These refried black beans turn pantry staples into a silky, flavorful side in minutes- onion, jalapeño, cumin, chili powder, smoked paprika, and just enough liquid for a creamy mash. Finish with fresh lime juice and cilantro for brightness, then use them for tacos, burritos, bowls, or an instant party dip.
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.
- Custom texture– Make it smooth or chunky, your call. Just mash more or less to your heart’s desire.
Ingredients to Grab
This refried black beans ingredient list is short and sweet. 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.
- Vegetable oil or bacon fat
- Yellow onion
- Jalapeno
- Fresh garlic
- Ground cumin
- Chili powder
- Smoked paprika
- Coarse kosher salt
- Ground black pepper
- Fresh lime juice
- Cilantro
- Queso fresco
Chef Tip
Drain the beans but keep some of the liquid. That starchy, flavorful goodness is your best friend for thinning the beans without watering down the flavor.
How To Make Refried Black Beans (Step-by-Step)
You are going to love how easy to make this staple dish.
- 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.
- Bloom the spices. Sprinkle in the cumin, chili powder, and smoked paprika. Cook for 30–60 seconds, stirring constantly, until your kitchen smells amazing.
- Add the beans. Stir in the drained black beans plus some of the reserved bean liquid. Bring to a gentle simmer.
- 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.
- 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.
- Garnish. Top with queso fresco and any other toppings you enjoy.
Chef Tip
If beans start sticking, reduce the heat and add a tiny splash of liquid.
How to Make with Dry Beans
Dried beans are delicious, but require (substancial) extra time.
- Rinse the beans and remove any debris.
- 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.
- 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.
- 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.
Test Kitchen Tips
Follow these tips and tricks for the perfect refried black beans every time.
- For ultra-smooth beans, finish with an immersion blender (add liquid as needed).
- Reserve liquid first—it’s starchier than water and builds body.
- Toast spices briefly to wake up flavor (avoid burning).
- If too thin, simmer uncovered; if too thick, add warm liquid 1–2 Tbsp at a time.
Variations
There are plenty of ways for you to make these refried black beans your own. Here are a few suggestions.
- Refried pinto beans: swap equal cans of pintos; method is identical.
- Vegetarian smoky: skip bacon fat; add ¼–½ tsp liquid smoke or extra smoked paprika.
- Chipotle-lime: add 1–2 tsp chipotle in adobo.
- Cuban-style nod: add oregano + splash of vinegar in place of some lime.
How to Serve Refried Black Beans
You can serve these beans just about any way you’d like. They’re great as a side for enchiladas, fajitas, grilled chicken or steak. I also like adding them to tacos, burritos, chicken quesadillas, tostadas or breakfast bowls with eggs.
You can also serve it as a party dip with tortilla chips; make sure to top with queso fresco, salsa and avocado for a real treat.
Other Mexican Recipes
Whether main meals or side dishes, these Mexican recipes are sure to knock your socks off.
Refried Black Beans Recipe
Equipment
- 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 2 tablespoons vegetable oil or bacon fat over medium heat. Add the chopped ½ cup yellow onion and 1 jalapeño (if using) and cook, stirring occasionally, until softened and lightly golden, 4–5 minutes.
- Stir in the minced 3 cloves fresh garlic and cook for 30 seconds, just until fragrant. Add the 1 teaspoon ground cumin, 1 teaspoon chili powder, and ½ teaspoon smoked paprika. Cook another 1 minute, stirring constantly, to toast the spices.
- Stir in the drained 2 (15-ounce) cans 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 1/2 teaspoon coarse kosher salt, ¼ teaspoon freshly ground black pepper, 1-2 tablespoons fresh lime juice, and chopped 2-3 tablespoons chopped fresh cilantro, if desired. 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
These are great! I especially love them as a quesadilla filling with salsa and cheese!
You are speaking my language!!!!
These refried beans are such a perfect side dish for taco night! They’re so filling!
Filling, easy and super cheap- perfect for feeding a large family!