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Refried Black Beans

Cheryl Malik
Cheryl Malik Posted: 05/31/19 Updated: 03/23/22
5
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Refried Black Beans Pinterest image
Refried Black Beans Pinterest image
Refried Black Beans Pinterest image

This refried black beans recipe is lightyears better than canned. They’re flavorful and tender, the perfect texture, and they’re naturally vegan. Made in about 15 minutes with canned black beans, they’re perfect as a quick side dish for any Mexican or TexMex recipe. 

Bowl of refried black beans with queso fresco

There’s only one right answer when asked if you want whole or refried beans. Only one.

I sometimes wish I were the type of person that ordered whole beans–the type of person who (on purpose!) opts for water instead of wine, fruit instead of cake, a light vinaigrette in lieu of a rich, creamy salad dressing.

But I’m not. No, it’s refried beans all the way for me (and wine and cake and rich, creamy salad dressing). Rich, often spiced, and full of flavor, they’re perfect–not just alongside your veggie enchiladas–but smeared inside a burrito, scooped onto a chip, providing a bed for a layered dip.

Yet the options are usually limited for vegans. You can get “vegetarian” refried pinto beans from a can, if you’re lucky, but most of the time, taqueria-refried beans are loaded with lard, a pretty clear no-no for the vegans in the house.

Why This Recipe Is So Good

  • They’re absolutely crammed full of flavor.
  • This recipe is super quick and easy, made in about 10 minutes.
  • These refried black beans are totally vegan.
  • They’re a perfect side dish for those Latin flavors that seem to always accompany warmer weather.
  • This recipe is super versatile; you can add cumin, cilantro, and any other spices or flavors you might like.

Try these refried black beans stuffed into burritos, layered on top of tortilla chips for delish nachos, or as a side dish for just about any Mexican or TexMex dish. We also love them spooned onto my Tofu Sofritas Bowls or Chipotle Beef and Avocado Bowls.

How to Make It

The ingredients you’ll need:

Refried black beans ingredients

Start by heating your oil in a large skillet over medium heat until hot. I love using my cast-iron skillet for this recipe.

Add your onion and garlic and sauté for about 5 minutes, or until onions are softening. Be careful, the garlic can burn, so keep stirring and don’t cook too long!

Add in half the cooked beans, about 1 1/2 cups. Stir to incorporate into the cooked onion-garlic mixture then mash completely, using a potato masher or the back of a wooden spoon.

Mashed black beans in a skillet

Add in the remaining black beans and mash until the desired texture; I like mine pretty mashed. You can leave some whole for more texture.

Cook, stirring constantly, about 3 minutes or until the bean’s starches begin to stick to or coat the bottom of the pan and become more golden in color. Don’t worry if you can’t identify this, just keep stirring and cooking for about 3 minutes.

Stir in all of the bean-soaking liquid and plenty of salt. Cook about 2 minutes or until uniform in texture and liquid is totally incorporated.

Skillet of refried black beans with queso fresco on top

Remove from heat and let cool slightly then serve.

How to Cook Dried Black Beans

If you only have dried black beans on hand, use this method to cook them. For an added bonus (and digestive comfort), soak them first. There’s more info on soaking beans in the same link in this section.

Try using your Instant Pot to cook dried beans, too.

Do make sure that if you cook your beans from dried that you give yourself plenty of time to simmer them. If you try to speed up the process by cooking them above a simmer, the outsides will become tough, which is all-around not the best!

Well, now I’m hungry.

Bowl of refried black beans on a napkin with queso fresco

Other Recipes You’ll Love:

  • Best Restaurant Style Salsa
  • Avocado Salsa
  • 3 Ingredient Slow Cooker Mexican Chicken
  • Crockpot Chicken Tacos
  • Mexican Chicken Stuffed Sweet Potatoes

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Bowl of refried black beans with queso fresco
5 from 10 votes

Refried Black Beans

Cook:15 minutes
Total:15 minutes
Easy at-home refried black beans that are flavorful and perfectly versatile. Made with canned beans in about 15 minutes, the perfect side dish for any Mexican or TexMex recipe!
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8 servings

Ingredients

  • 3 tablespoons avocado oil or refined coconut oil or other neutral vegetable oil
  • 1/2 cup finely chopped white onion
  • 2-3 medium garlic cloves minced
  • 1 1/2-2 teaspoons kosher salt
  • 3 cups cooked black beans drained. Canned is fine.
  • 3/4 cup bean liquid or water from the cans of black beans

Instructions 

  • Heat oil or shortening in medium frying pan over medium heat until shimmering, about 2 minutes. Add onion, garlic, and salt and cook, stirring constantly, until vegetables are soft and just beginning to brown, about 3-4 minutes.
  • Add half of the beans (1 1/2 cups) and mash completely with a potato masher or the back of a wooden spoon. Add remaining 1 1/2 cups beans and mash, leaving about half of the beans intact, or whatever strikes your personal texture fancy.
  • Continue cooking, stirring constantly, until the bean starches begin to coat the bottom of the pan and turn golden brown, about 3 minutes. 
  • Add bean-cooking liquid or water, bring to a simmer, and cook, stirring and scraping the bottom of the pan to incorporate the water and heat the beans through, about 2 minutes. .The beans may initially look soupy, but they’ll thicken as they cool, so be sure to add all of the water or bean-cooking liquid.

Notes

It will take about 2 standard cans of black beans to make 3 cups cooked black beans.
Keep in an airtight container in the fridge up to 5-7 days.

Nutrition Information

Calories: 136kcal, Carbohydrates: 16g, Protein: 5g, Fat: 5g, Sodium: 438mg, Potassium: 243mg, Fiber: 5g, Vitamin C: 1mg, Calcium: 21mg, Iron: 1.4mg, Net Carbs: 11g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Erin says

    Posted on 1/17/22 at 6:13 pm

    This is my go to recipe for refried beans. I’ve made it several times and it is amazing. It so quick and easy to make!5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 1/17/22 at 9:20 pm

      So glad you enjoyed it! 🙂5 stars

      Reply
  2. Cristy Fletcher says

    Posted on 2/7/21 at 4:59 pm

    This recipe created quite possibly the best refried beans I have ever had. So easy, delicious and perfect. Thanks!5 stars

    Reply
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