Making a batch of vegetarian Refried Black Beans (frijoles refritos) at home is super simple, and ready in under 30 minutes. Make from canned black beans or home cooked black beans! Cooked on the stovetop with just a few ingredients and spices, refried black beans can be shared as a side or enjoyed as a component in other delicious recipes. This recipe is vegetarian, vegan and gluten free.
⭐️⭐️⭐️⭐️⭐️ Reader Review: “I will never buy canned retried beans again! These were so flavorful and easy!” ~ Mikayla
A Delicious Discovery: Homemade Black Refried Beans
If you love making homemade Mexican inspired recipes, you gotta give this simple recipe a go! I couldn’t believe how much more flavorful homemade refried black beans are than the canned variety. If you cook Black Beans from Dry Beans you’ll notice even more flavor!
This Recipe Is
- simple using pantry staples.
- made with either homemade black beans from dry beans or make with canned black beans.
- so flavorful
After playing with the seasonings and the flavor profile of these creamy beans, this is my best refried black beans recipe.
Try your refried beans in my Black Bean Tostadas recipe or this appetizer favorite 5 Layer Black Bean Dip!
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How to Make Refried Black Beans Recipe
step by step
Tools for Mashing Black Refried Beans
- Potato Masher: I use my handy mini masher I use for guacamole to mash the beans. A large potato masher works too. You’ll have to work a bit because the beans slip through the open spaces on the masher easily. But this method gives you control of how chunky or creamy you want the beans to be.
- Large Fork: I find this to be more arduous, and it harder on the hands for the amount of time it takes, but it works in a pinch. Use for a chunkier result.
- Food Processor: a food processor can render the beans pureed (extra creamy), chunky or somewhere in between. If going for chunky, pulse and scrape the bowl down several times. If going for creamy, push the start button and let it whirl, stopping to scrape the bowl as needed.
Refried Black Beans from Canned Beans or Home Cooked Black Beans
For this recipe, you can make refried beans with canned black beans or home cooked from dry black beans. While canned beans are so convenient, through my testing I found cooking black beans from dry beans to be my favorite in this recipe.
Through my testing, I found this recipe made with black beans cooked from scratch are creamier and more flavorful than canned and as a bonus, there’s more broth in homemade which sets the stage for the creamiest and most flavorful black bean refried beans.
Traci’s Tips
- Consistency: mash to the consistency you prefer. If making the refried beans for tostadas, mash until thick, pasty and creamy. If serving as a side with rice and enchiladas or tacos, I like the beans a bit chunkier and looser.
- As a Side: If sharing black refried beans as a side dish, top with your choice of purple onion, cilantro and/or cheese such as cotija (a little salty) or queso fresco (a mild cheese).
- Part of a Main: Slather these black bean refried beans on the crispiest homemade Black Bean Tostadas with Fajita Veggies, stuff into burritos, top nachos, share as a dip with tortilla chips and hot sauce or spread into quesadillas. There are so many ways!
Vegetarian Refried Black Beans
Ingredients
- 2 Tbs Olive Oil or Avocado Oil
- 1/4 C (35g) Purple or White Onion diced fine
- 1 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1/4 tsp Garlic Granules
- 1/4 tsp Fine Sea Salt optional* see note
- 3 1/4 C (825g) Cooked Black Beans and their juice, either homemade or about 2 cans (15 1/2oz ea), do not drain
- 1/2 Lime
Instructions
- In a large skillet or cast iron skillet, add the oil and heat until it shimmers. Turn the heat to medium low and add the onions. Saute the onions for about 5-8 minutes or until they're softened.
- Sprinkle in the cumin, chili powder, garlic and salt. Stir for about 30 seconds to incorporate into the onions.
- To the pan, pour in the beans and all their juices. Stir and bring to a simmer. Once simmering reduce heat to medium low and begin mashing. Adjust the heat down as needed. The beans will thicken as you mash and cook. Cook, while mashing and stirring for about 10 – 15 minutes OR until most the bean liquid has cooked off and the beans are creamy.
- When to the desired consistency remove from heat and squeeze in the juice from half a lime. Stir, taste for salt. Rest for about 5 minutes, if needed. They'll thicken further as they cool. Lid until ready to use. Share warm as a side or use as a component in another recipe. Feel free to add a splash of water or veggie broth if they become too thick.
- Store in a lidded container in the fridge for up to three days, or the freezer for up to two weeks. Rewarm stovetop on low heat with a splash of water to thin as needed.
Loved this. I add a bit of shredded cheese depending on how I’m using the beans but the base recipe is perfect. Thank you.
A bit of shredded cheese sounds perfect! Thank you for your note, Jim, and giving the recipe a go!
I will never buy canned retried beans again! These were so flavorful and easy! I followed recipe but added just a tad more salt and chili powder and I also melted a little shredded Monterrey jack on top. Delish!
Hooray, Mikayla! Thank you for your note and giving the recipe a go! Aren’t they such a nice surprise?
These beans were a nice compliment to the tofu & cheese enchiladas. I cooked my dry beans in the pressure cooker and drained before reading the recipe so I used some veggie broth for the liquid. I agree with the comment below that individual servings in the freezer is a great solution!
Hi Carolyn! Thank you for your note and giving the tofu enchiladas a go too! So glad the veggie broth worked out!
If using dried beans cooked at home, how much liquid do you add to this recipe with the cooked beans?
Hi Alexandra! Use the weight as a guide for this. Simply use a ladle to scoop the black beans from the pot into your spouted measuring cup like you would if serving the beans. Top off with cooking liquid to bring it to the proper measure. You just want the beans covered with its cooking liquid when measuring. It’s nothing exact, and that’s okay. The liquid will cook off and absorb into the beans as you mash them. I hope this helps and you enjoy the beans!
Love refried beans! Just made some last night. Never though to use black beans, tho. I need to try that to change things up!
Yes to refried beans and black beans, Liz! They’re sooo good!
My freezer will now be stocked with individual portions of refried black beans as I’m the only bean lover in the house. This will be a great cooking activity while waiting for the blankets of snow to slowly melt. Looking forward to next week’s post combining this recipe and the tostada recipe. Thanks, Tracy!
Hooray! Oh yes, then you’ll be ready when those black bean cravings strike! Awhhh… the snow melt. Sounds so cozy, Jean.