Simple refried black beans are one of my favorite go-to dishes when we eat Mexican food at home. Creamy, comforting, and full of flavor, this dish is easy to make and always satisfying. Whether we’re having burritos, enchiladas, or tacos, this bean dish always finds its way to the table.
A Delicious and Flexible Side
This recipe starts with cooked black beans—either canned or homemade—gently mashed and simmered with onions, garlic, and a bit of oil or butter for richness. I like to stir in a handful of grated cheese at the end. It melts into the beans, making the texture velvety and the flavor even more comforting.
The beauty of refried black beans is how well they pair with everything. They’re a fantastic filling for burritos or tacos, and they make a perfect side dish for enchiladas or grilled meats. Sometimes we even scoop them up with warm flatbread or tortillas when we want something quick and hearty.
Quick, Satisfying, and Always a Hit
These beans come together quickly and don’t require fancy ingredients. Yet the result is a dish that feels special—earthy, cheesy, and deeply satisfying. With just a few pantry staples, you can whip up a bowl in 30 minutes.
In our home, this is one of those recipes we come back to again and again. It’s cozy, flexible, and always a hit at the table.
Serve these refried black beans with cheese alongside my fresh pico de gallo recipe or in a bowl with grilled chicken and veggies. However you enjoy them, they’re sure to become a favorite.
Simple Refried Black Beans with Cheese
Ingredients
- 2 tbsp canola oil
- 1 tbsp butter
- 1 medium onion finely chopped
- 1 garlic clove minced
- 2½ dl approximately 1 cup canned black beans
- Reserved liquid from canned black beans
- ½ tsp salt
- 1 dl Grated Monterey Jack cheese or Cheddar for topping
Instructions
- Heat 1 tablespoon of canola oil in a skillet over low heat. Sauté the chopped onion for about 5 minutes until translucent.
- Add the minced garlic and continue to sauté for an additional 2 minutes. Remove the onion and garlic mixture from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of canola oil and 1 tablespoon of butter. Once the butter has melted, add the black beans along with their reserved liquid.
- Using a potato masher, mash the beans in the skillet to your desired consistency.
- Stir in the sautéed onion and garlic mixture, and add salt to taste.
- Continue to cook over medium heat until the mixture thickens slightly. If a looser consistency is preferred, add a small amount of water to achieve the desired texture.
- Sprinkle grated Monterey Jack cheese over the top of the bean mash and serve hot.
Notes
Serving Suggestions:
- Serve as a side dish with tacos, burritos, or grilled meats.
- Use as a filling for quesadillas or enchiladas.
- Spread on toast or tortillas for a quick snack.
- Top with sour cream, chopped cilantro, or sliced jalapeños for added flavor.
