These easy refried beans are creamy and flavorful thanks to canned pinto beans! Quick to make in 15 minutes, they are a delicious and nutritious side dish to any Mexican meal.
Our family loves Mexican recipes! Other favorites include Mexican rice, cheese enchiladas and this easy tostada recipe.
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Quick and Easy Refried Beans
I’m always looking for easy Mexican food recipes I can add to our weekly dinner rotation and if there’s a shortcut involved, even better. Easy refried beans with canned means means there’s no soaking or boiling, just simmer canned pinto beans, season and mash!
These homemade beans are the perfect Mexican side! Serve as a bean dip with cream cheese or make bean and cheese burritos with a flour tortilla and shredded cheese.
About These Refried Beans
This popular Mexican side is made with cooked pinto beans that are pan-fried. The term ‘refried’ can be a bit confusing, as they are pan-fried just once, but the original Spanish name for the dish is Frijoles Refritos. Refritos means ‘well-fried’.
While this recipe is not authentic, rich and thick easy refried beans are great side dish that is also vegan, vegetarian and gluten-free! Prepare in advance and store them in the fridge for a few days or stash them in the freezer to reheat them whenever you’re ready.
Recipe Ingredients
A handful of pantry ingredients is all you need to whip up these Mexican-inspired easy refried beans recipe!
Find full printable recipe below.
- Beans: I use canned pinto beans. You can drain one can and include the liquid from the other can. If you prefer to use dry beans, prepare and cook them first before following this recipe.
- Spice and aromatics: I keep it simple using just minced garlic and chili powder. You can use homemade taco seasoning in place of the chili powder.
Substitutions and Additions
- Onion: Feel free to add 1/2 cup of chopped onion before cooking the garlic. Cook until translucent and then follow the recipe as stated.
- Spicy refried beans: Add in a little extra chili powder or cayenne pepper plus ground cumin. You could also saute diced jalapeñ pepper with the garlic.
- Black refried beans: You can also swap for black beans if preferred. Feel free to drain and rinse them, if desired. Make sure to add in closer to 1/2 cup of water.
- Cheesy refried beans: Make them cheesy by topping with Mexican cotija cheese or stirring in shredded cheese like cheddar or Monterey jack.
- Cilantro: Love or hate it, fresh cilantro is often used in Mexican-inspired dishes. Sprinkle some chopped cilantro onto your beans for a hint of green.
How to Make Easy Refried Beans
In a large pot, cook garlic, salt, and chili powder in olive oil for 1 minute. Add cans of pinto beans and water or broth for additional flavor. Cover and simmer beans in cooking liquid for 5 minutes.
Use a potato masher, wooden spoon or a fork to mash everything until you reach desired consistency. This will give them a slightly chunky texture. If you prefer something smoother, then you can use an immersion blender. Continue to simmer for 2 minutes.
Remove homemade refried beans from heat and season to taste. Stir in any additions and serve!
Tips for Success
- Beans are too thick. If you’d like the consistency to be a bit thinner, add a splash of water or liquid from the can to thin it out.
- Beans are too watery. If they have too much liquid for your tastes, you can continue to simmer for a few more minutes to allow the liquid to reduce.
- Let stand to thicken. They will continue to thicken when they are removed from the heat.
Serving Suggestions
Serve these warm spiced easy refried beans as a side dish, over rice, sprinkled with this queso blanco recipe, or try one of these ways below:
- As a bean dip for homemade tortilla chips or a raw vegetable platter
- In this 7-layer dip
- Spread on Mexican pizza
- Stuffed into baked chimichangas or pork enchiladas
Storing and Reheating
- Fridge instructions: Store in an airtight container in refrigerator for up to 5 days.
- Freezer instructions: Let the refried beans cool completely and store in an airtight freezer-safe container for up to 3 months. Thaw the beans in the fridge before reheating.
- Reheating instructions: In a microwave-safe dish, add beans and a splash of water. Heat in 30-second intervals until warmed. You can also reheat in a pot on the stove over low heat. Give the beans a quick stir occasionally to prevent sticking.
More Mexican Side Dishes
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Easy Refried Beans
Video
Ingredients
- 1 Tablespoon olive oil , or lard
- 3 cloves garlic , minced
- ½ teaspoon fine sea salt , plus more to taste
- ¾ teaspoon chili powder , or taco seasoning
- ⅓ cup water , plus more as needed
- 2 (15-ounce) cans pinto beans , or 3 cups cooked beans
Optional additions:
- Fresh lime juice
- Shredded cheese
- Chopped cilantro
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic, salt, and chili powder. Cook 1 minute, or until fragrant.
- Pour in the beans (I usually leave 1 can with juice and drain the other) and water. Cover and cook 5 minutes until heated through.
- Remove the lid and turn the heat to low. Using a potato masher or fork, mash the beans until you reach your desired consistency. You can also use an immersion blender if you prefer a smooth consistency. Bring to a light simmer for 2 minutes. Add a splash more water if too thick or let simmer longer to allow more moisture to evaporate if too thin.
- Remove from heat and season to taste. Stir in any additions listed above, if desired.
Notes
- Onion: Feel free to add in 1/2 cup chopped onion before cooking the garlic. Cook until translucent and then follow recipe as stated.
- Lard: A lot of recipes call for lard and you can definitely add it in, if preferred. I don’t usually have this on hand, so I like to use olive oil.
- Spice: Feel free to season to taste. If you like the beans a little spicier, add in a little extra chili powder and ground cumin.
- Beans: You can also swap for black beans, if preferred. Feel free to drain and rinse them, if desired. Make sure to add in closer to 1/2 cup water.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, Cinco De Mayo, Dairy-Free, Freezer-Friendly, Gluten-Free, Mexican, Nut-Free, Side Dishes, Stovetop, Vegan, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This was so delicious at our family party! Everyone was asking for the recipe!
These beans were the perfect side dish to my beloved family enchilada recipe. I even popped the leftovers in the freezer for a future meal!
This was so easy, and it paired extremely well for taco Tuesday!
Delicious, quick and easy! My kids didn’t even complain about eating beans. Thank you Taylor for sharing this recipe.
You are welcome! I am glad that you love this simple side dish!
These were fantastic! I made them to go with tacos and everyone raved about them.
Glad to hear they were a hit!
These were so good and so simple with canned beans instead of having to cook the beans before I make them.
We love these beans! It’s now a staple in our house. Since finding this recipe, bean burritos have become a popular dinner. We like to add a generous tablespoon of canned diced green chilies after mashing. Thanks for a great recipe!
It doesnt get much easier! Great recipe, thank you. I will double it the next time I make it!
Glad to hear it was a hit!