Go Back
+ servings
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.

Refried Black Beans

These refried black beans make a fantastic addition to tacos, burritos, tostadas or a dip for tortilla chips.
Course Side Dish
Cuisine Mexican & Southwestern
Keyword black beans
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 228kcal
Author Elizabeth


  • 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) 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.


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