Learn how to make canned refried beans taste better....just like the ones at your favorite Mexican restaurant! Ready in less than 10-minutes with simple ingredients!
With just a few simple seasonings, you can learn how to make canned refried beans better!
If you're making a South of the Border dinner, you can easily dress-up a can of refried frijoles to taste better than "restaurant quality refried beans" with just a few seasonings.
Why you'll love this recipe!
- Quick and easy - in less than 10-minutes you can have restaurant quality beans from a can!
- Affordable - canned beans are pretty inexpensive; for less than $1 you can easily make 3 ½-cup servings, if not 4!
- Healthy -legumes are good for you, have tons of soluble fiber, low-fat, low-cholesterol!
- Versatile - serve them as a side dish, or use in tacos, on tostadas or as a dip!
Here's what you'll need:
Canned refried pintos are typically not nearly as flavorful as the one's in the restaurant, but here's how to doctor these up into a delicious bean puree with only a few simple ingredients.
- Canned refried beans (this recipe uses refried pintos; you can use refried black beans, too)
- Small can of diced chile peppers
- Ground cumin
- Ground chile powder
- Marinated jalapenos
How to make it
The process is relatively simple, but it's important to know you don't need to add any additional oil to the skillet; the canned beans already have enough oil in them. Keep the heat relatively low, as they do burn easily!
- Heat a large skillet on medium-low heat; add beans and any liquid
- Allow to cook and soften for about 3-minutes
- Add ground cumin, chile powder, green chiles and jalapeno juice
- Combine well and serve
What does refried mean?
It means the "frijoles,"are cooked and seasoned, then pureed into a smooth consistency. You'll find refried pinto beans on most Mexican restaurant menus, often as a staple side dish and typically with Mexican rice.
Are they vegetarian?
Not all canned refried beans are vegetarian. For example, on the ingredient label of a can of Old El Paso "Traditional," you'll see ingredients listed as "partially hydrogenated lard"--this is animal fat which serves as a flavorant and binding agent and is NOT vegetarian.
Conversely, vegetarian is usually indicated on the front label and the ingredient list will list soybean oil or some other oil as the binding agent.
What's the difference between Borracho and Charro?
Basically, Borracho and Charro are both cooked pintos that include stewed tomatoes, peppers, garlic, onion and other spices and seasonings. The primary difference is Borracho (which means"drunk ") usually contain beer in the cooking broth.
Serve these restaurant quality refried beans as a side with Mexican rice, or on a crisp corn tostado as an entree!
They also make a quick and easy homemade burrito or taco-just spread some on a warm flour or corn tortilla, garnish with salsa, sour cream, avocado, cilantro, jalapenos or Cotija cheese!
Reheat in a non-stick skillet on medium-low heat; if the mixture needs a little liquid, add water.
Combine well and serve! If you re-heat in a microwave, use the "reheat dinner" setting and cover the bowl with a paper towel as they tend to splatter and dry out.
Restaurant Quality Refried Beans
- 1 28 ounce can of refried beans
- 1 4 ounce can diced green chiles
- 1 tablespoon ground cumin
- ½ tablespoon chile powder
- 1 tablespoon juice from marinated jalapenos
- Heat non-stick skillet on medium low
- Add beans with their liquid; use a spatula to mash and stir them
- Add remaining ingredients; combine well and heat thoroughly
- Garnish with cilantro, jalapenos, cheese or avocado
- Reheat in a non-stick skillet on medium-low heat; if they're too thick, add water.
- If you reheat beans in a microwave, use the "reheat dinner" setting and cover the bowl with a paper towel as the beans tend to splatter and dry out.
♥ If you make this recipe, please leave a comment and rating below! Thank you!