Mexican Refried Beans Recipe

5 from 4 votes

Make restaurant-quality Mexican Refried Beans at home in no time. This recipe is easy to follow and guarantees a flavorful dish that everyone will love!

Cook Time15

Total Time15

Course: Side Dishes

Cuisine: Mexican

Diet: Gluten Free

Servings:

Calories: 201kcal

Author: Linda

Ingredients

4 tbsp. lard or vegetable oil
1 lb. pinto beans cooked (see my Oven Beans recipe)
1 to 1 1/2 cups water
1/2 tsp. cumin
1/8 tsp. ground cayenne pepper optional
1 tsp. Goya all-purpose seasoning or 3/4 tsp. salt
Cilantro chopped scallions, and cotija cheese for garnish

Instructions

Heat the lard in a large skillet over medium-high heat. Add the cooked beans, stir well, then cover and let cook for 4-5 minutes.
Once the beans are nice and warmed, begin mashing them by using the back of a wooden spoon. As you mash, the insides of the beans will come out and make the mixture quite dry. Keep the water close to the stove so you can drizzle some in as needed throughout the process. If the beans don't seem to want to mash, just put the lid back on and try again in a few minutes. Sometimes they just need to warm up a bit more.
Keep mashing away and adding water as needed until you get the consistency of refried beans you prefer. If you accidentally add too much water, just keep the lid off and let the liquid cook off through the steam. Stir in the cumin, cayenne pepper (if using), and Goya (or salt).
Serve warm, topped with cilantro, scallions, and cotija cheese.

Notes

To store Mexican Refried Beans, place them in an airtight container and refrigerate for up to 4 days. For freezing, place them in a freezer bag for up to 3 months.

To reheat, thaw in the refrigerator if frozen, then warm on the stove over medium heat, adding a bit of water if needed to achieve the desired consistency. Alternatively, you can reheat in the microwave, stirring occasionally, until heated through.

Nutrition