Refried Black Beans

Whether it’s a snack or part of a full meal, dig into this iconic dip that tastes like a Tex-Mex fiesta.

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I’d be lying if I said refried beans weren’t one of the first items I look for on a Mexican restaurant’s menu. They’re just so satisfyingly scrumptious. For generations, refried beans (most commonly made with pinto beans) have been a go-to side, and today, it’s easier than ever to whip them up in less than 30 minutes. Plus, you have total control over how chunky or smooth the dish will be, so make it yours.

Regardless of how you like ’em, the refried black beans in this recipe are brimming with the complex flavors of garlic, onion, cumin, and chili powder—a classic spice combo that complements all kinds of Latin dishes.

For this reason, I enjoy refrying black beans as part of a whole Mexican-inspired meal, complete with an array of other condiments like salsa and guacamole. Nothing says te amo to your family like a big dish of refried black beans. They’re flavorful, nourishing, and exceedingly versatile. Whether it’s Taco Tuesday or a game-day get-together, refried black beans belong in every Tex-Mex spread.

Are Refried Black Beans Healthy?

In moderate portions, refried black beans can be a healthy part of a well-balanced diet. Black beans are high in plant-based protein, low in fat, and contain potassium and other nutrients. However, canned beans tend to be high in sodium, which might not be suitable for all diets. You can seek out cans of unsalted beans in the grocery store for a lower-sodium option, and thoroughly rinsing and draining the beans before cooking eliminates much of that sodium. Overall, this recipe is both vegan and gluten-free, so those dietary requirements are easily accommodated.

All Kinds Of Refried Beans

Although refried beans are usually made with pinto beans, some recipe variations call for red kidney, cranberry, or—in this case—black beans. Each bean has its own texture and flavor, so individual results will be slightly different and unique. When refried, pinto beans become soft and creamy, but black and kidney refried beans turn out chunkier. Refried black beans are particularly popular in the Oaxaca region of Mexico, whereas the most common refried beans you’ll usually find in Tex-Mex restaurants are pinto.

FAQs & Tips

How Do I Store Leftovers?

Once cooled, refrigerate your refried black beans in an airtight container for up to 5 days. You may also freeze them for up to 3 months, taking care to thaw them in the fridge overnight before serving. Warm them up in a pot on the stove over medium heat, stirring occasionally, until they begin to simmer. If they seem too thick or sticky, add a splash of water or broth and stir again until it matches your preferred consistency.

Can I Prep This Ahead?

To prep refried beans ahead of time, rinse and drain the beans and then place them in an airtight container. Refrigerate for no longer than 3 days. If you’d like, you can also pre-measure the spices and combine them into one small dish, then store them somewhere dark and dry, like a pantry. This shaves off a few minutes of prep time, giving you more time to focus on sautéing when you’re ready.

How To Make Refried Black Beans Spicier

While there is a fair bit of spice in this recipe, you’re more than welcome to kick it up a notch with a teaspoon of red chili pepper flakes. You could also top your beans with freshly chopped jalapeños or a dash of hot sauce.

Serving Suggestions

In a deep serving dish, garnish your refried black beans with fresh cilantro and an extra splash of lime juice to make them glisten. The extra citrus tanginess brightens the spicy flavors nicely! For a salty snack, pair this dip with Tortilla Strips or Air-Fryer Tortilla Chips. Strips are better for topping and chips are better for dipping, so take your pick and enjoy!

Serve up a Tex-Mex Tuesday buffet with Mexican Chicken, this Mexican Rice Recipe, Street Corn Salad Esquites, and Avocado Tacos. Switch it up with a unique fusion dish like Mexican Roll Sushi, a dish that’s as colorful as it is delicious.