Skip the can and make your own Homemade Refried Beans in just minutes using pantry staples. These creamy, flavorful beans are made with canned pinto beans, olive oil, garlic, and warm Mexican spices like cumin and chili powder.
I first made my own refried beans after finding out I didn't have a can in the pantry when looking to make my grilled stuffed burritos recipe. I decided to whip up my own version at home and the result was even better than expected!
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Quick Summary: To make easy homemade refried beans, heat the olive oil in a skillet and saute garlic, chili powder, and cumin. Add a drained 15 ounce can of pinto beans with a splash of water, simmer for 5 minutes, then mash to your desired consistency. Stir in fresh lime juice and serve warm.
Why You'll Love Homemade Refried Beans
Fast and simple: Uses canned beans so you can have it ready in under 20 minutes.
Healthier option: No lard, vegetarian beans with wholesome ingredients and heart healthy olive oil.
Versatile: Great in burritos, nachos, tacos, or as a side dish for any Mexican meal.
Key Ingredients
Canned Pinto Beans: A quick and easy base that's high in fiber and protein.
Olive Oil: Adds richness while keeping things on the lighter side.
Garlic: Boosts flavor and has heart healthy benefits.
Cumin & Chili Powder: Bring warm, smoky depth to the beans.
Fresh Lime: A bright finish that enhances all the flavors.
Ingredient Substitutions
- Swap pinto beans for black beans for a slightly different flavor and color.
- Use homemade taco seasoning (1 tablespoon) in place of cumin and chili powder.
- Try avocado oil if you prefer a more natural flavor than olive oil.
Variations
- Add diced jalapeno for a spicy kick.
- Stir in shredded cheese while the beans are hot for extra creaminess.
- Sauté onion with garlic before adding beans for added depth of flavor.
How to Make Them Extra Creamy
For super smooth and velvety refried beans:
- Save some bean liquid: Add 1-2 tablespoons of the canned liquid (or warm vegetable broth/water) while mashing until you reach your ideal consistency.
- For ultra-smooth beans: Skip the potato masher and use an immersion blender right in the skillet.
- Optional add-in: Stir in a splash of milk or a handful of shredded Monterey Jack while the beans are warm.
Storage & Freezing Tips
- Refrigerating: Store leftovers in an airtight container in the refrigerator foru p to 4 to 5 days.
- Freezing: Allow the beans to cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat over medium-low heat on the stove (or in the microwave), adding a small splash of water or broth to restore their creamy consistency.
How to Serve Them
These beans make a delicious side dish for Beef Tacos, Cheese Enchiladas, or spread over a crisp shell for Turkey Tostadas . Stir in a little melted cheese for a quick bean dip with tortilla chips, or use them in these reader-favorite recipes:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Homemade Refried Beans
Equipment
- Fine Mesh Strainer , for rinsing beans
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Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 15 ounces canned pinto beans , drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 tablespoon lime juice
Instructions
- Heat the olive oil In a large skillet over medium heat until hot. Add the garlic and cook for 1 minute, stirring constantly, or until lightly browned.
- Add the pinto beans to the skillet. Using a potato masher, smash the beans until desired consistency.
- Stir in the, cumin, chili powder, salt, and lime juice. Cook for 5 minutes, or until beans are warmed through.
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