Refried Beans Refritos
Transform your meals with the rich, smoky flavor of homemade Refried Beans (Frijoles Refritos), a comforting and versatile dish that’s perfect as a side, dip, or filling for tacos and burritos. Made with tender pinto beans, sautéed onions, garlic, and a touch of cumin, this recipe delivers authentic Mexican flair in every creamy bite. Whether you’re using dried or canned beans, the customizable texture—smooth or slightly chunky—caters to your preference, while optional garnishes like fresh cilantro and lime wedges enhance its vibrant flavor profile. Quick enough for weeknights and satisfying enough for any feast, this easy refried bean recipe combines tradition with simplicity, ensuring a delicious addition to your favorite Mexican-inspired recipes.
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Recipe Information
Ingredients
- 2 cups pinto beans (dried or canned)
- 6 cups water (for soaking and cooking, if using dried beans)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons lard or neutral oil (vegetable or avocado oil)
- 1 teaspoon salt
- 0.5 teaspoons ground cumin
- 0.5 teaspoons chili powder (optional)
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
If using dried pinto beans, rinse them thoroughly and soak them overnight in 6 cups of water. Drain and rinse again before cooking.
In a large pot, add the soaked beans and cover with fresh water (about 3 inches above the beans). Bring to a boil, then reduce the heat to low. Simmer uncovered for 1 to 1.5 hours or until the beans are tender. Drain the cooked beans, reserving some of the cooking liquid. Skip this step if using canned beans.
If using canned beans, drain and rinse them under cold water. No soaking is required for canned beans.
In a large skillet or heavy-bottomed pan, heat the lard or oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Add the cooked or canned pinto beans to the skillet along with 1/4 cup of the reserved cooking liquid or water. Mash the beans with a potato masher or the back of a wooden spoon, leaving some texture if desired. Add more liquid, 1 tablespoon at a time, if the beans are too thick.
Stir in the salt, ground cumin, black pepper, and chili powder (if using). Continue cooking for 5-7 minutes, stirring frequently until the beans are creamy and heated through.
Taste and adjust seasoning as needed. If you like a smokier flavor, increase the cumin or chili powder slightly.
Remove the refried beans from the heat and transfer to a serving dish. Garnish with chopped cilantro, if desired, and serve with lime wedges for a tangy finish.
Serve warm with tortillas, as a side dish, or as a filling for tacos and burritos. Enjoy!
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 12.1 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3213 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
