Homemade refried beans are a lot easier to make than you think and taste so much better than refried black beans from the can! They make the perfect side dish for Mexican or Southwestern dishes and are ready in less than 25 minutes!
Homemade refried black beans also known as frijoles negros refritos are a lot easier to make than you think. These are so much better than refried black beans from a can! The canned version can be loaded with extra ingredients to preserve the beans and typically leave an after taste. Making your own refried beans at home is super easy! All you need for this recipe is 10 ingredients and only 25 minutes!
When you think of refried beans you don’t always think about black beans. Refried beans are typically made with pinto beans. I decided to try the same technique but with black beans instead. I personally prefer the taste of black beans over pinto beans. We also decided to leave some of the beans whole to create a chunkier texture. If you like your beans smoother mash them all with the back of your spoon or a potato masher.
To spruce up my Refried Black Beans I added some sautéed onion, garlic and lots of Mexican spices. You could even add some heat with diced jalapeños!
I love to top my homemade refried black beans with fresh chopped onions, sour cream or even queso fresco. The possibilities are endless! Use this homemade method anytime your recipe calls for refried beans!
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Ingredients for this Refried Black Beans Recipe
- Black Beans: I prefer using black beans however this recipe can be made with pinto beans.
- Onions & Garlic: Give this dish so much flavor! You can add granulated garlic and onion powder if you are in a pinch.
- Seasonings: Cumin, dried oregano, salt, pepper and chili powder are added. Adjust the seasonings to taste. We always like adding a bit more chili powder for some more heat.
- Chicken Broth: Is used to thin out the beans and create a creamy texture. Vegetable or beef broth would also work. You can use water if you are in a pinch.
How to make Refried Black Beans
- Saute onions & garlic: In oil until tender and golden brown.
- Bloom the spices: We add in the spices (cumin, dried oregano, salt, pepper and chili powder) and let them saute in the hot oil for a minute to bloom. This really brings out the flavor of the spices and enhances the overall dish!
- Simmer: Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes. (The mixture will still look a bit watery but will thicken when we mash the beans)
- Mash the beans: With the back of your spatula or with a potato masher. Make sure to leave some of the beans whole to keep a chunky texture.
- Serve: The beans as is or top with cilantro, raw onions, sour cream, or queso fresco.
Storage and Reheating Instructions
- Store: Leftover refried black beans in an airtight container in the refrigerator for up to 4 days.
- Reheat: Leftovers by heating them back up in a skillet with a couple splashes of chicken broth or water.
- Add more heat: By adding in diced jalapeno or some chipotles in adobo.
- Sprinkle on some cheese: On top before serving. Crumbled cojita cheese would be amazing on top!
- Serve with a lime wedge: For squeezing on before eating. It really brightens the flavor and adds a nice acidity to the refried black beans.
- Feel free to leave the beans chunkier or smoother based on your taste preference. I prefer a chunkier refried bean.
Ways to serve Refried Beans
- Huevos Rancheros
- Over Cilantro Lime Rice
- Burrito Bowl
- Over homemade tortilla chips
Optional topping for refried beans
- Queso fresco
- Sour cream or greek yogurt
- Pico de gallo
- Onion / Radish
- Shredded Mexican cheese
- Hot sauce (this one is our favorite!)
Here are more Easy Mexican Recipes to try!
- Authentic Spanish Rice
- Pico de gallo
- Mexican Pasta Salad
- Instant Pot Spanish Rice
- Slow Cooker Barbacoa Beef
- Mexican Slow Cooker Stuffed Peppers
- One Pan Mexican Pasta
Re-fried Black Beans
- Add olive oil to a medium saucepan and heat over medium-high heat. Add in onions and saute until tender and golden brown 3-4 minutes. Add in garlic and saute for an additional minute.
- Stir in the spices: cumin, oregano, salt, pepper and chili powder. Allow them to cook for one minute. Keep an eye on them and continuously stir so they do not burn.
- Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes. (The mixture will still look a bit watery but will thicken when we mash the beans)
- Mash the beans with the back of your spatula or with a potato masher. Make sure to leave some of the beans whole to keep a chunky texture. Serve the beans as is or top with cilantro, raw onions, sour cream, or queso fresco.