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.

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.

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.

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.

Refried Black Beans Recipe

Name: Refried Black Beans Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 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; 1/4 teaspoon fine salt, to taste; 1/2 teaspoon ground cumin; Freshly ground black pepper, to taste; 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans; 1/2 cup water; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice or 1 teaspoon red wine vinegar, to taste

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

Units Scale

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

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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