Refried Black Beans
These creamy refried black beans take 20 minutes, use canned beans straight from your pantry, and are so much better than anything from a can — your kids may actually refuse to go back. Naturally vegan and gluten-free, packed with plant-based protein and fiber, they’re one of those versatile sides that work as a burrito filling, tostada base, bean dip, or simply spooned next to whatever Tex-Mex is on the table tonight.
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’ve been warned! 🙂
🫘 Why I’ve Been Making These for 15 Years
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.
They are a lunchbox staple at our house – the kids always ask for a small bowl along with their breakfast when I’m heating them up for lunches! They’re…
😋 Seriously delicious: Creamy, savory, and full of flavor – we go through these so quickly at our house!
🛒 Made with pantry staples: Just olive oil, onion, garlic, and canned beans – that’s the whole ingredient list.
⏱️ Ready in 20 minutes: Start to finish, made at a moment’s notice whenever you need a quick side.
🍽️ Incredibly versatile: Works as a side dish, burrito filling, tostada base, quesadilla layer, or even a dip.
🌱 Naturally vegan & gluten-free: A genuinely good source of plant-based protein and fiber.
💵 Budget-friendly: Beans are one of the most affordable proteins out there – another reason to love them.
You’ll also want to try black bean quinoa salad, black bean hummus, and cowboy caviar.
I love the black beans because they are awesome in many things.
–Demi (my 10-year-old)
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring these beans to the table: olive oil, onion, black beans, and a few simple seasonings, or just salt.
- Black beans: We’re making refried beans from canned black beans! I think it’s a great shortcut. Use high-quality black beans for the 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).
Emily’s Tips & Tricks
- Pro tip: These beans are incredibly forgiving, there have been many a school mornings when I don’t have onion or garlic (or just don’t want to deal with it!) and I’ll swap the real thing for some garlic and onion powder. They are still delicious!
- Cooking methods: If you’re cooking your own beans from scratch in the Instant Pot, it’s easy to cook and mash them in the IP as well. You may need to drain some of the excess cooking liquid.
- Additions: 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.
Refried Black Beans Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings (1/2 cup) 1x
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Description
Make the best refried black beans with this easy recipe using canned black beans. Smooth, creamy, and packed with flavor!
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
Instructions
- Heat olive oil in a deep skillet over medium-high heat. Add onion to pan and cook for 3-4 minutes, until soft. Add garlic to pan and cook for 30 seconds, or until fragrant.
- Add beans and liquid to the pan and combine with onions. Bring to a simmer. Turn heat to low and cook at a low simmer for about 9-14 minutes until most of liquid has evaporated.
- Mash beans to desired consistency. Season with salt to taste.
Notes
Storage: Store in an airtight container in the refrigerator for 2–3 days. Reheat in the microwave or a hot skillet until warmed through.
Ingredients: Using canned beans is an intentional shortcut here – and a great one. If you prefer to cook your own black beans, measure out about 4.5 cups of beans and 1 cup of cooking liquid as a substitute. (If using the Instant Pot to cook from scratch, you can mash them right in the pot – just drain a little of the extra liquid first.)
Prep ahead: These beans are genuinely make-ahead friendly. Cook a batch on Sunday and use them throughout the week for burritos, tostadas, quesadillas, or a quick side.
Serving Suggestions
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.
Looking for more simple dinner ideas? Check out my ultimate weeknight dinner collection with 100+ recipes.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
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Food styling and photography by Loren Runion.
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Can these beans be frozen?
Yes, you can freeze in an airtight container for 2-3 months! Let out to thaw before reheating.
I add cumin for some more flavor and they were very good.