Homemade Refried Beans From Frijoles Charros | CookOS

Homemade Refried Beans

Name: Homemade Refried Beans From Frijoles Charros
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups leftover frijoles charros; 2 tbsp vegetable oil; 1/4 cup white onion, chopped; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1/4 cup queso fresco, crumbled for garnish

Homemade refried beans transform leftover frijoles charros into a creamy, savory side by blending and pan-frying them with onion, garlic, and cumin. This simple Mexican staple is ready in minutes and perfect for breakfast or as a complement to any meal.

🌍Mexican 🏷️Refried beans 🏷️Frijoles refritos 🏷️Charro beans 🏷️Tex-mex Breakfast

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

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Ingredients

4 cups leftover frijoles charros
2 tbsp vegetable oil
1/4 cup white onion, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1/4 cup queso fresco, crumbled for garnishoptional

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Instructions

1
Place the leftover frijoles charros into a blender.
2
Blend the beans until they reach your desired consistency. For very smooth beans, blend thoroughly.
3
Heat vegetable oil or lard in a large skillet over medium heat.
4
Add the chopped onion to the hot oil and sauté until soft and fragrant, about 2-3 minutes.
5
Pour the blended beans into the skillet with the sautéed onions.
6
Season the beans with garlic powder, onion powder, salt, black pepper, and cumin.
7
Whisk the seasonings into the beans until well combined. Continue to cook, stirring occasionally, allowing the beans to fry and thicken as some of the moisture cooks out.
8
Once the beans have reached your desired thickness, they are ready to serve. Garnish with crumbled queso fresco.

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Tips & Notes

Pro tips

Blend beans to a rough paste rather than a smooth puree for better texture and faster cooking.
Cook aromatics in oil for 1–2 minutes before adding blended beans to build flavor depth.
Stir frequently while frying to prevent sticking and ensure even creaminess throughout.
Add beans gradually to hot oil if they're very wet; fold in slowly to avoid splattering.

Substitutions

Vegetable oil → butter or lard (adds richer flavor)
Queso fresco → cotija cheese or panela (similar crumbly texture)
Ground cumin → 1/2 tsp cumin seeds, toasted and ground (fresher cumin flavor)

Storage & make-ahead

Store cooked refried beans in an airtight container for up to 5 days. Reheat in a skillet over medium heat with a splash of water or oil to restore creaminess.