These Refried Beans are creamy, flavorful, and the perfect side dish for tacos, burritos, quesadillas, enchiladas, and rice bowls. Made with simple pantry ingredients, this homemade version tastes even better than your favorite restaurant.
Why You'll Love This Recipe
- Easy and budget-friendly
- Creamy and flavorful
- Better than canned beans
- Perfect Mexican side dish
- Great for meal prep
- Ready in 20 minutes
Ingredients
- 2 tablespoons olive oil
- ½ small onion, finely diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) pinto beans, drained and rinsed
- ½ cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings
- Shredded cheese
- Chopped cilantro
- Diced tomatoes
- Jalapeños
Instructions
Step 1
Heat olive oil in a large skillet over medium heat.
Add onion and cook for 3 to 4 minutes until softened.
Step 2
Add garlic and cook for 30 seconds.
Step 3
Stir in pinto beans, chicken broth, cumin, chili powder, salt, and pepper.
Step 4
Cook for 5 to 7 minutes until heated through.
Step 5
Use a potato masher to mash the beans to your desired consistency.
Step 6
Continue cooking for 2 to 3 minutes until creamy.
Add extra broth if needed.
Step 7
Serve warm with your favorite toppings.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
What beans are used in refried beans?
Pinto beans are traditional, but black beans work well too.
Can I make refried beans ahead?
Yes. They reheat beautifully.
Are refried beans actually fried twice?
No. The name comes from the Spanish word refritos, meaning well-cooked rather than fried twice.