Refried Black Beans (Easy & Creamy)

Got a can of black beans and 20 minutes? You’re about to turn them into ultra-creamy refried black beans that taste like your favorite taco side dish in the time it takes to prep the tacos.

These easy refried black beans start with canned black beans, pantry spices, and one pan. Serve them as a dip with tortilla chips, tuck them into tacos, use them as a base for huevos rancheros or tostadas and burritos, layer them into nachos, or just eat them with a spoon over the stove. Not that I’ve done that or anything…

Why These Are Better Than Just Opening A Can

I get it- making anything extra can put you over the edge on a busy weeknight, but these beans are worth it and here is why. I also double dog dare you to start singing “beans, beans the musical fruit” as you cook.

• Ready in About 20 Minutes– While you could soak black beans from scratch, I do use canned beans to save time, but then amp them up with a few quick tricks.
• Bloomed Spices– What does this mean? It means you are getting the maximum flavor and punch by allowing the fat (oil or bacon fat) to infuse the flavors. They will be bold and aromatic.
• Versatile– Use these homemade refried beans as a dip, side, or filling for tacos, burritos, quesadillas, and bowls.

Ingredients to Grab

You’ll find the full measurements in the recipe card below, but here’s what you’ll need:

• Black beans– Canned, drained, with some liquid reserved for that perfect creamy texture.
• Fat– A neutral oil works perfectly fine, but if you really want to take it up a notch, use melted bacon fat (rendered bacon grease), for smoky flavor.
• Onion & garlic– The flavor foundation, need I say more!
• Jalapeño or serrano (optional)– For a little kick.
• Spices – Cumin, chili powder, and smoked paprika for warmth and depth.
• Salt & pepper – Season in layers, taste at the end.
• Lime juice – Brightens everything up so the beans don’t taste flat. Add zest too if you want pure lime flavor to shine through.
• Fresh cilantro – For a pop of color and freshness, but of course optional if you are afflicted by the unfortunate taste of soap.
• Queso fresco – Optional but fabulous crumbled on top if serving as a dip or side.

How To Make Refried Black Beans (Ste-by-Step)

1. Sauté the aromatics. Heat the neutral oil or bacon fat in a large skillet. Add the onion (and jalapeño, if using) and cook until softened and lightly golden. Stir in the garlic and cook just until fragrant.
2. Bloom the spices. Sprinkle in the cumin, chili powder, and smoked paprika. Cook for 30–60 seconds, stirring constantly, until your kitchen smells amazing.
3. Add the beans. Stir in the drained black beans plus some of the reserved bean liquid. Bring to a gentle simmer.
4. Mash to desired consistency. Use a potato masher or the back of a spoon to mash the beans right in the pan. Add more reserved liquid as needed until the beans are thick and creamy but still spoonable.
5. Finish with lime and cilantro. Turn off the heat and stir in lime juice and cilantro. Taste and adjust salt, pepper, and lime until you want to lick the spoon.
6. Garnish. Top with queso fresco and any other toppings you enjoy.

How to Make with Dry Beans

Dried beans are delicious, but require (substancial) extra time.

1. Rinse the beans and remove any debris.
2. Place the beans in a pot and cover with 2-3 inches of water or broth. Bring to a low simmer. Add aromatics, if you want (a bay leaf, thyme sprig.
3. Cover, but crack the lid so steam can escape. Continue on a low simmer for 60-90 minutes or until the beans are soft. Add more water or broth as needed to keep them submerged.
4. When tender, remove from the heat but allow them to cool in the liquid.

Use about 3 cups of cooked black beans and some of the cooking liquid in place of the canned beans and their liquid.

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• Sheet Pan Steak Fajitas
• Slow Cooker Chicken Tacos
• Chipotle Chicken Rice Bowls
• Strawberry Tequila Mojito

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Refried Black Beans Recipe

5 from 3 votes

Quick, creamy refried black beans made from canned black beans in about 20 minutes. Serve as a dip, side dish, or filling for tacos, burritos, nachos, and more.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Cook ModePrevent your screen from going dark

Servings: 6

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Equipment

• Potato Masher
• Garlic press
• Food Gloves , for chopping jalapenos

Ingredients

• 2 tablespoons vegetable oil or bacon fat , see notes
• ½ cup yellow onion , minced
• 1 jalapeño , seeded and minced, optional
• 3 cloves fresh garlic , minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 2 (15-ounce) cans black beans , drained, ½–¾ cup liquid reserved
• 1/2 teaspoon coarse kosher salt
• ¼ teaspoon freshly ground black pepper
• 1-2 tablespoons fresh lime juice
• 2-3 tablespoons chopped fresh cilantro , optional
• queso fresco , for serving, optional
• Optional toppings/serving: extra cilantro , sliced green onion, sour cream, avocado, hot sauce, tortilla chips.

Instructions

• In a large skillet, heat the olive oil (or bacon fat) over medium heat. Add the onion and jalapeño (if using) and cook, stirring occasionally, until softened and lightly golden, 4–5 minutes.
• Stir in the garlic and cook for 30 seconds, just until fragrant. Add the cumin, chili powder, and smoked paprika. Cook another 1 minute, stirring constantly, to toast the spices.
• Stir in the drained black beans and about ½ cup of the reserved bean liquid. Bring to a gentle simmer.
• Using a potato masher or the back of a large spoon, mash the beans in the skillet until thick and creamy, leaving some beans whole if you like a chunkier texture. Add more reserved liquid, a splash at a time, until the beans are the consistency you want.
• Stir in the salt, pepper, 1 tablespoon lime juice, and cilantro. Do a quick taste test and adjust the seasoning, add more salt, lime, or spices as needed. If the beans are too thick, stir in a bit more liquid; if too thin, keep cooking over medium-low heat, stirring often, until thickened.
• Before serving, top with crumbled queso fresco and any additional toppings you like, and serve warm as a dip, side dish, or filling for tacos, burritos, quesadillas, or bowls.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

• Bacon fat can be used in lieu of a neutral oil to add smokiness. Melt it before adding. Butter can also be used. 
• If you forget to reserve canned bean liquid, use water or broth. 

Storage:

Allow the beans to cool fully then store in an airtight container for up to 5 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water, broth, or bean liquid to loosen as needed.

Freezing:

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat with a little extra liquid. 

Nutrition

Calories: 52 kcal, Carbohydrates: 3 g, Protein: 0.4 g, Fat: 5 g, Saturated Fat: 1 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.03 g, Sodium: 201 mg, Potassium: 53 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 212 IU, Vitamin C: 5 mg, Calcium: 12 mg, Iron: 0.4 mg

Author: Chef Jessica Formicola

Calories: 52

Course: Side Dish

Cuisine: Mexican

Keyword: black bean dip, black refried beans, homemade refried beans, homemade refried beans in canned beans, refried black beans

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