehydrated them for use while backpacking. I put around 90 grams (dried weight) per baggie and then use them for quick lunches on the trail eaten straight from the bag. They rehydrate almost instantly, and are super delicious and satisfying!
Roisin
Made half the recipe since we only had one can of beans. absolutely perfect and served two easily. definitely becoming a staple in this house!
LB
I never really use a recipe to make refried beans, but I sometimes look at one as a guide in case I forget something. I always use the cooking liquid from the beans rather than water. More flavour, more protein. And I end up adding more and more as I smash the beans to keep it creamy and from getting dry. I added some chopped jalapeño with the garlic. And I kept adding more salt, chili powder and cumin until it was no longer bland. Everyone tolerates different levels of spice. At 2-3x the spices I found this tasty, but not spicy.
Aine
Holy crow. These were amazing. I want more, but they’re all gone. Thanks so much!
Kate
I’m happy to hear you enjoy these beans, Aine!
Donna Matchette
Made up this recipe for a gang of friends and it was wonderful! So easy using canned pinto beans with tons of flavor. We are all fans of GOOD Mexican food, these went perfectly for huevos rancheros for brunch. Thanks so much for this!
Kate
You’re welcome, Donna!
Ann
Hi thank you for the recipe. I haven’t tried this yet but was wondering what the difference might be between the half cup of water versus not draining the can of beans?
Susan
I just used a 28 oz can of pinto beans, undrained, and buzzed them in the can with my immersion blender. Skipped adding the 1/2 c of water. Easy and tasted great. Also a little less clean up, which is always a win. Great recipe.
Kate
Great to hear, Susan!
CC
These were absolutely divine! Naturally, I added loads more garlic since we all love, and a helping of Mexican oregano. Also did extra cumin, and added jarred jalapeños. We went nuts over these, thank you so much for a great recipe! Tasted like from a fave Tex-Mex place!
JaneT
Very good !
Kate
Great to hear, Jane!
Lorraine Gautreaux
This is a great recipe for refried beans. My friend and I almost ate the entire dish in one sitting. I served this with tortilla chips. We thought it was delicious!
Kathryn
Loved your recipe. I like what you mentioned about the onions, you don’t want them to be firm bits of texture. I used white onion and it made that authentic difference to me.
Thank you this line up rocks!