This quick and easy Refried Black Beans recipe transforms simple canned beans into a creamy, flavorful side dish perfect for any meal. It’s a homemade staple that proves the best dishes are often the simplest.
My mom, Eva, could turn anything into comfort. I still see her handwritten recipe card for these beans, its edges soft with use. The warm, savory smell of simmering garlic and onions meant taco night was close. She’d always let me mash the beans, a small memory that warms my heart.
What Makes These Beans So Special
- Quick and Easy: This recipe comes together in under 20 minutes using canned black beans, making it perfect for a weeknight.
- Versatile: Serve it as a side dish for tacos, a dip for chips, or a hearty filling for burritos and bowls.
- Customizable: Easily adaptable for Vegan diets and can be made on the stovetop or in an Instant Pot.
- Flavorful: Sautéed onion, garlic, and classic Mexican spices create a rich, authentic taste that’s far better than store-bought versions.
The Simple Things You’ll Need
- 2 cans black beans (15 oz each), drained and rinsed
- 2 tablespoons olive oil (or vegetable broth for vegan option)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup water or vegetable broth (more if needed)
- Juice of 1/2 lime
- Fresh cilantro, chopped (for garnish)
My Trusted Kitchen Helpers
A Good, Heavy Skillet
A sturdy skillet holds heat evenly, which is the secret to coaxing all that sweet flavor out of the onions.
A Simple Potato Masher
This is my favorite tool for the job because it lets me get the beans to that perfect rustic texture—creamy, but not too smooth.
Bringing It All Together, Step by Step
Step 1: Start with a Fragrant Foundation
Heat the olive oil in your skillet over medium heat. Add the chopped onion and let it cook gently for 3–4 minutes until it’s soft and sweet. This is where the flavor begins! Add your minced garlic and cook for just 30 seconds more until you can smell its wonderful aroma.
Step 2: Awaken the Spices
Now, stir in the drained black beans, cumin, chili powder, smoked paprika, and salt. Tossing them in now helps toast the spices a little, which really deepens their flavor.
Step 3: Let the Flavors Mingle
Pour in the water or broth, give everything a good stir, and let it all simmer for 5–6 minutes. This is when the magic happens, and all those individual ingredients become one delicious dish.
Step 4: The Art of the Mash
Here comes the fun part. Using your potato masher or a fork, gently press down on the beans until they reach a consistency you love. I always leave mine a little chunky, just the way Mom did.
Step 5: A Bright, Zesty Finish
Take the skillet off the heat and stir in that fresh lime juice. It’s amazing how this one little step brightens everything up. Sprinkle with fresh cilantro before serving.
A Note on the Instant Pot Method: For an even quicker version, use the “Sauté” function on your Instant Pot to cook the onion and garlic. Then add the beans, 1/2 cup of broth, and spices. Seal and cook on High Pressure for 5 minutes, followed by a quick release. Mash the beans right in the pot and finish with lime juice.
A Gentle Note on Nutrition
Nutritional information is an estimate and may vary based on the specific ingredients and quantities used.
Simple Swaps for a Lighter Dish
- Oil-Free Option: To make this a truly vegan and lower-fat dish, simply replace the olive oil with vegetable broth when you sauté the onions. The natural starch from the beans will still create a creamy texture.
- Reduce Sodium: Opt for low-sodium or no-salt-added canned black beans and rinse them thoroughly before cooking. This gives you full control over the salt content.
- Add Veggies: Finely chopped bell peppers or corn can be sautéed with the onions for an extra boost of nutrients and texture.
Our Favorite Ways to Enjoy These Beans
- The Heart of Taco Night: These homemade refried beans are a must-have for tacos. They add a creamy, comforting layer that complements any other filling.
- As a Warm, Welcoming Dip: Serve the beans in a bowl, maybe with a little cheese on top, and use your favorite tortilla chips for scooping. It’s simple perfection.
- The Soul of a Burrito Bowl: Spoon a generous helping next to some fluffy rice, grilled chicken or veggies, and fresh salsa for a meal that feels both wholesome and satisfying.
Mom’s Secrets for Perfect Beans
- Don’t Rush the Onions: Make sure the onions are truly soft and translucent before moving on. This sweet, savory base makes all the difference in the final taste.
- Add Liquid Slowly: It’s much easier to thin the beans out than it is to thicken them up. Start with the recipe’s amount and only add more if they seem too dry after mashing.
- Never Skip the Lime: That final squeeze of fresh lime juice is not optional in my book! It cuts through the richness and makes all the other flavors sing.
How to Store Your Leftovers
You can store leftover refried beans in an airtight container in the refrigerator for up to four or five days. They also freeze beautifully for up to three months, making them great for meal prep. When reheating, you may need to add a splash of water or broth to restore their creamy consistency.
From My Kitchen to Yours
I hope this simple beans recipe brings as much warmth to your table as it has to mine over the years. It’s more than just a side dish; it’s a taste of home, a reminder of family dinners, and proof that a humble can of black beans holds endless possibilities. I invite you to make it your own and create new memories with every spoonful.
A Little Q&A From My Kitchen
Can I use dried black beans instead of canned?
You can absolutely use dried black beans. You’ll need to cook them first. You can do this by soaking them overnight and then simmering them on the stove until tender, or by using an Instant Pot to speed up the process.
How can I add a little heat?
To add some heat, sauté a finely diced jalapeño along with the onion. You could also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce when you add the other spices.
Is this recipe vegan and gluten-free?
Yes, this recipe is naturally gluten-free. To ensure it’s a vegan recipe, simply use vegetable broth instead of oil for sautéing. Always double-check your canned bean labels to ensure they are vegan.
Print
Refried Black Beans – Easy Mexican Recipe, Instant Pot, Vegan Options
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This quick and easy Refried Black Beans recipe transforms simple canned beans into a creamy, flavorful side dish perfect for any meal. It’s a homemade staple that proves the best dishes are often the simplest.
Ingredients
- 2 cans black beans (15 oz each), drained and rinsed
- 2 tablespoons olive oil (or vegetable broth for vegan option)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup water or vegetable broth (more if needed)
- Juice of 1/2 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3–4 minutes until soft.
- Add minced garlic and cook for 30 seconds more until fragrant.
- Stir in drained black beans, cumin, chili powder, smoked paprika, and salt.
- Pour in water or broth and simmer for 5–6 minutes.
- Mash the beans to desired consistency using a potato masher or fork.
- Remove from heat and stir in lime juice.
- Garnish with chopped cilantro before serving.
Notes
For a lighter version, use vegetable broth instead of oil. Store leftovers in an airtight container for up to 4–5 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: refried black beans, Mexican side dish, vegan beans, easy beans recipe