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Make creamy refried black beans from canned or scratch-cooked black beans in ten minutes with a few spices and a potato masher.
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Healthy and homemade in only ten minutes
This recipe is one of my favorite Mexican recipes to whip up for parties, game day, healthy meal prep, or a last-minute snack. It's amazing how delicious and comforting mashed black beans become when they're refried with a few spices! You'll love these creamy black beans with chips and 5-minute restaurant style salsa, dolloped over nachos, and all things Tex Mex.
What makes these healthy refried black beans is that there's very little saturated fat and they're a great source of fiber and protein. They're also naturally vegetarian, vegan, and gluten free!
The best part, you can make refried black beans from canned black beans or scratch-cooked beans. Either way you get delicious, rich tasting, creamy beans with endless options.
Key ingredients
- olive oil - Or any cooking oil.
- garlic powder - Minced raw garlic works great too. Use any amount you like!
- cumin and chili powder - These spices add so much flavor to black refried beans without adding spiciness, so they're family friendly.
- cooked black beans -Use canned black beans, my failproof oven-cooked method, or Instant Pot black beans. Keep the juice, aka aquafaba, from the drained beans because we'll use it to adjust the consistency of the refried beans.
- salt and pepper - Add to taste. You may not need to add any salt, especially if using salted canned beans.
How to make black refried beans
Heat olive oil in a skillet over medium heat until shimmering. Add spices: garlic powder, chili powder, and cumin. Saute until fragrant about one minute, stirring as needed to prevent the spices settling and burning.
Add whole, cooked black beans and continue heating until warmed through, stirring as needed. Mash the beans in the skillet with a potato masher and allow to cook – this is what turns them into refried black beans.
Add and incorporate small amounts of the reserved bean juice, aka aquafaba, until they reach the desired consistency. Once you're happy with the texture, take them off the heat and they're ready! Note: you can use any cooking liquid here – bean juice isn't required.
Let's talk consistency: You can make refried black beans as thick or as thin as you like. You'll notice I serve them super silky with a little texture. To do this, I like to mash the beans about halfway and add multiple, smaller splashes of bean juice until it reaches the perfect consistency.
Pro tip: If you accidentally add too much liquid, all is not lost. You can cook the beans down to reduce the liquid which will make them thicker.
Do I need a food processor or blender?
No. A simple potato masher is all you need to mash the beans right in the skillet to make them creamy and textured as they cook. I prefer to use a heat resistant spatula for stirring the beans while cooking – and scraping every last delicious drop from the skillet when I'm done.
If you want pureed beans, you can spin them in a food processor or blender before adding them to the skillet. Plan on adding splashes of bean juice to help the mixing process along.
How to serve refried black beans
Serve these delicious beans as a side dish topped with fresh cilantro or any other toppings. I'm sure you already know that these perfectly mashed black beans can be used in so many ways. Here's a few...
- as a dip with tortilla chips
- burrito filling
- spread on tostadas
- topping for nachos
- as a base layer in taco salad
- spread on torta sandwich
Ingredient variations
Use chicken broth or preferred cooking liquid in place of of black bean juice to adjust the consistency.
Seasoning - Use taco seasoning in place of, or in addition to, the spice combination listed in the recipe. Add other flavors to black refried beans such as onion powder, oregano, chipotle chili powder (for a spicy kick), or minced garlic (fresh or jarred).
Use other ingredients to add flavor - add onion, fresh cilantro, lime juice, hot sauce, jalapenos, or diced green chiles. Pro tip: Using bacon grease instead of olive oil gives this refried black beans recipe another level of flavor.
Recipe tips
Cookware - Use any cookware to make refried black beans including a cast iron skillet, dutch oven, or stainless sauce pot.
Canned beans vs scratch-cooked beans - Canned beans are super convenient because they're fully cooked and ready to use. However, cooking dried black beans from scratch saves money because you get a larger volume at a lower cost. This refried black beans recipe works beautifully with either method. So, enjoy!
To freeze, allow cooked beans cool completely and store in freezer-safe containers up to 90 days, or longer if vacuum sealed. To thaw, transfer the beans to the refrigerator for an overnight stay and they'll be ready to heat and serve.
More Mexican recipes to love
- Loaded Black Bean Dip
- Homemade Pico De Gallo
- Taco Pasta
- Chicken Tacos
- Chipotle Brown Rice
- Totchos Tater Tot Nachos
- Easy Chicken Tortilla Soup
- Instant Pot Chicken Burrito Bowls
📖 Recipe
Refried Black Beans Recipe
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 2 tablespoons Olive Oil
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Chili Powder (not chile powder)
- ¼ teaspoon Cumin
- 1 (15 ounce can) Black Beans, or 1 ½ cups cooked black beans with juice
- Sea Salt, to taste
- Black Pepper, to taste
Instructions
- Drain BLACK BEANS into a colander over a fitted bowl to capture the bean juice. Set aside briefly.
- In a skillet, heat OLIVE OIL until shimmering. Add GARLIC, CUMIN, and CHILI POWDER. Sauté until fragrant (about 1 minute), stirring continuously to prevent overcooking.
- Add BLACK BEANS to the skillet (without the juice). Toss beans to coat with oil, then saute a few minutes until warmed through, stirring as needed.
- Mash the beans with a potato masher until no longer whole and starting to become creamy.
- Add small amounts of reserved bean juice (or other liquid) to adjust consistency to your liking, stirring as needed.
- Add SALT and PEPPER to taste. Serve warm.
- To store, allow to cool, then refrigerate in an airtight container up to 5 days.
Recipe Notes
Equipment
- colander to drain beans
- mixing bowl goes under colander to capture liquid
- 11-inch skillet
Shannon says
I love using this recipe to make refried beans 🫘 for burritos 🌯. Thanks 🙏 for sharing your recipe with us!
Traci says
Yay and you are soooo welcome! I'm so glad you're loving it. Thank you for sharing this feedback 🙂
Joan Moore-Hayden says
This recipe was wonderful! Little time & great ease to prepare. It is now a staple in my home.
Traci says
Yay! It's truly a favorite for us too! So easy to make magic with a can of beans. So glad you're enjoying. Thank you for sharing 🙂
SUSAN says
I'm excited to make this. First time making carne asada so having something easy and tasty looks great. Also making Pico de Gallo and using queso fresco.
Traci says
Awesome! Sounds like the perfect lineup. Let us know how it goes and enjoy!!
Michelle says
Fantastic, delicious recipe! I love black beans, and do not like regular refried beans. I am so happy to find this recipe for perfectly delicious refried black beans. So simple and flavorful and can be party ready in minutes.
Traci Antonovich says
Love hearing that! I'm so glad you found a version of refried beans that works for you—and even better that it's quick and party-ready. Thanks for sharing your feedback! xoxo
MimiVA says
I'm working on improving my health and ran across this recipe as I was looking for different ways to incorporate black beans.
This recipe was so easy, very flavorful, quick, easily made in my 8 inch cast iron skillet. I smeared two corn tortillas with the refried black beans, topped with Pico de Gallo and YUM!! This dish is one I will add to my rotation here on out.
Traci Antonovich says
That makes me so happy to hear! Thanks for sharing how you’re using the recipe to support your health—it sounds like such a delicious way to enjoy it. And I happen to have a recipe for Pico de Gallo. Feel free to grab it and enjoy!
CHICHI says
WOWWWW! Easy, delicious and nutritious! I just spread this over a tortilla, added taco-seasoned Beyond Meat, roasted peppers and onions and some shredded iceberg. Out of this world! I may eat the whole batch by myself! Thank you for this recipe that I'll be using for years to come!
Traci says
I love everything about this! Your combo sounds incredible—so glad the beans were a hit! Thanks for the kind words, and I’m thrilled this one’s earned a spot in your kitchen for years to come!
Anne Huntsman says
Perfect for my Mexican pizza! Added a whole new level of flavor and freshness! Thank you!
Traci says
Yay! I'm so glad you enjoyed–it really is perfect for that. Thanks for trying my recipe and sharing your feedback. xoxo
Glenn says
I made enchiladas and Mexican rice and wanted to pair some black beans with them. This was the perfect recipe! so easy and so Delicious!!! thanks.
Traci says
Yay! I love hearing that! Sounds like a perfect dinner lineup—so glad the beans fit right in. Thanks for giving them a try! 😊
Vicky O Manning says
very easy to make very tasteful I will be using black beans from now on!
