Refried Black Beans

Name: Refried Black Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 Tbsp. olive oil; 1/2 white onion, diced; 3 cloves garlic, minced; 3-15 oz. cans black beans (drained, but reserve liquid); 1 1/2 cups liquid from canned beans

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Creamy, flavorful, and incredibly easy to make, these homemade refried black beans will take your Tex-Mex meals to the next level. Whether you’re serving them as a side or as a quesadilla or burrito filling, this recipe delivers big flavor with not much work.

While these are homemade, they aren’t necessarily authentic as we’re taking some shortcuts and swapping some ingredients. But they turn out so delicious and so much better than canned refried beans. So much so that now my kids refuse canned refried beans. 🙂 You also have more control over the texture, seasoning, and richness. This recipe uses simple ingredients like canned black beans, garlic, onion, olive oil, and seasonings.

Ready in just 20 minutes, this refried black beans recipe is packed with protein and fiber, naturally vegan and gluten-free, and perfectly creamy! Nutritious, delicious, and so many ways to use (and love!) them. Once I started making them, we just kept coming up with ways to use them because they are that good!

What My Kids Are Saying

I love the black beans because they are awesome in many things.
–Demi (my 10-year-old)

Table of Contents

Estimated reading time: 8 minutes

What You’ll Love About Homemade Refried Black Beans

Quick and easy
Creamy and so flavorful
Packed with protein and fiber
Healthy and nutritious
Better than store-bought canned beans
Ready in less than 20 minutes
Made with just 4 basic ingredients
Can be used in so many ways
Naturally vegan, vegetarian, and gluten-free

Bowl of black refried beans with lime garnish

Ingredients

Olive oil – This is what we’re using to “re-fry” the beans, but you can really use any oil or fat. Lard is a more traditional fat for refried beans, but it’s not something I keep stocked in my own kitchen, hence the olive oil. It does add really good flavor to beans so if you have it, feel free to use it!
Onion – I like using white onion, but you could also easily use yellow onion. Red onion also works though the flavor might change slightly. There have also been times (I make this so often) when I’m out of fresh onion and/or garlic and I’ll use granulated onion powder and garlic powder in a pinch!
Garlic – Use fresh garlic cloves for the best flavor or frozen garlic cubes for a quick and convenient option.
Black beans – We’re making refried beans from canned black beans! I think it’s a great shortcut. Use high-quality black beans for best results. You can also cook your black beans and I’ve started doing this more recently as we go through so many of these beans it feels like we should make them from scratch! You’ll just want to measure out about 6 cups of beans and cooking liquid (instead of 3 cans).
Seasonings – These are optional. Depending on your beans, you may not need a lot of extra salt, or perhaps just a sprinkle to finish it off. If you use low-sodium canned beans, you’ll need more. So taste the beans when they are done cooking and salt to taste. I also share a few other additions below – salsa, hot sauce, lime juice, and cumin! You can make these your own.

Emily’s Tip

Don’t drain the beans! I know it may seem counterintuitive, but the cooking liquid helps add flavor and it also helps keep the texture smooth and creamy. Fifteen (or so?!) years ago, I read about these quick weeknight beans in Bon Appetit and the concept was so simple but they turned out so well that it completely changed how I cooked canned black beans forever! In their original recipe, you just threw everything in the can into a small skillet and cooked them down until thick, adding in seasonings as desired. These beans are inspired by that method I read about so many years ago.

How to Make Refried Black Beans

This is an overview, the detailed instructions can be found below in the recipe card.

Cook aromatics. In a large skillet over medium-high heat, saute onion until soft. Add garlic and cook until fragrant.

Black beans in skillet for black refried beans.

Cook beans. Add beans and the cooking liquid to the pan. Bring mixture to a simmer, then lower heat and cook, stirring occasionally until most of the liquid has evaporated.
Mash beans. Use a potato masher to mash beans to the desired consistency and texture. Season with salt to taste and top with fresh lime juice and cilantro if desired.

Skillet with mashed refried black beans from a can.

FAQs

How do you spice up refried black beans?

If you want to add some extra flavor to your refried black beans, here are some ideas:
Spices – Add spices like cumin, chili powder, and smoked paprika to the onions sautéing (right when you add the garlic)
Salsa – Add some salsa into the bean mixture before you mash them. I would start with 1/2 cup but add more to taste.
Hot sauce – If you’d like to add spice, but maybe not to the whole batch, top your refried black beans with your favorite hot sauce.

How do you make refried black beans from scratch?

Some have argued that this recipe isn’t really from scratch as it leans on the convenience of canned black beans. But, once your beans are cooked, the process is the same. The beans are re-fried (cooked again) and then mashed to a smooth consistency. Canned refried beans are incredibly convenient, but homemade beans taste SO good.

Storage

Store the refried beans in an airtight container in the refrigerator for 2-3 days.

How to reheat

Reheat beans in the microwave or a hot skillet until warmed through.

Can you freeze refried beans?

Yes, you can also freeze these refried black beans in an airtight container for 2-3 months.

How to Use Black Refried Beans

There are so many ways to use these beans! We truly have them on a regular basis and enjoy them both as a main component (like in a burrito) or as a side dish.

Side dish – Serve them up as a side to your favorite Mexican or Tex-Mex meal. They are a great way to round out tacos, quesadillas, and burritos and we usually serve them with elote in a cup as well. Both sides are quick, easy, nutritious, and delicious!
Burritos – Use them in this black bean and cheese burrito (pictured below) as the main component or add them to your favorite burrito recipes. My kids take these burritos in their lunchbox frequently.
Quesadillas – Use them in black bean quesadillas or add them to your favorite chicken quesadillas for an extra boost of flavor and nutrition.
Tostadas – One of my kid’s favorite meals and the original reason I started making these beans! We love vegetarian black bean tostadas, but you could also add a layer of them to your favorite tostadas.
Dip – Stir in a little salsa and sour cream for a super easy dip or use them as the bean layer in a classic taco dip.

Want More?

Read more about my nutrition philosophy here and follow Emily on Instagram or TikTok for family dinner recipe videos and tips for feeding kids.