Refried black beans are one of my favorite plant-based recipe components. I’ve perfected my technique and flavorings over the years, and I’m excited to share the recipe with you today.
Made with canned beans, these refried black beans are a quick and satisfying alternative to stovetop black beans, and a fun variation on classic refried pinto beans. They taste far superior to plain canned black beans or store-bought refried beans. They’re the best!
These refried beans are flavored with sautéed onion, roasted or fresh red bell pepper, garlic, cumin, and a squeeze of fresh lime juice. Thanks to the red bell pepper and cumin, they have a subtle Cuban vibe that plays beautifully with the earthy flavor of the black beans.
Refried Black Bean Tips
Chop the onions finely and cook them until tender. This is key to achieving a creamy texture. If the onions are too large or undercooked, they will be distractingly crisp.
Mash the beans as much as you’d like. I stop when the beans are about half mashed (or a little more), but you can mash them completely if you’d like perfectly creamy refried beans. You’ll get even smoother results if you blend these beans in a food processor. I don’t recommend using a blender since they are so thick.
Skip the cilantro if you don’t like it. I love its burst of freshness, but I know it’s not for everyone.
Uses for Refried Black Beans
These refried beans are a healthy side dish for any Mexican meal. They offer a hearty dose of fiber and protein (over 10 grams each per serving) that completes a meatless meal.
The beauty of refried beans is that they are spreadable and stay put better than plain beans. Use refried beans inside tacos, enchiladas and burritos. Spread them inside a quesadilla, on top of a tostada, layer them into huevos rancheros, or dollop them onto nachos. Honestly, these beans are so good that I like to eat them with tortilla chips as a bean dip.
For the simple and delicious bowl shown here, combine cooked brown rice or quinoa, refried black beans, avocado, cherry tomatoes and crumbled feta. These refried beans are great with roasted sweet potatoes, too.
More Essential Black Bean Recipes
If you appreciate these beans, be sure to try these black bean recipes:
Please let me know how your beans turn out in the comments! I’m excited to hear how you enjoy these beans, and I love hearing from you.
Refried Black Beans
This refried black beans recipe is so fresh and satisfying! It’s the perfect hearty side dish for Mexican meals. Recipe yields about 2 ½ cups, or five servings.
- 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 the garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for about 5 more minutes, until the beans are nicely tender and thickened.
- Remove the saucepan from the heat. Stir in black pepper, to taste, and the cilantro and lime juice. Taste, and adjust if necessary—add another pinch of salt for overall flavor or another squeeze of lime juice for zing. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve. Leftovers will keep well in the refrigerator, covered, for up to 5 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
