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Make restaurant-quality refried black beans at home – a creamy and flavorful Mexican staple, perfect for burritos, tacos, and nachos.
A Favorite Side!
Refried black beans are a side dish variation we frequently include with our favorite Mexican dinner ideas. Yes, we love our Refried Beans as well, but sometimes black beans just hit the spot.
This particular recipe is a favorite because it’s beyond simple and whips up in no time. We especially love to serve them with our classic Tostadas, Breakfast Tostadas and even Bean Burritos.
WHY WE LOVE IT:
- Allergy-friendly. This Mexican side dish is gluten-free, nut-free, peanut-free, and can be made dairy-free.
- Super simple. Not only is this simple and quick to make it uses pantry staples you likely already have on hand.
- Family favorite. We love these as much as their pinto bean counterpart!
Ingredients
PREP TIME: 7 minutes
COOK TIME: 8 minutes
- 1 (15-ounce) can black beans
- 2 tablespoons Crisco shortening – to be authentic use lard
- dash of garlic powder – a dash is a light sprinkle to add a subtle hint of flavor
- dash of cumin – you can also add some chili powder to give the beans some extra spice.
- 1 cup shredded cheese, optional – some good choices include cheddar, Monterey Jack, or Pepper Jack.
- splash of milk, if needed – If you need to add milk, it’s only enough to help smooth out the texture of the beans.
How to Make Refried Black Beans
- HEAT. Combine 1 can black beans, 2 tablespoons shortening, a dash of garlic powder, and a dash of cumin in a pot over medium heat until beans are warmed through.
- MASH. Mash beans with a potato masher until creamy. Add 1 cup shredded cheese (if using), and a splash of milk (if needed) until it’s the desired consistency.
- SERVE on a Tostada shell with your favorite toppings or alongside Chicken Tacos and Spanish Rice.
Slow Cooker instructions
Add all of the ingredients in a crock pot and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours. Mash with a potato masher or immersion blender before serving.
Complete The Meal
Main Dishes
Dessert
More Mexican Sides
More Collections
Refried Black Beans
Equipment
- can opener
- potato masher
Ingredients
- 1 (15-ounce) can black beans
- 2 tablespoons Crisco shortening
- dash of garlic powder
- dash of cumin
- 1 cup shredded cheese, optional
- splash of milk, if needed
Instructions
- Combine beans, shortening, and spices in a pot over medium heat until beans are warmed through.
- Mash beans with a potato masher until creamy. Add cheese and milk, if desired until it’s the desired consistency.
- Serve on a Tostada shell with your favorite toppings or alongside Chicken Tacos and Spanish Rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Pinto beans are a classic choice, but kidney beans will also work. You can also use a blend of different beans for a mixed flavor.
To make this dairy-free and vegan-friendly, omit the cheese, and replace the milk with nut milk or use chicken broth.
Store leftover refried beans in an airtight container in the refrigerator for 3-4 days. You can reheat quickly using the microwave, or warm them up in a saucepan over medium heat. Either way, you can add a bit of milk to help smooth out the texture.
Transfer cooled refried beans to an airtight freezer-safe container and freeze for up to 3 months.
