There’s something truly magical about a pot of homemade refried black beans. Not only is this recipe a speedy, one-pot wonder that comes together in just 25 minutes, but it also delivers bold, vibrant flavors with the perfect creamy texture. This dish is an absolute lifesaver when you need something hearty, healthy, and utterly satisfying after a long, busy day. Whether you scoop it up with tortilla chips, fold it into burritos, or pile it high on your favorite tacos, these refried black beans are destined to become your go-to for easy weeknight dinners!
Why You’ll Love This Recipe
- Ridiculously Easy: Just a handful of simple pantry staples and one pot stand between you and rich, luscious refried beans.
- Flavor-Packed: Roasted red peppers and fresh cilantro transform humble black beans into a fiesta of flavor.
- Versatile: Build bowls, burritos, quesadillas, or just grab a spoon. These beans play well with everything.
- Healthy AND Comforting: Packed with fiber, protein, and plant-powered goodness, this recipe checks all the boxes.
Ingredients You’ll Need
- Extra-Virgin Olive Oil: For sautéing, adding richness, and keeping everything silky smooth.
- Onion: Red, yellow, or white all work; they add sweetness and depth.
- Roasted Red Pepper or Bell Pepper: Jarred roasted peppers bring smoky notes, or fresh bell pepper adds brightness and crunch.
- Salt: Essential for balancing flavor right from the beginning.
- Garlic: Freshly minced—never skip the garlic!
- Ground Cumin: Brings that earthy, classic Tex-Mex vibe.
- Black Beans: Canned or cooked from scratch; they’re the star, bringing protein, fiber, and creaminess.
- Water: Loosens the mixture—add more for creamier beans, less for chunkier.
- Black Pepper: Freshly ground black pepper offers subtle heat and aroma.
- Fresh Cilantro: Chopped and stirred in at the end for a pop of color and herbal lift.
- Lime Juice or Red Wine Vinegar: Adds the bright, tangy finish that takes the beans over the top.
Tip: Keep a potato masher or fork handy for perfect texture!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spicy: Add jalapeño or chipotle in adobo alongside the garlic for a punchier kick.
- Smoky: Use smoked paprika or a dash of liquid smoke for extra depth.
- Creamy: Stir in a spoonful of plain Greek yogurt, sour cream, or a bit of vegan butter before serving for ultra-luxurious beans.
- Cheesy: Top with crumbled cotija or shredded cheddar while the beans are still hot.
- Extra Veggies: Toss in spinach, corn, or chopped tomatoes during the final simmer for bonus nutrition and color.
How to Make Refried Black Beans
Step 1: Sauté the Aromatics
Warm the olive oil in a saucepan until shimmering. Toss in your chopped onions, bell (or roasted) pepper, and a generous pinch of salt. Let them soften and get fragrant—be patient as they turn sweet and translucent, about 4 to 7 minutes.
Step 2: Layer the Flavors
Add in the minced garlic and cumin. Stir continuously for about 30 seconds, just until everything smells irresistible and the spices bloom.
Step 3: Simmer the Beans
Pour in the black beans (canned or cooked) along with the water. Stir well, cover, and let this mixture simmer gently for 5 minutes. This softens the beans and lets all the flavors meld beautifully.
Step 4: Mash and Thicken
Remove the lid and reduce the heat. Grab your potato masher or a sturdy fork and mash at least half of the beans right in the pot. This is where the magic happens—the beans will take on a rich, creamy consistency. Stir occasionally and let them thicken for another 5 minutes or so.
Step 5: Brighten and Serve
Take the saucepan off the heat. Stir in freshly ground black pepper, cilantro, and a big squeeze of lime juice (or a splash of red wine vinegar if you like). Taste and adjust—maybe a pinch more salt or some extra acidity. If they seem dry, add just a splash more water.
Cover until ready to serve—these beans stay warm and creamy!
Pro Tips for Making the Recipe
- Use Roasted Red Pepper for Depth: Jarred roasted red pepper adds incredible depth and sweetness—highly recommended if you have it!
- Mash to Your Liking: For chunkier beans, mash less. For velvet-smooth refried beans, go all-in.
- Adjust Consistency: If the beans look too thick, simply stir in a splash of water before serving.
