These easy Refried Beans are perfect for side dishes, on tacos, in burritos, and more! Everyone will love their simple, savory taste and perfect texture.
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A Super-Versatile Mexican Side Dish
One of my favorite sides in Mexican cuisine? Refried beans. I know, I know – guacamole and salsa are much showier, tortilla chips have that crunchy, can’t-stop-eating vibe… but seriously, a silky serving of frijoles refritos (aka refried beans) adds such a satisfying richness to Mexican food!
Whether layered into a burrito or served with rice, refried beans are hearty, flavorful, and have that homestyle goodness I just can’t resist. But you don’t have to wait until your next visit to a restaurant to enjoy them! Refried beans are actually a snap to make at home, with just a few ingredients.
Love flavorful Mexican style beans? Make sure to check out my recipe for Instant Pot Charro Beans!
Are Refried Beans Healthy?
Depending on how you make them, refried beans can be a great, healthy dish. Beans pack plenty of protein, carbs, and fiber into each serving, as well as adding iron, magnesium, and other nutrients to your diet. Olive oil is a healthy fat, too!
What Are Refried Beans Made Of?
The basic recipe for refried beans only requires a few ingredients, and you probably already have them on hand: beans, olive oil, and a couple of seasonings. Here’s what I use:
- Whole Beans: Any cooked, whole beans are fine – canned beans, ranchero beans, borracho beans, charro beans, etc. Don’t drain the liquid!
- Olive Oil: If you don’t have (or don’t want to use) olive oil, you can substitute canola oil, vegetable oil, or any other cooking oil you like. Some oils have stronger flavors than others, so you may want to watch that.
- Garlic Salt: Or a combination of garlic powder and regular salt.
- Cumin: Ground cumin is a great mild spice that adds an earthy, Tex-Mex flavor.
- Optional Toppings: Salsa, queso fresco, and/or chopped cilantro are all tasty toppings with freshly-made refried beans.
How to Make ‘Em
The process for making your own homemade refried beans? Super easy. Seriously, you will never want to grab a can of them again! Here’s how you do it:
- Heat the Oil and Add the Beans. In your favorite heavy skillet, heat up the oil a bit, until it’s warm. Then add the beans along with some of their juices.
- Simmer/Mash. Let the beans heat until they are bubbling, and then start mashing. You can use a potato masher (or a fork, if you don’t have a potato masher). Mash and stir until the beans are mostly smooth, with a few small pieces of beans left for hidden bits of texture. So good!
- Season. Add the spices to the beans, stir, and taste. If you like, you can also add some salsa for more flavor. Cook until thickened, then remove them from heat.
- Enjoy! Sprinkle cheese and cilantro over the beans and serve!
Tips for Success
Of course, with a recipe like refried beans, there are a million different ways to tweak the flavor and customize the ingredients. Again, think mashed potatoes! There’s no one recipe – everyone makes them a little differently. Here are just a couple of ways to change things up:
- No-Oil Option: Instead of frying in oil, many times I throw the beans in a blender and pulse a few times until they are blended, but still chunky. Then I pour them into a pan and cook them until they are a bit thickened. No oil needed.
- Traditional Option: If you can get your hands on good-quality lard, you can use that instead of the oil to make your refried beans. This is a very traditional way to make them, and it gives a great, creamy result. Heat the lard in a cast-iron skillet, and then add the beans with a little bit of broth or bean cooking liquid. Mash, stir and cook until the beans are creamy, and just starting to brown a little here and there.
- Optional Seasonings: You can throw all kinds of goodies in the pan to add some oomph to your refried beans. Try sauteed minced onion, a little jalapeno, herbs like oregano or thyme, a dash of hot sauce.. Whatever makes your mouth happy!
Yummy Serving Ideas
Refried beans are so versatile, and can be served as a side dish to nearly every Mexican dish. Growing up, my favorite way to eat them was wrapped up in a warm homemade flour tortilla! Try them as a dip, with cheese and salsa on top, or as a side/topping for your favorite…
- Tacos: Any kind of taco is a good taco, in my book! Blackened fish, ground beef, pulled chicken… It’s all great! These Sheet Pan Chicken Fajitas are a special favorite.
- Huevos Rancheros: Some homemade refried beans are always the best topping for fresh Huevos Rancheros!
- Enchiladas: Cheesy, creamy enchiladas are a staple of our monthly menus – how about you? I have quite a few recipes for enchiladas: Salsa Verde Sour Cream Enchiladas, Cheese Enchiladas, and Vegetable Enchiladas! Oh, and don’t forget my favorite Homemade Enchilada Sauce!
How to Store and Reheat Leftovers
- Store: Refried beans store well in an airtight container for a week in the fridge.
- Freeze: Transfer cooled beans to an airtight freezer safe container and freeze for up to 3 months.
More Easy Mexican Recipes
- Mexican Chicken Adobo
- Homemade Chicken Empanadas
- Homemade Tamales
- Mexican Street Corn (Elote)
- Homemade Chorizo
- Cheesy Beef Taquitos
- Homemade Chicken Empanadas
- Chorizo and Eggs
Easy Refried Beans (Frijoles Refritos)
Ingredients
For the Refried Beans:
- 2 cups whole beans, ranchero beans, borracho beans, charro beans, canned beans, don’t drain
- 1 tablespoon olive oil, or canola/vegetable oil
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
Optional Toppings:
- ½ cup salsa, to serve with or on the beans
- ½ cup queso fresco, crumbled
- 2 tablespoons chopped cilantro
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Instructions
- In a skillet, heat the oil till warm, then add the beans with juices.
- Let them heat till bubbling and using a potato masher, mash the beans till pretty smooth. There will be a few small pieces of beans left and this is fine, it adds little hidden bites of texture.
- Add the spices and you can also add some salsa for more flavor, if desired. Cook until thickened, then remove from heat.
- Sprinkle cheese and cilantro over the beans and serve!
Nutrition
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