Refried Beans (or Frijoles Refritos)

Refried beans topped with slice of jalapeno and crumbled queso fresco.

5 from 5 votes

Homemade Refried Beans (Frijoles Refritos) is one of the easiest and yummiest Mexican foods to make. This creamy and vegetarian recipe makes a perfect side dish to any meal.

Prep Time8

Cook Time1

Total Time9

Course: Side Dish

Cuisine: Mexican

Servings: cup

Calories: 399kcal

Author: Maggie Unzueta

Ingredients

2 tablespoons olive oil
1 garlic clove finely diced
½ onion finely diced
2 cup pinto beans
1 cup bean broth (broth from cooking pinto beans)
1 tspn ground cumin
½ chicken bouillon cube
Queso Fresco optional
Jalapeño slices optional

Instructions

In a large sauce pan, heat the olive oil
Add the garlic and clove.
Stir constantly for 1 minutes or until onion is translucent.
Add the beans, bean broth, cumin, and bouillon.
With a potato masher, mash all the ingredients until the texture is like a puree.
Taste for good measure. Add salt, if desired.
Add desired toppings.
Enjoy.

Notes

You can use canned beans instead of freshly cooked beans.

Instead of bean broth, you can use:

Water + chicken bouillon
Chicken broth
Vegetable broth

You can use black beans instead of pinto beans.

Refried beans last 3-4 days in the fridge.

Refried beans last up to 6 months in the freezer.

Swap the chicken bouillon for 1 tspn salt for a completely vegetarian recipe.

Nutrition