These easy Refried Black Beans make a perfect side dish to go along with all of your Mexican-inspired favorites. They are loaded with flavor and can be enjoyed plain, as a warm cheesy dip or filled inside enchiladas, tacos, burritos or quesadillas!
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Homemade Refried Black Beans
Forget the canned refried beans - these homemade Refried Black Beans are a completely different ballgame. Whether you use dried black beans or canned black beans, this recipe is packed full of flavor that puts the store-bought stuff to shame.
Our refried beans are cooked with simple, fresh ingredients like onions, garlic, spices and bay leaves. We season with fresh lime juice, mash as desired, bake with cheddar cheese on top and serve with yummy toppings like sour cream and sliced jalapeño peppers.
How to Serve Refried Black Beans
Refried beans are so yummy on their own, stuffed inside your favorite tacos, burritos, enchiladas, quesadillas or spread onto Taco Pizza.
However, our favorite way to devour them is in the form of Refried Black Bean dip! Serve warm with your favorite toppings and tortilla chips for dipping, and just try not to eat the whole thing!
Toppings for Black Bean Dip
Some of our favorite toppings for Refried Black Bean dip include:
- Cheddar cheese
- Sour cream
- Sliced jalapeños
- Diced green chilis
- Fresh cilantro
- Salsa
- Pickled red onions
Other Amazing Chipotle Inspired Recipes
- Copycat Chipotle Cilantro Lime Rice
- Homemade Guacamole
- Refried Black Beans or Copycat Chipotle Black Beans
- Spanish Rice would be amazing too.
- Homemade Fresh Salsa
- Cheddar Queso
Ingredients in this Refried Black Beans Recipe
- Black Beans - you can use either dried beans or canned. We have given you instructions on how to do both.
- Avocado Oil - you can substitute olive oil, or another type of cooking oil if you would like.
- Onions - we like to use white or yellow onions, finely diced.
- Garlic - fresh minced garlic tastes best.
- Dried Oregano - if you can find Mexican oregano, use that. Otherwise, Italian oregano will work.
- Spices: in order to make these taste like Chipotle, we add chili powder, cayenne pepper and cumin. These are just for flavor and can be adjusted to your liking. Another great seasoning to add is about a tablespoon of the sauce from a can of chipotle peppers in adobo sauce. It’s deliciously spicy and smokey.
- Salt - sea salt works great.
- Bay Leaves - fresh bay leaves have the best flavor, as opposed to dry bay leaves. In order to make them last longer, you can store them in your freezer for up to 6 months!
- Lime Juice - this is to season your black beans after they have cooked. Fresh lime juice always tastes best.
- Cheddar Cheese - we love topping Refried Black Beans with shredded cheddar cheese, but you could also substitute (or add) goat cheese, queso fresco, chihuahua cheese or Monterey Jack.
- Toppings: our favorites include sour cream and thinly sliced jalapeños!
How to Make Refried Black Beans
- Cook your beans. See above for instructions on cooking dried beans. You can also substitute canned beans and skip this step.
- Cook onion and garlic. In a large pot, add the avocado oil and heat over medium heat. Add the chopped onion and sauté until golden brown, or about 5-7 minutes. Next, add the garlic and cook until garlic is soft and tender, or about 2 more minutes.
- Add beans and cook. Next, add in the black beans, oregano, chili powder, cayenne pepper, cumin, salt and bay leaves. Add water until the beans are barely covered and continue to cook on medium heat for 30 minutes, or until most of the water has evaporated.
- Whisk. Remove the bay leaves and squeeze lime juice into the beans. Add beans to the bowl of a stand mixer with the whisk attachment and whisk on medium speed for 2 minutes, or until the beans are mashed and at the desired consistency.
- Bake. Transfer the beans to a baking dish and cover with shredded cheddar cheese. Bake in a preheated 350 degree oven for about 15 minutes, or until the cheese is melted.
- Serve. Remove from the oven and let cool for a few minutes before topping with sour cream, sliced jalapeños or your other favorite toppings. Serve with tortilla chips. Enjoy!
How to Cook Dried Black Beans
Cooking Beans in Instant Pot
- Pour beans into a large bowl and sort out any broken beans. Rinse, drain then add to the Instant Pot.
- Close the Instant Pot and turn the steam release valve to the sealing position. Pressure cook on high for 30 minutes, then let the Instant Pot natural release for about 15 minutes.
- After 15 minutes, quick-release any remaining pressure.
Cooking Beans in a Slow Cooker
- Pour beans into a large bowl and sort out any broken beans. Rinse, drain then add to the slow cooker.
- Cover with cool water or broth, about 1" above beans, and cook on high for 5-7 hours, or until beans are tender.
Cooking Unsoaked Beans on the Stovetop
- Pour beans into a large bowl and sort out any broken beans. Rinse, drain then add to a large pot.
