Name: Homemade Refried Beans (Using Canned Beans!)
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Ingredients: 3 tablespoons olive oil, divided; ½ a yellow onion, finely diced (about 1 cup); 4 cloves of garlic, minced; 2 (15.5 ounce) cans pinto beans, rinsed and drained ((you can also use black beans instead)); ⅓ cup low sodium chicken broth or vegetable broth; ½ teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ¼ teaspoon kosher salt; ¼ teaspoon smoked paprika; 1 tablespoon fresh lime juice

If I'm being honest, store-bought refried beans do the trick when you're in a pinch, but they definitely lack the pizzazz of the delicious refried beans that you get at your favorite Mexican restaurant. So I was motivated to create a super simple recipe that utilizes the convenience of canned beans and turns them into ultra delicious Homemade Refried Beans that are similar to the flavor-infused ones you get when eating out.

These ones are made with 5 simple steps, are perfectly rich and creamy, and are best when served on these Chicken Fajita Tacos or your favorite Mexican-inspired meals.

With a few pantry staples, you can get these refried beans on the table in just over 30 minutes. Simply sauté up some onions and garlic for a base of flavor that canned refried beans often lack.

Add the canned beans and low sodium broth to the pot and season with a blend of spices, including chili powder, cumin, and smoked paprika for that additional smoky bite. Once the beans have softened in the broth, use a potato masher to mash them up, finish them off with some oil and lime juice, and that's it! They're that easy to whip up!

Using canned beans means you don't need to waste precious time soaking the beans overnight or simmering them for an hour, making this one of the quickest and easiest side dishes. Pair it with homemade Mexican rice and roasted corn or dollop it on top of chicken fajita bowls or as the refried bean layer in this spooky 7 layer dip for a homemade twist!

Ingredients

Instructions

Step 1: In a large saucepan, heat 2 tablespoons olive oil over medium heat. Once hot, add onions and sauté for 5 minutes, stirring occasionally, until softened.

Step 2: Add garlic and cook 1 more minute.

Pinto beans, broth, and seasonings added to the saucepan.

Step 3: Add pinto beans, broth, chili powder, cumin, salt, oregano, and smoked paprika. Stir to combine.

Homemade refried beans mashed with a potato masher in a saucepan.

Step 4: Bring to a simmer, then remove from heat. Use a potato masher to mash beans to your desired consistency.

Step 5: Stir in the remaining 1 tablespoon of olive oil and lime juice. Serve warm.

⭐️ Quick Tip! If you want smoother refried beans, you can use an immersion blender to lightly blend the beans instead of just mashing them.

A chicken fajita taco piled high with all the toppings on a wood serving board.

My Top Tips!

⭐️ If you prefer to use dried pinto beans, instead of canned, rinse the dried beans then soak them in water overnight. Drain the beans. Bring 3 cups of beans to a boil in 12 cups of water. Then turn down to simmer for about 1 hour, or until tender. Then, drain again and cook beans according to the rest of the recipe below.

⭐️ If you'd like vegetarian refried beans, you can use low sodium vegetable broth instead of the chicken broth.