- Fresh Herbs Last: Add cilantro off the heat to keep it bright and fresh.
How to Serve
Refried black beans are an all-star side, but don’t feel limited! Serve them in a warm bowl as a dip with tortilla chips, stuff them in tacos or burritos, layer them in enchiladas, or spread on tostadas with crumbled cheese and hot sauce. Pair them with Spanish rice, grilled veggies, or as a hearty base for breakfast huevos rancheros—the options are truly endless.
For a crowd-pleaser, garnish with extra cilantro, chopped onions, and a squeeze of lime right before serving.
Make Ahead and Storage
Storing Leftovers
Let the beans cool completely, then transfer to an airtight container. They’ll keep beautifully in the fridge for up to five days.
Freezing
Pop cooled beans into freezer-safe bags or containers. They freeze well for up to three months. Thaw overnight in the fridge for the best texture.
Reheating
Reheat gently on the stove or in the microwave. If the beans have thickened too much, just stir in a splash of water as they warm up.
FAQs
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Can I use dry black beans instead of canned?
Absolutely! Cook 1 cup of dry black beans until tender (you’ll yield about 3 cups cooked). The flavor is incredible, just allow for the extra time needed to prep the beans.
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What if I don’t have a potato masher?
No worries! Use the back of a sturdy fork, or for ultra-smooth beans, a hand blender. The beans will be just as creamy and delicious.
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Can these be made oil-free?
Yes, you can sauté the onions and peppers in a splash of water or broth if you prefer to skip the oil. The final texture will be a little lighter but still satisfying.
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Are refried black beans spicy?
Not at all, as written! But if you love heat, simply add chopped jalapeño, serrano, or chipotle when sautéing the aromatics.
Final Thoughts
Refried black beans are one of those truly joyful recipes: quick, flexible, and bursting with flavor. Whether you’re after a cozy side or the star of your taco Tuesday, these beans will never let you down. Give them a try—they might just earn a permanent spot in your weekly dinner routine!
Print
Refried Black Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Side-dishes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
These easy homemade refried black beans are a flavorful, healthy alternative to canned refried beans, made with simple ingredients like black beans, onion, roasted red pepper, garlic, and fresh cilantro. Perfect as a side dish for Mexican cuisine or a filling for tacos, burritos, and more, this recipe is vegan, gluten-free, and ready in just 25 minutes.
Ingredients
Vegetables & Aromatics
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped red, yellow or white onion (about 1/2 small onion)
- 1/2 cup chopped roasted red pepper (jarred is fine) or 1 small red bell pepper, finely chopped
- 2 cloves garlic, pressed or minced
Spices & Seasoning
- 1/4 teaspoon fine salt, to taste
- 1/2 teaspoon ground cumin
- Freshly ground black pepper, to taste
Beans & Liquids
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- 1/2 cup water
Finishing Touches
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice or 1 teaspoon red wine vinegar, to taste
Instructions
- Sauté the Vegetables: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 4 to 7 minutes.
- Add Garlic and Cumin: Stir in the garlic and cumin, cooking constantly until fragrant, about 30 seconds.
- Add Beans and Water: Pour in the drained black beans and water. Stir everything together, then cover and cook for 5 minutes to allow the flavors to meld.
- Mash and Simmer: Reduce the heat to low, remove the lid, and use a potato masher or the back of a fork to mash at least half the beans, or until you reach your preferred consistency. Continue cooking, uncovered, stirring frequently, for about 5 more minutes, until the beans are tender and the mixture has thickened.
- Finish and Serve: Remove the pan from heat and stir in black pepper, cilantro, and lime juice or vinegar. Taste and adjust seasoning with extra salt or lime juice as needed. If beans seem dry, mix in a small splash of water. Cover until ready to serve.
Notes
- Leftovers can be refrigerated, covered, for up to 5 days.
- For extra heat, add a little chopped jalapeño with the onion.
- You may use fresh or jarred roasted red pepper, or substitute with a small fresh red bell pepper.
- Mash more or fewer beans depending on how creamy you like your refried beans.
Nutrition
- Serving Size: 1/5 of recipe (~about 1/2 cup)
- Calories: 145
- Sugar: 2g
- Sodium: 340mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
