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If you’re looking for a simple side dish for Taco Tuesday or any meal, my EASY Refried Beans are the perfect recipe. You can make this recipe with black beans or pinto beans! With just a few ingredients they’re perfect in quesadillas, on salads, or as a side dish.
I started making these beans about 10 years ago when I wanted refried beans but we didn’t have any. I wondered if I could make a sort-of refried beans out of a can of black beans and it worked! I’ve been making these easy refried beans constantly ever since.
Often I’ll make these for lunch and then use the leftovers for a few meals over the following days. I mainly use them in simple taco salads or in Mexican Pizza or I’ll use them as a side dish when I host family taco night. They’re fantastic plain but I also love to spice them up with some homemade salsa. My husband puts Tapatio on them and they’re also really good with guacamole or avocado slices.
If you’ve ever wondered how to make canned beans taste better then this is the solution! There are so many ways you can vary them as well. As written, the recipe is super simple and a bit plain, just using garlic and beans. You can dress them up using spices or salsa to make your favorite easy refried beans.
How to make Easy Refried Beans
- Canned Beans – I usually use black beans but pinto beans are fine too. I often buy low sodium beans.
- Minced garlic adds so much flavor – you can use more or less depending on your personal preference.
- Cook the garlic first for just about 15-30 seconds in a hot pan, then add the beans. Don’t drain the liquid – the more the beans cook the starch from that liquid makes them nice and thick.
- While they’re cooking I use a potato masher to mash the beans. No food processor needed! However, if you want them totally smooth you’ll need the processor or a hand blender.
- You can add hot sauce or salsa to the finished beans for extra flavor.
- I sometimes add garlic powder, onion powder, cumin, and/or chili powder as well.
- If I am serving these as a side dish, I’ll often top them with shredded cheese, jalapeños, and/or cilantro.
Storing Leftovers
- Store beans in an airtight container in the refrigerator for up to 3 days.
- You can freeze these as well – I often make a big batch and freeze them in Souper Cubes for quick dinners.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Heat oil in a saucepan over medium heat. Use a garlic press to process the garlic, scraping the bits into the oil. Cook for just a few seconds; you don’t want the garlic to burn.
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Add the beans with their liquid into the pan. Use a potato masher to mash the beans (there will still be some chunks left).
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Cook, stirring frequently, for a few minutes. The beans will bubble and the liquid will start to cook off. You can cook them longer to reduce the liquid or less to have a more “runny” refried bean.
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Use or serve plain, or stir in cheese or salsa or any toppings you like.
Serving: 1serving | Calories: 10kcal | Fat: 1g | Sodium: 1mg | Vitamin C: 0.2mg
Nutritional information not guaranteed to be accurate
These are the perfect side dish for:
