Refried beans or frijoles refritos are a creamy Mexican dip or spread often served with tortilla, tacos, and burrito.
They are easy to make in about 15 minutes.
The beans are sautéed with onion, garlic, and spices, then mashed or blended to achieve the perfect creaminess.
What are refried beans?
Frijoles refritos, translated as refried beans in English, are a Mexican and Tex-Mex staple in which beans are cooked twice and mashed into a creamy dip or spread.
Try them with corn tortillas or wheat tortillas, pico de gallo, and guacamole, in tacos, burritos, and tostadas.
Dried pinto beans, red kidney beans, or black beans are first cooked in water, then mashed and pan-fried in fat (lard, butter, or oil), onion, garlic, and spices.
If you use canned beans, no need to boil them first.
Homemade refried beans are a healthful and delicious recipe for your Mexican nights.
They are also an excellent source of protein and fiber.
Ingredients for refried beans
Quantities are in the recipe box at the bottom of the page.
BEANS: Pinto beans are the most common variety used in refried beans. However, you can substitute black beans, kidney beans, and cranberry beans for pinto beans.
You can make frijoles refritos with dried beans or canned beans. If you use dried beans, you need to soak them in water for 8 to 12 hours first, then boil them until tender, about 2 hours.
Remember, you’ll need cooking or canning liquid to fry the beans, so don’t discard it. You can substitute vegetable broth for the cooking/canning liquid.
OLIVE OIL: We pan-fry the beans in heart-healthy olive oil. You can substitute lard or butter for olive oil.
ONION AND GARLIC: For the flavor base.
JALAPEÑOS: Add a chopped jalapeño to the flavor base for some heat.
CUMIN: You can use ground cumin or cumin seeds. We use ground.
SALT: We recommend sea salt or kosher salt.
LIME JUICE: We love adding lime juice to the beans for freshness and acidity.
CILANTRO (fresh coriander): optional for garnishing.
How to make refried beans
IF USING DRIED BEANS: Soak the beans in water for 8 to 12 hours. Drain them, add them to a pot with plenty of water, and boil for about 2 hours or until tender.
In a large skillet, sauté finely chopped onion and jalapeño in olive oil for 4 minutes.
Add pressed garlic and cumin and sauté one more minute.
Add two cans of beans and their canning liquid.
If you use homecooked beans, add 3 cups of cooked beans and 1 cup of cooking liquid.
Season with salt and simmer for 10 minutes or until the liquid thickens.
Blend the beans with an immersion blender or mash them with a potato masher.
Stir the juice of one lime, then taste it and adjust for salt before serving.
Serving suggestions
Refried beans are delicious as a dip, spread, or topping for salads and grain bowls. We like to serve them in a bowl topped with fresh cilantro.
Try them with tostadas, tacos, or in a burrito.
They pair well with pico de Gallo, guacamole, and salsa verde.
Storage
Make ahead: Refried beans are excellent for meal prep as they store well for a few days.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Store in the freezer for up to 3 months. Thaw in the refrigerator over several hours. Stir in two tablespoons of water and reheat in the microwave for 1 minute.
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Refried beans
Ingredients
- 2 cans (15 ounces each) beans or 3 cups cooked beans or 1 cup dried beans. You can use pinto, black, red kidney, or cranberry beans. You'll also need the canning/cooking liquid.
- 2 tablespoons olive oil
- ½ onion chopped
- 3 cloves garlic pressed or grated
- 1 jalapeño chopped, optional
- 1½ teaspoon cumin
- ¾ teaspoon salt or more to taste
- 1 large lime the juice
- 1 tablespoon cilantro
Instructions
- Heat 2 tablespoons olive oil in a large skillet. Add ½ onion and 1 jalapeño (chopped) and sauté for 4 minutes.Add 3 cloves garlic (pressed) and 1½ teaspoon cumin, and sauté 1 more minute.
- Add 2 cans (15 ounces each) beans and their canning liquid. Season with ¾ teaspoon salt.Tip: If you use homecooked beans, add 3 cups of cooked beans and 1 cup of cooking liquid.
- Simmer for 10 minutes or until the liquid thickens.Blend the beans with an immersion blender or mash them with a potato masher.Stir the juice of 1 large lime, then taste it and adjust for salt before serving with 1 tablespoon cilantro.
Notes
- Beans: you can use pinto beans, black beans, kidney beans, and cranberry beans. If you use dried beans, you need to soak them in water for 8 to 12 hours first, then boil them until tender, about 2 hours.
- Olive oil: We use olive oil because it pairs well with beans and because it’s heart healthy. You can substitute butter or lard for olive oil. You can also use avocado oil or another vegetable oil.
- Lime juice: Substitute lemon juice.
- Jalapeños: Optional. Substitute Serrano peppers for more heat or poblano for less heat.
- Meal prep: Ideal for make-ahead meals
- Refrigerator storage: Up to 4 days in an airtight container
- Freezer storage: Up to 3 months
- Thawing: In refrigerator over several hours
- Reheating: Add 2 tbsp water, microwave for 1 minute
We just made this for dinner last night and it was a hit! I loved how easy it was to make and it was so much tastier than the store-bought stuff.
Thank you for your delicious and easy-to-follow recipes.