Refried Black Beans
Creamy refried black beans are a tasty twist on one of your favorite Mexican dishes. Refried beans in a can tend to be packed with additives, so making them from scratch with canned black beans lets you control the ingredients and flavor just how you like them. You're going to love adding this side dish to every taco night, or even for a Mexican breakfast.
Refried Black Beans Recipe
My family loves our weekly taco night, and we really go all out. We love Mexican restaurants, but with a family of hungry boys, you know we can't do that every week! Replicating that magic at home is a favorite tradition.
Every week starts with tacos, of course. We'll do anything from pulled pork to ground beef to chicken tacos. It's really fun to mix it up! While I will usually mix up one of my side dish options (usually a Mexican fruit salad or a simple veggie), there is one must-have that we can't live without:
A serving of refried black beans and some traditional Mexican rice. That's my favorite side to get at a restaurant. Once I learned to make refried black beans, it took taco night to the next level. This is my favorite recipe, and it makes the freshest and creamiest refried beans ever. I seriously never want to eat the canned version again! The boys can't get enough and it's always the first dish gone.
Why You'll Love this Recipe
Skip the canned refried beans - homemade refried beans have so much flavor and they go with any Mexican food dinner you can think of. You can whip them up in a flash too!
- It's a side dish you can feel good about. These easy refried beans are loaded with protein. It is a great way to make a meal more filling and hearty.
- You have all the control. Making refried beans from scratch means that you can ensure there are no additives or preservatives. Not to mention, you can adjust the ingredients to fit your personal preferences or dietary restrictions.
- You probably have most of the ingredients already have in your pantry. You may just need to run out and grab queso fresco!
Ingredients
The whole point of making refried beans from scratch isn't that they come from a can - after all, these start with canned black beans too. (You can absolutely use dried beans that you've cooked yourself, it just takes longer.) The difference is using whole beans that haven't already been turned into refried beans, which lets you skip unnecessary preservatives, excess sodium and added oils that can dull the flavor.
Instead, you get beans that taste brighter, fresher and completely under your control. That's because we can add ingredients like fresh lime juice (bottled is fine too!) that help to balance the saltiness and spices like cumin, chili powder, garlic powder and onion powder that add layers of flavor. You'll also season them with salt, as much as you like.
Shopping tip: Grab canned black beans that say "no salt added" so that you can control how salty they are. The ones that say "seasoned" are going to have spices already in them, so you can skip those too since we'll add our own.
When I'm feeling fancy, I love to top them with a little chopped cilantro for a burst of freshness and a sprinkle queso fresco for a little extra creaminess. If you cannot locate this crumbly Mexican cheese, you can use feta cheese or a mild shredded cheese in its place.
But these are totally customizable! If you like, cook them with minced garlic or substitute taco seasoning for all the spices for a shortcut. On top, add diced jalapeños, shredded cheese, diced avocado, green chiles, sour cream or diced onion. Or leave them plain! They'll be terrific however you serve them.
How to Make Refried Black Beans
You can make this refried bean recipe in a few simple steps:
- Pour whole black beans into a small saucepan, with the liquid in the can. Bring the beans to a boil and then add fresh lime juice and all the spices.
- Allow the whole beans to simmer with the lime juice and spices for 5 to 7 minutes. Then, grab a potato masher or a fork and mash the beans.
- Mash to your preference with a fork or potato masher. If you like them chunkier, mash about half the beans, then mix them together. For a creamier texture, mash them all.
- Remove the beans from the heat and then place into your serving dish. Top with crumbles of queso fresco and cilantro. Serve immediately with any extra lime wedges.
Hot Tip: If you'd like your refried black beans to be extra smooth, use an immersion blender (affiliate) or food processor to blend out the chunks. If the beans turn out too thick for you, add a little liquid. Mash in small splash of bean liquid from the can, chicken broth, vegetable broth or a little water to thin them out.
What to Serve with Refried Black Beans
Serve these tasty and versatile refried beans alongside your favorite Mexican dishes - these creamy beans make the the perfect side dish! We serve them with everything from rotisserie chicken enchiladas to grilled chicken fajitas, usually with a side of cilantro lime cauliflower rice too. So good!
Refried black beans go with any tacos, too. And I always serve tortilla chips, fresh guacamole and salsa with our Mexican food dishes too. It's a must! Leftover refried beans make great nacho toppings.
Refried beans are a classic breakfast dish in Mexican cuisine. Throw them onto a breakfast burrito bowl or into a breakfast taco. Or serve them alongside my favorite Mexican breakfast casserole.
Tips for Success
This recipe is SO easy, it'd be hard to mess it up! But there are a few things you can do to make it even better.
- Cook the beans until creamy, not just soft. Beans should mash easily and taste buttery inside, not chalky or grainy. If they still have a firm center or resist mashing, they need more time.
- Save some cooking liquid. A splash of bean liquid or broth helps loosen thick beans and create a silky texture, while too much can be simmered off uncovered. You're aiming for creamy and spoonable, not soupy.
- Fry until glossy and flavorful, not scorched. Cook the mashed beans until they smell toasty and look rich and smooth, stirring often so they don't burn. If they stiffen, stick or taste bitter, lower the heat and add a little liquid to bring them back.
FAQ
You can absolutely use dry beans in this recipe. Give the beans an overnight soak, and then drain and rinse them the next day. When you're ready to make your refried beans, add them to a saucepan with enough water to make sure they're fully covered. Then simmer for two hours until they are soft and mushy, and proceed with the recipe as normal!
Allow homemade refried black beans to cool completely to room temperature before storing them. Transfer to an airtight container and store in the refrigerator for 3-4 days. You can also freeze them in an airtight container for about 3 months.
To reheat, place them into a saucepan and warm on the stovetop. Add a splash of water or vegetable broth if they seem a bit too thick and sticky. You can also reheat leftovers in the microwave.
More Side Dish Recipes
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Refried Black Beans
Equipment
Ingredients
- 15 ounces canned black beans with no salt added (do not drain)
- 2 tablespoons fresh lime juice from ½ lime
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ½ cup queso fresco cut into small chunks
- 1 bunch chopped cilantro stems removed and coarsely chopped
Instructions
- Pour 15 ounces canned black beans from the can into a small saucepan. (Do not drain first.)
- Bring beans to a boil over medium heat.
- Add 2 tablespoons fresh lime juice, 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon salt to the pan.
- Allow beans to cook for 5-7 minutes.
- Use a potato masher or fork to mash beans. Mash these to your preference, whether that's a more uniform mashed beans or more chunky.
- Taste and season with more salt if needed. Stir in the salt, then remove from heat.
- Top with ½ cup queso fresco and 1 bunch chopped cilantro and serve.
Notes
Nutrition
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