Whether it’s a snack or part of a full meal, dig into this iconic dip that tastes like a Tex-Mex fiesta.
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 keep coming back to 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.
How do I store leftovers?
Once cooled, I refrigerate my 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.
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.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small white onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 3/4 teaspoon mild chili powder
- 2 15-ounce cans black beans drained and rinsed
- 3/4 cup water or vegetable broth plus more if needed
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Add the finely chopped onion to the skillet and sauté until softened, about 5 minutes.
- Mix in the minced garlic, ground cumin, and chili powder. Cook for 1 minute, stirring constantly.
- Add the drained black beans and water (or vegetable broth) to the skillet. Stir to combine.
- Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally. Add more water or broth if needed.
- Using a potato masher or the back of a spoon, mash the beans until you reach the desired consistency.
- Stir in the lime juice and season with salt and pepper to taste. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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