Easy, Flavor-Packed Refried Black Beans
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Oh, the humble black bean. So unassuming, yet probably one of my favorite things to eat… ever. Especially when the beans in question are these refried black beans.
Just think about your favorite Mexican restaurant for a second. When do you ever eat there and not want a side of refried beans and rice? Probably never. And that’s because, sometimes, the simplest of things are also the most delicious!
Today, we’re making my Easy Refried Black Beans that will rival any other refried beans you’ve had before. They’re perfectly garlicky, a little spicy, and buttery smooth. And the best part? You only need 20 minutes and 6 ingredients to make them!
Perfect on these Jackfruit Tinga Tostadas, inside burritos, and as a side to millions of other Mexican (and Latin American) dishes, refried black beans are super versatile and a must-have in your Mexican cooking arsenal.
You’re going to love these Easy, Flavor-Packed Refried Black Beans. They are:
- Quick + easy to make
- Perfectly creamy and smooth (or a little chunky – it’s up to you)
- Flavor-packed, seriously!
- Garlicky and a little spicy
- Great in tostadas, burritos, tacos
- The perfect side dish
- Comforting
- Vegetarian/Vegan
Are you ready to make some super easy and irresistible refried black beans? Let’s do this thing.
The Ingredients
Sometimes, the most delicious things are also the simplest. That’s certainly the case with these easy refried beans. To make them, you’ll only need 6 ingredients – plus salt and black pepper!
You’ll need:
- Black beans (from a can)
- A yellow onion
- Garlic cloves
- A jalapeño
- Vegetable stock
- Olive oil or organic butter
- Sea salt
- Freshly cracked black pepper
Standard as these ingredients may seem, they pack a huge flavor punch when they come together in this recipe. You’ll see!
Need to stock up? Shop the recipe here!
How to Make the Best Homemade Refried Beans
Homemade? Check. From scratch? Meh, not so much.
To accomplish these irresistible homemade refried black beans, we’re using pre-cooked, canned beans. (No shame in that!)
These beans come together in just a few simple steps and only 20 minutes. You know what that means. Garlicky, delicious refried beans almost instantly, anytime.
Here’s how we make the beans:
1. First, in a saucepan, heat up the olive oil (or the butter, until it’s melted).
2. Next, add in the minced onion, garlic, and jalapeño and sauté until everything is soft and golden-brown throughout. Some browned (or even burnt) bits are great here! If you allow the ingredients to brown further, the flavors become deeper and really infuse the beans (especially when using olive oil). I highly recommend doing this!
3. Stir in the canned black beans and use a potato masher to mash the beans up to your desired consistency. Then, stir in the vegetable stock, salt, and black pepper.
4. Once boiling, bring the beans down to a simmer and allow the moisture to evaporate a bit. Once the beans have reached your desired texture and thickness, remove them from the heat. If you’re a friend of butter’s, feel free to stir through a teaspoon or two for extra flavor and a beautiful buttery sheen.
(If you have more time and want to make beans from scratch, try out my Mexican-Style Pinto Beans from Scratch.)
Easy Refried Black Beans Recipe (Made with Canned Beans!)
These flavor-bomb refried beans are so quick and easy to make. They’re the perfect side dish to so many meals – and not just Mexican ones either! Dive into Latin American cooking and you’ll see just how much you need this recipe in your life.
I love these frijoles refritos on tostadas; in burritos; with Spanish rice; in quesadillas; on molletes (open-faced sandwiches with pico de gallo and cheese); in tacos; with eggs, potatoes, and avocado for brekkie; in burrito bowls; and so much more! I hope you love ’em too.
Into Mexican-inspired vegan recipes? Check these out!
- Roasted Tomatillo & Black Bean Soup with Pulled Jackfruit
- Easy Mexican-Style Pinto Beans from Scratch
- The Best Mango Guacamole Ever
- Flavor-Packed Salsa Roja (Mexican Red Salsa)
- Crispy Jackfruit Tinga Tostadas with Refried Beans
If you tried these Easy, Flavor-Packed Refried Black Beans or any other recipe on Maddy’s Avenue, let me know how you liked it! Leave a comment/rating below. Be sure to follow along on Instagram and Pinterest for more delicious recipes and adventures around the world!
PrintEasy Refried Black Beans
This recipe for 20-minute, easy refried black beans is hard to beat. Packed with the flavors of garlic, onion, and jalapeño, these black beans are the perfect addition to every Mexican-inspired meal. (You’d never expect they’re canned beans!)
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stove
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 2 tbsp high-quality olive oil or organic butter
- 1 yellow onion, minced
- 3–4 cloves garlic, minced
- 1 jalapeño, membrane and seeds removed, minced
- 2 cans of no-salt-added black beans, drained but not rinsed (15oz or 400g cans)
- 1 cup vegetable stock
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste, freshly cracked
Instructions
- SAUTÉ THE VEGGIES: In a large stainless steel saucepan over medium-high heat, heat up the olive oil (or butter, until it’s melted). Add in the minced onion, garlic, and jalapeño and sauté for 5 to 10 minutes, until soft and golden-brown throughout. Some browned (or even burnt) bits are great here. If you allow the ingredients to brown further, the flavors will become deeper and really infuse the beans (especially when using olive oil). I recommend this. For a milder garlic flavor, move onto the next step once the ingredients become soft and golden.
- ADD THE BLACK BEANS & MASH: Momentarily remove the saucepan from the heat. Stir in the canned black beans. With a potato masher, quickly and carefully mash the beans to your desired consistency.
- SIMMER THE BEANS: Put the saucepan back over medium heat. Stir in the vegetable stock, salt, and black pepper. Once boiling, bring the beans down to a simmer. Stirring occasionally, simmer for about 5 minutes, allowing the stock to evaporate and the flavors to marry. You may want to mash the beans a bit more here. Once the beans have reached your desired texture and thickness, remove them from the heat and serve. If using butter, feel free to stir in another teaspoon or two for extra flavor and a beautiful buttery sheen.
Notes
My preferred way to make these beans is sautéing the onion, garlic, and jalapeño in olive oil until golden-brown to brown, with some slightly burnt bits. Then stirring in some butter at the end!
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Made these beans to go with the jackfruit tinga tostadas recipe. This recipe is easy and delicious. Sadly, there aren’t any leftovers!!! I’ll make them again to try in burritos and just as a side dish with rice.
Epic! Thank you for your review, Amy!
Love these. You can make a huge batch and freeze them. So much better than canned beans.