Refried Beans

Refried Beans

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 15 mins
  • Total: 20 mins
  • 2 1x
  • Entrées, Sides & Main Dishes
  • Mexican

Servings 2 1x

Scale Tap or hover over number to scale servings

Refried beans, a simple recipe, that only requires a few ingredients. It’s a delicious dip, but you can also use it to make all kinds of Mexican dishes.


  • 1 tbsp extra virgin olive oil (optional)
  • 2 cloves of garlic, sliced
  • 1/4 onion, chopped
  • 1 15-ounce can of pinto beans (425 g), drained and rinsed, see notes
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes (optional)
  • 1/4 cup water (60 ml)


  1. Heat the oil in a skillet and cook the garlic and onion over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. If you’re oil-free, just use some water or vegetable stock instead of the oil.
  2. Add the beans and spices (cumin, salt and red pepper flakes), stir and cook over medium heat for 2-3 minutes, stirring frequently.
  3. Add the water and simmer for 5-10 minutes more, stirring occasionally.
  4. Finally, mash the beans using a potato masher, a fork or an immersion blender (my favorite one).
  5. Serve immediately (I add some chopped fresh cilantro on top) or keep leftovers in an airtight container in the fridge for 4-5 days.


  • Any type of beans is okay. You can also use 1 and 1/2 cups of cooked beans (250g), if you don’t want to use canned beans.
  • If you want to reduce the amount of sodium, just wash really well the canned beans or add less salt.


  • Serving Size: 1/2 of the recipe
  • Calories: 180
  • Sugar: 0.9 g
  • Sodium: 660 mg
  • Fat: 8.2 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 21.6 g
  • Fiber: 6.2 g
  • Protein: 6.5 g