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, Tex-Mex or Mexican dinner, and you need a side of refried beans, you can easily dress-up canned refried beans to taste just as good as "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!
Beware that some canned refried beans - doesn't matter the brand - it could be Rosarita's™ or Old El Paso's™ refried beans, some of them contain lard. In case you don't know, lard is the white fat of a pig and it is the fattiest portion of the animal.
Granted, it gives a deep rich flavor, but it's not healthy at all. "Plain" refried beans with no lard will be say "vegetarian" or "no fat" on the front of the can.
Here's how to make canned refried beans taste better with a few just seasonings and no lard.
Here's what you'll need
"Vegetarian" or "no fat" canned refried pintos are typically not nearly as flavorful as the one's in the restaurant, but here's how to make canned beans taste better 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 chile powder
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 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 beans?
Basically, Borracho and Charro are both cooked pintos that include are not pureed, but 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.
I usually make these quick and easy refried beans as a quick snack or as a side dish to Adobo Chicken and Mexican Rice.
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♥ If you make this recipe, please scroll down and leave a comment and rating below! Thank you!
Restaurant Quality Refried Beans
- 1 28 ounce can of refried beans , vegetarian or no fat
- 1 4 ounce can diced green chiles , undrained
- 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 them1 28 ounce can of refried beans
- Add remaining ingredients; combine well and heat thoroughly1 4 ounce can diced green chiles, 1 tablespoon ground cumin, ½ tablespoon chile powder, 1 tablespoon juice from marinated jalapenos
- Garnish with cilantro, jalapenos, cheese or avocado (optional) and serve
- 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.
very simple additions to greatly improve canned beans.
so many options with canned refried beans to simplify dinner especially if everything else made from scratch. i have prepped the #10 canned beans for years and either used dutch oven in the field or microwave and finish in the salamander or broiler.
finish with cotija, or mix in cheddar jack, or Monterey jack or colby/cheddar. i usually have pickled carrots, onions, jalapeno and just used the brining juice from that.
your simple recipe breaks it down, smoked paprika, green chile or prepped hatch green chili and that's basically it.
Thank you, Jeff! I love the addition of pickled onions and jalapenos!
Dee d says
This is so good! Love it! I always get lots of compliments and people think it’s from scratch.
Thank you!!! Our little secret, huh????
Blossom Smith says
I’ve never attempted to make refried beans from scratch, but this recipe may just change that. I’m always looking for meatless dinner ideas, and this recipe would be great served with some warm tortillas and a nice salad. Thanks for sharing!
Thanks, Blossom! I hope you like them!