Twenty Minute Refried Beans

5 from 1 reviews

These refried beans come together in no time and are tastier AND healthier than the canned versions that you can find at the grocery store!


  • 1/2 onion, finely diced
  • 2 cloves of garlic, finely minced
  • 1 tablespoon vegetable oil
  • 2 15.5 oz cans pinto beans, drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 cup veggie or chicken stock, plus more if it gets too thick
  • Optional additions: queso fresco (or any crumbly Mexican cheese), jalapeno, cilantro, lime juice


  1. Add your vegetable oil to a skillet over medium – medium/high heat.
  2. Add your onions and garlic, season with salt and pepper, and cook until softened, stirring often.
  3. Add your drained beans to the veggies and mash with a potato masher until it has reached the consistency you want.
  4. Add your seasonings and chicken stock. Season to taste with salt and pepper, and stir to combine. Cook for several minutes over medium heat, stirring often, so that the flavors can combine. At this point, if your beans get too thick, add stock periodically to thin it out. This will just depend on your preference of texture.
  5. Season to taste and add any additions that you would like!


I like my refried beans to remain a little chunky for some good texture, but if you want yours completely smooth, forego the potato masher and just puree your drained beans in a food processor until smooth before adding into the skillet with the onions and garlic

My favorite way to use these beans is as a base for tacos, spread across a corn tortilla with toppings piled on top!