Refried Black Beans Recipe (Better than Store-Bought)
Make this easy refried black beans recipe in 15 minutes. Made with simple ingredients and the perfect blend of spices, they are way better than store-bought!
Most canned refried beans just don’t do it for me, so I much prefer making my own. Thankfully, this refried black beans recipe is easy, and if you use canned black beans—which is totally fine—they only take 15 minutes.
We serve these next to cilantro lime rice, Mexican rice, fajitas, and I can’t even tell you how many times they’ve wound up inside a flour tortilla with some cheese for easy bean quesadillas. I also add them to the beef mixture when making homemade nachos!
Key Ingredients
- Black Beans: The easiest option is to use canned black beans (I drain and rinse them). If you are okay with a little more work, cook black beans from dried with our black beans recipe. For pinto beans, see our original refried beans recipe.
- Oil: I usually stick with avocado oil, but olive oil or another fat works for this recipe. Try butter, lard (more authentic), or bacon drippings.
- Onion and Garlic: I’ve made these many times, and I’ve come to the conclusion that fresh onion and garlic make a big difference here. The onion adds texture, sweetness, and flavor—yellow, white, or sweet onions are all great.
- Spices: Here is where homemade takes the edge over the store-bought cans. We stir in chili powder, cumin, smoked paprika, salt, and cayenne pepper (optional for heat).
- Broth: As you mash the beans in your skillet, they will begin to dry out, so add moisture with broth or water. To keep these vegetarian, use vegetable broth, or if you are not bothered, use chicken broth.
- Optional Toppings: I always add a spritz of lime. Then, you can add whatever you love. Crumbled or shredded cheese, pico de gallo, pickled red onions, cilantro, or sliced jalapeños are all great.
Find the full recipe with measurements below.
How to Make Refried Black Beans
Tip 1: Cook the onions first. I love cooking a bit of chopped onion in the oil (or other fat) until it softens and smells sweet. The texture left in the beans is lovely, and it’s a real upgrade from the canned versions, which are all one texture.
Tip 2: Quickly toast the garlic and spices. Once your onions are soft and sweet—they take 5 minutes—you’ll stir in minced garlic and spices. Move them around the pan for about 30 seconds to lightly toast the garlic and bloom the spices (in other words, make everything taste its best!).
Tip 3: Mash the beans with broth. As you mash the beans, they will dry out, so add a good amount of broth and mash it in. It may seem like too much at first, but the beans absorb it all. Sometimes, I even need to add more broth to get them to the perfect creamy consistency.
When I mash, I use a hand masher (like for mashed potatoes). This leaves the refried beans with some texture. If you want them completely smooth, transfer everything in the skillet to a blender and blend until you are happy.
Serving Suggestions
Beans and rice are such a classic combination, so anytime you have rice for dinner, feel free to add a side of these creamy black beans. My family loves them alongside chicken fajitas, green enchiladas, and tacos like our beef tacos or ground turkey tacos.
I also love them with a spoonful of guacamole and salsa, then serve them with tortilla chips—like a make-shift 7-layer dip!
More Black Bean Recipes
Refried Black Beans (Better than Store-Bought)
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PREP
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COOK
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TOTAL
We eat a lot of refried beans in our house, but we are usually disappointed with the store-bought cans. Our refried black beans recipe calls for canned or cooked black beans (canned makes this really quick!). To see how we cook black beans, see our black beans recipe (tips for using them instead of canned are provided below the recipe).
4 to 6 Servings
You Will Need
2 (15-ounce) cans black beans, drained and rinsed
2 tablespoons avocado oil or extra-virgin olive oil
½ medium onion, finely chopped (about ¾ cup)
2 garlic cloves, minced
¾ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon fine sea salt, plus more to taste
⅛ teaspoon cayenne pepper (optional)
1 cup (240 ml) vegetable broth, chicken broth, or water
Lime wedges, for serving
Optional toppings: Sliced jalapeño, crumbled queso fresco, shredded cheese, diced raw onion, diced tomato, and fresh cilantro
Directions
1In a large skillet, heat the oil over medium-high until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown at the edges, 4 to 5 minutes.
2Stir in the garlic, chili powder, cumin, smoked paprika, salt, and cayenne (if using). Cook, stirring constantly, until fragrant, about 30 seconds.
3Add the black beans and cook, stirring frequently, until heated through, 1 to 2 minutes. Pour in the broth. Using a potato masher or the back of a wooden spoon, mash the beans to your desired consistency.
4If the beans seem dry, add a splash more liquid. (The beans will continue to thicken as they sit, so keep a little extra broth nearby if making these in advance.) Taste and adjust the salt if necessary. Serve warm with lime wedges and your choice of toppings.
Adam and Joanne’s Tips
- Keep leftover beans in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. As you reheat, you may need to add a splash more broth to bring it back to a creamy consistency.
- For home-cooked beans, use 3 cups (470 g) cooked black beans. You can use some of the bean cooking liquid in place of the broth called for in the recipe above. Here is how to cook black beans, if you are interested.
- The nutrition facts provided are estimates and do not include optional toppings.
Nutrition Per Serving
Serving Size
1 of 4 servings, about 3/4 cup
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Calories
267
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Total Fat
7.8g
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Saturated Fat
1.2g
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Cholesterol
0 mg
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Sodium
591.9mg
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Carbohydrate
38.1g
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Dietary Fiber
15.2g
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Total Sugars
1.6g
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Protein
13.2g
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