- Cover with cool water about 1" above the beans. Place a lid on the pot and bring to a boil. Reduce to a simmer and cook for about 2 hours, or until the beans are soft.
Do I Have to Soak the Beans First?
No - all of the instructions so far have shown you how to make this recipe without soaking your dry beans. If you would prefer to soak your beans, they will end up taking less time to cook (about 30 minutes less if you use the stovetop method).
Here are two simple ways to soak your dry black beans:
Quick Soak Beans (Stovetop Method)
- Pour beans into a large bowl and sort out any broken beans. Rinse, drain then add to a large pot.
- Cover with cool water, about 1" above beans, then bring to a boil. Boil beans for 3 minutes, then turn off heat and let stand for 1-4 hours.
- After they have soaked, drain beans and rinse in cool water. Cook as directed.
Soak Beans Overnight (Stovetop Method)
- Pour beans into a large bowl and sort out any broken beans. Rinse, drain then add to a large pot.
- Cover with cool water, about 1" above beans. Place a lid on the pot and let soak overnight, or up to 12 hours.
Refried Black Bean Tips
- You can substitute pinto beans if you would prefer. They are super creamy and make great refried beans.
- Be sure and chop your onions finely and cook them until they are meltingly soft. Texturally, your Refried Black Beans will taste best this way.
- Whisk your beans to mash them up as much as you would like. Some people prefer their refried beans a little chunkier while others like them silky smooth.
- You can use a potato masher instead of the stand mixer to mash the beans if you want.
- If you are short on time, there’s no shame in using canned black beans!
Storing and Reheating
- Store: transfer any leftover Refried Black Beans to an airtight container and store in the fridge for up to 4 days.
- Reheating: to reheat, transfer to a pot or skillet and add a couple of tablespoons of chicken broth (or water). Heat over medium heat, stirring frequently, until the beans are warmed through.
Refried Black Beans Recipe
Ingredients
- 1 lb Dried Black Beans or 4 cans black beans
- Water only need if cooking dry beans
- 2 Tablespoons Avocado Oil
- 2 cups Onions white or yellow, minced
- 6 cloves Garlic minced (about 2 tablespoons)
- 1 tsp Dried Oregano
- 1 tsp Chili Powder
- 1 pinch Cayennne Pepper
- 1 teaspoon Cumin
- 2 tsp Salt
- 2 large Bay Leaves
- 1 medium Lime juiced
- 1 cup Cheddar Cheese
Toppings
- ½ cup Sour Cream
- 1 medium Jalapeño sliced
Instructions
- To cook dry beans, first pour them into a large bowl and sort out the broken beans. Rinse, drain and add to a large pot. Cover with cool water about 1" above the beans. Place a lid on the pot and bring to a boil. Reduce to a simmer and cook for about 2 hours, or until the beans are soft. (Note: if using canned beans, you can skip this step)
- Preheat oven to 350 degrees F.
- In a large pot, add the avocado oil and heat over medium heat. Add onion and sauté until golden brown, or about 5-7 minutes. Add garlic and cook until garlic is soft and tender, or about 2 more minutes.
- Next, add in the black beans, oregano, chili powder, cayenne pepper, cumin, salt and bay leaves. Add water until the beans are barely covered and continue to cook on medium heat for 30 minutes, or until most of the water has evaporated.
- Remove the bay leaves and squeeze lime juice into the beans.
- Remove bay leaves and squeeze lime juice into the beans.
- Add beans to the bowl of a stand mixer with the whisk attachment and whisk on medium speed for 2 minutes, or until the beans are mashed and at the desired consistency.
- Transfer the beans to a baking dish and cover with shredded cheddar cheese. Bake for about 15 minutes, or until the cheese is melted. Remove from the oven and let cool for a few minutes before topping with sour cream, sliced jalapenos or your other favorite toppings. Serve with tortilla chips. Enjoy!
Nutrition
Here are some more of our favorite Mexican-inspired recipes!
- Chipotle Black Beans
- Jalapeno Popper Dip
- 7 Layer Bean Dip
- Easy Spanish Rice
- Cheesy Green Chili Rice Casserole
- Best Guacamole
- Warm Cheesy Bean Dip
- Refried Black Beans
- More Tex Mex Recipes
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This recipe for homemade Refried Black Beans is packed full of flavor that puts the store-bought version to shame. They make the perfect side dish to go along with all of your Mexican-inspired favorites.
Beth
This sounds great! I love the idea that you don't have to soak the beans first! These will be gobbled up for sure in my home!
The Carefree Kitchen
Thanks, Beth, I hope you love them too!
Ashley
These were easy and delicious. I will definitely make them again!
The Carefree Kitchen
So glad to hear that, Ashley! Thanks for letting me know.