A warm skillet of frijoles refritos makes even a simple meal feel complete. These creamy Mexican refried beans start with convenient pinto beans and a little onion and garlic, then get mashed until just the way you like them. A small squeeze of lime wakes up their earthy flavor, ready for scooping with a tortilla or tucking into a burrito.
Why you'll love these refried beans
These beans are ready in about 25 minutes, with a soft, spoonable texture and the savory aroma of onion in the pan. Mash them smooth or leave a few whole for texture. A little water brings everything together, and the beans thicken as they stand.
Ingredients and cooking tips
Canned pinto beans keep the recipe quick; drain and rinse them before adding them to the skillet. If you have home-cooked beans, use about 3 cups and replace the water with their cooking liquid. Add salt to taste, since beans vary in seasoning. Cook the onion until tender before adding garlic, then let the beans simmer briefly before mashing.
Keep extra water nearby. Add a splash at a time for creamy beans, or simmer a little longer if you prefer them thicker. Finish with the lime and optional cilantro just before serving.
What to serve with frijoles refritos
Set the skillet on the table with Mexican red rice, warm tortillas, and a spoonful of rajas con crema. They make a satisfying side for tacos, too. For another comforting bean dish, try frijoles charros.
Frequently asked questions
Can I use black beans?
Yes. Drained black beans work with the same method; adjust the liquid and salt to taste.
How do I store leftovers?
Refrigerate in a covered container for up to 4 days. Reheat gently with a splash of water, stirring until hot and creamy again.
Frijoles Refritos (Mexican Refried Beans)
Ingredients
- 2 tablespoons neutral oil
- ½ medium white onion finely chopped
- 2 cloves garlic minced
- 2 15-ounce cans pinto beans, drained and rinsed
- ¾ cup water plus more as needed
- ½ teaspoon fine salt or to taste
- 1 teaspoon fresh lime juice
- 1 tablespoon chopped cilantro optional
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes.
- Stir in the garlic and cook for 30 seconds, until fragrant. Add the drained beans, water, and salt. Bring to a gentle simmer and cook for 5 minutes.
- Mash the beans in the skillet to your preferred texture. Simmer for another 3 to 5 minutes, stirring and adding a little water if needed; the beans will thicken as they cool.
- Stir in the lime juice, taste for salt, and finish with cilantro if using. Serve warm.
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