Traci says
Yay!! I'm so glad you discovered your new favorite way to enjoy black beans. We love this recipe too and we make it often. Thanks for sharing your experience! xoxo
Suzanne says
This fit the bill as a tasty quesadilla filling for a quick weeknight dinner.
Traci says
Yay! We did exactly that with these beans over the weekend. I'm glad you're enjoying it! Thank you for taking the time to leave this feedback. xoxo
Terry Lee says
Delicious 😋
Traci says
Yay! Glad you're enjoying it. Thank you! xoxo
Carol Young says
sounds super easy! Saturday we are making football nachos. I'll try them!
Traci says
Yay!! I'm glad you're excited for them. These are PERFECT for nachos. Thanks so much and enjoy!! xoxo
SavvyCat says
Probably defeats the purpose of making beans at home, but I used bacon grease instead of olive oil. So yummy! LOL!
Traci says
Sounds delicious to me lol! I'm so glad you're enjoying my recipe. Thanks for this feedback. xoxo
Kelly says
Good recipe , don't need to buy refried beans that's double the price. Thanks.
Traci says
Yep!! Exactly! And they're so much better when you smash them up yourself 🙂 Thanks for your input. Enjoy! xoxo
Elza says
I piled a serving of these tasty refried beans on a hamburger buns, topped with shredded cheese, salsa and sour cream - yum! My own version of a "black bean burger".
Traci says
Woohooo!! I'm so glad you went for it and I love that idea! Thank you so much for letting me know. Day made! Enjoy!!
Anne M says
I loved the recipe!!! Thank you so much! I added a little smoked paprika also. So delicious!!!
Traci says
Yayyy!!! I'm so happy to hear you love it as much as we do. Great addition too! Thank you for this feedback. Enjoy!
Kristin says
We were having fish tacos tonight and needed something to go with it. This was a great, quick recipe. Thank you.
Traci says
Yayy!! I'm so glad you found your way to my recipe. Thank you for the feedback! Enjoy!!
Chantelle says
Really enjoyed this! Thank you for sharing. Recipe was really easy to follow and tasted great. I might heap my spice measurements a little next time vs being exact. Definitely adding this into our weekly taco nights.
Traci says
Yay!! I'm so glad you went for it! Yes, measurements are simply a guide for a baseline and refried black beans are definitely customizable. Thanks for taking the time to leave a comment. Enjoy!
Smitty says
Needed a refried bean recipe in an hurry last night and found yours. Couldn’t get over how delicious they were - especially since they required so few ingredients and were so quick to make!!! Thank you! Thank you! Thank you!!
Traci says
Yay!! I'm so glad you're loving them as much as we do! I appreciate your feedback. Thanks for bringing my recipe into your kitchen. Enjoy!
Nancy says
I just copied your recipe and will use it for Mexican Casserole later this week. I definitely will be making refried beans from scratch, and I also make my own taco seasoning. Will let you know how it turns out, but I know it will be delicious.
Thank you, Nancy 🙂
Traci says
Yay!! I'm so glad you can enjoy this one! I appreciate your feedback. Thanks for bringing my recipe into your kitchen. Enjoy!
Nancy says
This recipe inspired me to make my own seven layer dip, which is healthier and tastier! Thank you very much!!
Traci says
Yay!! I make my own seven layer dip with these refried beans too! So glad you went for it. Thanks for the feedback. Enjoy!
Arron Martinez says
Easy and excellent. Used black beans, followed the recipe and they came out great with Huevos Rancheros with authentic Hatch chili powder. Thank you.
Traci says
Sounds like black refried bean perfection! I'm so glad you went for it and thank you for sharing this feedback. Enjoy!
Michelle says
Sensational flavor and so easy so make, which I really appreciate since I'm an inexperienced cook! Thank you for the recipe!
Traci says
You are so welcome!! I'm happy you found your way to my recipe and went for it. I appreciate this feedback. Thank you so much and enjoy!
Amanda says
Wow- delish! Was in the mood for refried beans and didn’t have pintos. Did have canned black beans though. This recipe is a keeper. Added some cayenne and crushed red pepper.
Traci says
Yay!! I'm so glad you're enjoying it. The black beans are a personal favorite for this recipe. Thanks for sharing your experience!