Easy Refried Beans (Frijoles Refritos)
These easy refried beans are made with canned beans mashed to a creamy texture with olive oil and cumin, ready in under 10 minutes and versatile enough for tacos, burritos, or any Mexican meal.
These easy refried beans are made with canned beans mashed to a creamy texture with olive oil and cumin, ready in under 10 minutes and versatile enough for tacos, burritos, or any Mexican meal.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a skillet, heat the oil till warm, then add the beans with juices.
Let them heat till bubbling and using a potato masher, mash the beans till pretty smooth. There will be a few small pieces of beans left and this is fine, it adds little hidden bites of texture.
Add the spices and you can also add some salsa for more flavor, if desired. Cook until thickened, then remove from heat.
Sprinkle cheese and cilantro over the beans and serve!
Store in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet with a splash of water or oil until creamy.
Yes, but you'll need to cook and soften them first, then drain and proceed with the recipe. Canned beans offer convenience and speed.
Mash them until pretty smooth with a few small bean pieces remaining for texture. Avoid over-mashing into a completely uniform puree.
Yes, store in an airtight container in the refrigerator for up to 4 days and reheat gently in a skillet with a splash of water or oil until creamy.
The recipe uses ranchero, borracho, or charro beans, but pinto beans or black beans are also traditional choices for refried beans.
No, add the beans with their juices as they help create the creamy texture when mashed and cooked down.
