Refried Black Beans (Frijoles Refritos) Recipe

Refried Black Beans in a bowl garnished with lime, cilantro and fresh cheese.

Refried Black Beans (Frijoles Refritos) Recipe

Making a batch of Refried Black Beans at home is super simple. With just a few ingredients and spices, this refried black beans recipe can be shared as a side or used as a component in your favorite Mexican food recipes. This recipe is vegetarian and vegan friendly.

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For best refried black bean flavor use my Homemade Black Beans recipe. You'll need to double the recipe for enough beans to make this refried beans recipe (with some black beans leftover).

This recipe yields about 3 1/4 C (580g) of refried beans.

Course Component, Side Dish

Cuisine Mexican, Vegetarian

Keyword Refried Black Beans, Vegetarian Refried Black Beans

Prep Time 5

Cook Time 18

Rest Time 5

Total Time 28

Servings Servings

Calories 171kcal

Author Traci York

Ingredients

2 Tbs Olive 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.

Notes

*Salt: because home cooked and canned black beans will have varying amounts of salt, you can opt to leave the added salt out and taste for seasoning adjustment once the beans are done cooking.

Nutrition