Prepare this simple refried black beans recipe in just 15 minutes. With basic ingredients and a perfect mix of spices, these homemade beans are a delicious alternative to store-bought varieties!
Unlike canned refried beans, these homemade ones are sure to please. This quick recipe uses canned black beans for convenience and can be ready in just 15 minutes.
Enjoy these beans with cilantro lime rice, Mexican rice, fajitas, or even make bean quesadillas or nachos with them!
Key Ingredients
- Black Beans: Opt for canned black beans (drained and rinsed) for simplicity. If you prefer, you can cook black beans from scratch using our black beans recipe. For pinto beans, refer to our original refried beans recipe.
- Oil: Use avocado oil, olive oil, butter, lard, or bacon drippings for cooking.
- Onion and Garlic: Fresh onion and garlic add flavor and texture. Yellow, white, or sweet onions work well.
- Spices: Elevate the flavor with chili powder, cumin, smoked paprika, salt, and optional cayenne pepper for heat.
- Broth: Add broth or water to prevent the beans from drying out while mashing. Use vegetable or chicken broth for vegetarian or non-vegetarian options.
- Optional Toppings: Finish off with a squeeze of lime and add your favorite toppings like cheese, pico de gallo, pickled red onions, cilantro, or jalapeños.
Discover the complete recipe with measurements below.
How to Make Refried Black Beans
Tip 1: Sauté the onions first. Cook chopped onion in oil until soft and fragrant. This step adds a delightful texture to the beans, unlike the uniformity of canned versions.
Tip 2: Toast the garlic and spices. After softening the onions, add minced garlic and spices. Toast briefly to enhance their flavors.
Tip 3: Mash the beans with broth. Mash the beans in the skillet, adding broth as needed to achieve a creamy consistency. Adjust the liquid to reach your desired texture.
For a smoother texture, blend the mixture in a blender. Serve warm and enjoy!
Serving Suggestions
Pair these creamy black beans with rice dishes, fajitas, enchiladas, or tacos for a satisfying meal. They also go well with guacamole, salsa, and tortilla chips for a delicious snack!
More Black Bean Recipes
Refried Black Beans (Better than Store-Bought)
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In our home, we love refried beans, but store-bought cans often fall short. Our refried black beans recipe uses canned or cooked black beans for a quick and tasty dish. For cooking black beans from scratch, refer to our black beans recipe (tips for using them instead of canned are provided below the recipe).
4 to 6 Servings
You Will Need
2 (15-ounce) cans black beans, drained and rinsed
2 tablespoons avocado oil or extra-virgin olive oil
½ medium onion, finely chopped (about ¾ cup)
2 garlic cloves, minced
¾ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon fine sea salt, plus more to taste
⅛ teaspoon cayenne pepper (optional)
1 cup (240 ml) vegetable broth, chicken broth, or water
Lime wedges, for serving
Optional toppings: Sliced jalapeño, crumbled queso fresco, shredded cheese, diced raw onion, diced tomato, and fresh cilantro
Directions
1In a large skillet, heat the oil over medium-high until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown at the edges, 4 to 5 minutes.
2Stir in the garlic, chili powder, cumin, smoked paprika, salt, and cayenne (if using). Cook, stirring constantly, until fragrant, about 30 seconds.
3Add the black beans and cook, stirring frequently, until heated through, 1 to 2 minutes. Pour in the broth. Using a potato masher or the back of a wooden spoon, mash the beans to your desired consistency.
4If the beans seem dry, add a splash more liquid. (The beans will continue to thicken as they sit, so keep a little extra broth nearby if making these in advance.) Taste and adjust the salt if necessary. Serve warm with lime wedges and your choice of toppings.
Adam and Joanne’s Tips
- Store leftover beans in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Add a bit of broth when reheating to maintain a creamy consistency.
- For cooked beans, use 3 cups (470 g) of cooked black beans. Substitute some of the bean cooking liquid for the broth in the recipe. Here’s how to cook black beans if you prefer homemade.
- Nutritional values provided are estimates and do not include optional toppings.
Nutrition Per Serving
Serving Size
1 of 4 servings, about ¾ cup
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Calories
267
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Total Fat
7.8g
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Saturated Fat
1.2g
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Cholesterol
0mg
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Sodium
591.9mg
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Carbohydrate
38.1g
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Dietary Fiber
15.2g
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Total Sugars
1.6g
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Protein
13.2g
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