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    Home » Recipes » Southwestern & Mexican Dishes

    Refried Black Beans

    Published: Jan 21, 2020 · Modified: Apr 10, 2021 by Elizabeth · Leave a Comment

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    Refried Black Beans Pin

    These refried black beans make a fantastic addition to tacos, burritos, tostadas or as a dip for tortilla chips. They’re great for busy weeknights because they come together quickly and are really easy to make.

    In this recipe, canned black beans are seasoned and gently mashed while cooking in a little bit of olive oil. We keep the ingredients simple, so there’s no slicing, dicing or chopping.

    Black refried beans spread on a yellow corn tostada, topped with diced tomatoes, crumbled queso fresco and green onions. The tostada is set on shredded lettuce with a lime wedge on the side.

    I love these beans because they’re really easy to make and they’re delicious! The family loves them too. I made beef tacos the other night for dinner. My son asks “where are the refried beans?” I said: didn’t make them today, just plain tacos. He was disappointed! Now I think they’re expected, these beans are that good!

    Refried beans are traditionally made with pinto beans but red kidney beans and black beans are common too. The flavors are quite different so it’s a good way to change up the flavor profile of your favorite Mexican or Tex Mex dishes.

    Use plain, unseasoned black beans because we are going to add our own seasoning mix so there will be plenty of flavor. The ingredients list of the canned beans should read: prepared black beans, water and salt. That’s it. If you are sensitive to salt use “reduced sodium” beans and adjust the salt in the finished dish to your liking.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 2 (15 ounce) cans Black Beans
    • ½ teaspoon Garlic Powder
    • ½ teaspoon Onion Powder
    • ½ teaspoon Cumin Powder
    • ¼ teaspoon Salt
    • ¼ teaspoon Black Pepper
    • 1 tablespoon Olive Oil

    You will also need:

    • Non-stick skillet (at least 10 inches)
    • Rubber spatula or wooden spoon for mashing

    Prep work

    The prep work for this recipe is basically non-existent. We’re just going to make a seasoning mix and open two cans.

    Why make a seasoning mix? Whenever I’m adding multiple seasonings to a dish at the same time I create a mix for two reasons. 1) I find that the flavors are distributed more evenly; and 2) I’m not standing over a hot pan trying to measure out five or six ingredients.

    • Add the garlic powder, onion powder, cumin powder, salt and pepper to a small bowl. Stir to combine well.

    Instructions

    Add the olive oil to a non-stick skillet. Heat the oil over medium heat. When it’s hot, but nowhere near smoking, add the two cans of black beans. Do not drain the beans; add them in with the liquid.

    Sprinkle the seasoning mix over the beans and stir well to combine.

    Seasoning being sprinkled on black beans in a black non-stick skillet.

    Allow the beans to come to a simmer. Don’t crank the heat, it will take about 4-5 minutes, stir occasionally.

    When the beans come to a simmer, lower the heat to medium-low and start mashing them. Use a rubber spatula or the back of a wooden spoon to gently smash them. Move around the skillet, mashing and stirring as you go.

    Black beans being mashed in a black non-stick skillet with an orange rubber spatula.

    Continue cooking and mashing for approximately 3-5 minutes, or until the beans have reached the desired consistency.

    Take the skillet off the heat and serve immediately. Give them a good stir every few minutes to keep them from looking dry on top.

    Here we serve the refried black beans on a tostada, topped with diced tomatoes, queso fresco and green onions. Delicious!

    Black refried beans spread on a yellow corn tostada, topped with diced tomatoes, crumbled queso fresco and green onions. The tostada is set on shredded lettuce with two lime wedges on the side.

    You may also like:

    • Shredded Chicken Enchiladas
    • Chorizo Cheese Dip
    • Fresh Salsa
    • Beef Taquitos
    • Southwestern Egg Rolls
    • Shredded Pork Tacos
    Black refried beans spread on a yellow corn tostada, topped with diced tomatoes, crumbled queso fresco and green onions. The tostada is set on shredded lettuce with a lime wedge on the side.
    Print Recipe
    5 from 1 vote

    Refried Black Beans

    These refried black beans make a fantastic addition to tacos, burritos, tostadas or a dip for tortilla chips.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Side Dish
    Cuisine: Mexican & Southwestern
    Keyword: black beans
    Servings: 4
    Calories: 228kcal
    Author: Elizabeth

    Ingredients

    • 2 15 ounce cans Black Beans
    • ½ teaspoon Garlic Powder
    • ½ teaspoon Onion Powder
    • ½ teaspoon Cumin Powder
    • ¼ teaspoon Salt
    • ¼ teaspoon Black Pepper
    • 1 tablespoon Olive Oil

    Instructions

    • You will also need: Non-stick skillet (at least 10 inches) and Rubber spatula or wooden spoon for mashing
    • Add the garlic powder, onion powder, cumin powder, salt and pepper to a small bowl. Stir to combine well.

    Make the refried beans

    • Add the olive oil to a non-stick skillet. Heat the oil over medium heat. When the oil is hot, but nowhere near smoking, add the two can of black beans. Do not drain the beans; add them in with the liquid.
    • Sprinkle the seasoning mix over the beans and stir well to combine.
    • Allow the beans to come to a simmer. Don’t crank the heat, it will take about 4-5 minutes, stir occasionally.
    • When the beans come to a simmer, lower the heat to medium-low and start mashing them. Use a rubber spatula or the back of a wooden spoon to gently smash the beans. Move around the skillet, mashing and stirring as you go.
    • Continue cooking and mashing for approximately 3-5 minutes, or until the beans have reached the desired consistency.
    • Take the beans off the heat and serve immediately. If they look a little dry on top after a few minutes, just give them a good stir.

    Nutrition

    Calories: 228kcal | Carbohydrates: 36g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 963mg | Potassium: 655mg | Fiber: 15g | Sugar: 1g | Vitamin C: 6mg | Calcium: 74mg | Iron: 4mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.
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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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