Make restaurant-quality Mexican Refried Beans at home in no time. This recipe is easy to follow and guarantees a flavorful dish that everyone will love!
Mexican breakfasts are made up of all sorts of amazing non-breakfast items like Mexican Chilaquiles Rojos and Molletes (cheesy beans on toast – amazing!).
On a lazy Saturday morning, I decided to make Roasted Poblanos in Cream Sauce and Homemade Refried Beans.
The difference between homemade refried beans and canned stuff is like night and day. To really experience the full difference in taste, start with beans from scratch. I use a really easy no-soak oven method to cook my dry beans. It’s also incredibly inexpensive to purchase dry beans in bulk, so it’s really a win-win situation.
Table of Contents
Reasons to Love These Refried Beans
- This Mexican refried beans recipe uses basic, affordable ingredients you likely already have.
- Skip the overnight soak with this convenient Mexican refried beans recipe.
- Mexican refried beans are a nutritious alternative to canned beans.
Recipe Ingredients
- Ground Cayenne Pepper: Adds a subtle, optional kick of heat, deepening the flavor complexity.
- Goya All-Purpose Seasoning: Balances the flavors with a blend of spices.
- Cilantro: Adds a fresh, citrusy flavor that brightens up the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Cilantro adds freshness, scallions offer a mild onion taste, and cotija provides a tangy contrast. For creaminess, add avocado; jalapeños provide a spicy kick. Finish with a squeeze of lime juice for a zesty touch.
- Lard Alternative: Replace lard with olive oil, vegetable oil, or butter. Olive oil offers heart-healthy fats, vegetable oil has lower saturated fat, and butter adds a rich taste with essential vitamins.
How to Make Mexican Refried Beans
Step #1: Heat the lard in a large skillet over medium-high heat. Add the cooked beans, stir well, then cover and let cook for 4-5 minutes.
Step #2: Once the beans are nice and warmed, begin mashing them by using the back of a wooden spoon. As you mash, the insides of the beans will come out and make the mixture quite dry. Keep the water close to the stove so you can drizzle some in as needed throughout the process. If the beans don’t seem to want to mash, just put the lid back on and try again in a few minutes. Sometimes they just need to warm up a bit more.
Step #3: Keep mashing away and adding water as needed until you get the consistency of refried beans you prefer. If you accidentally add too much water, just keep the lid off and let the liquid cook off through the steam. Stir in the cumin, cayenne pepper (if using), and Goya (or salt).
Step #4: Serve warm, topped with cilantro, scallions, and cotija cheese.
Expert Tips
- Mash Gradually: Mash the beans gradually rather than all at once. This allows the beans to release their starches slowly, creating a creamier texture.
- Reserve Bean Broth: When cooking the beans, reserve some of the bean broth. Use it instead of water when mashing to add extra flavor and achieve a creamier consistency.
Frequently Asked Questions
Yes, you can cook the beans in an Instant Pot to save time. Simply follow the Instant Pot instructions for cooking dried beans, then proceed with the recipe.
Mexican refried beans pair well with Mexican rice, tostadas, enchiladas, tortilla chips, tacos, and burritos.
Storage Info
To store Mexican Refried Beans, place them in an airtight container and refrigerate for up to 4 days. For freezing, place them in a freezer bag for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then warm on the stove over medium heat, adding a bit of water if needed to achieve the desired consistency. Alternatively, you can reheat in the microwave, stirring occasionally, until heated through.
More Delicious Recipes That You’ll Love
Mexican Refried Beans Recipe
Ingredients
- 4 tbsp. lard - or vegetable oil
- 1 lb. pinto beans - cooked (see my Oven Beans recipe)
- 1 to 1 1/2 cups water
- 1/2 tsp. cumin
- 1/8 tsp. ground cayenne pepper - optional
- 1 tsp. Goya all-purpose seasoning - or ¾ tsp. salt
- Cilantro - chopped scallions, and cotija cheese for garnish
Instructions
- Heat the lard in a large skillet over medium-high heat. Add the cooked beans, stir well, then cover and let cook for 4-5 minutes.
- Once the beans are nice and warmed, begin mashing them by using the back of a wooden spoon. As you mash, the insides of the beans will come out and make the mixture quite dry. Keep the water close to the stove so you can drizzle some in as needed throughout the process. If the beans don't seem to want to mash, just put the lid back on and try again in a few minutes. Sometimes they just need to warm up a bit more.
- Keep mashing away and adding water as needed until you get the consistency of refried beans you prefer. If you accidentally add too much water, just keep the lid off and let the liquid cook off through the steam. Stir in the cumin, cayenne pepper (if using), and Goya (or salt).
- Serve warm, topped with cilantro, scallions, and cotija cheese.
NOTES
Nutrition
Such a versatile recipe, I used it in burritos and it was amazing.