Quick Homemade Refried Beans

Quick Homemade Refried Beans

Last week I was dying for quesadillas almost everyday.  We didn’t really have any dinner plans and Lo said “go make yourself a dang quesadilla”.  Just kidding that’s from Napoleon Dynamite.  We had hot dogs one night and I didn’t really like them, so while he finished up the dogs the rest of the week, I ate quesadillas because they sounded amazing.  I didn’t have any cooked meat (beef or chicken) so I wanted refried beans in the quesadilla.  I ran out of canned refried beans the week before when I made quesadillas, so I decided I needed to make my own.

I used a combination of a few recipes that I googled and it turned out pretty well considering I didn’t have any pinto beans.  I rarely run out of beans, but I figured I’d just make it with black beans.  I realized I only had one can of black beans (which makes me a little panicky), so I also used one can of kidney beans (only because I opened it thinking it was black beans and instead it was kidney).  I couldn’t even tell that I used the wrong type of beans – so I suggest just use whatever you have!

I didn’t get a picture of the refried beans by themselves.  They look disgusting anyway.  But they taste so good!  Instead, here’s a picture of the delicious quesadilla I made with them instead.


Quick Homemade Refried Beans
Recipe Type: gluten free, side dish
Cuisine: Mexican
Author: Val @ That’s What We Did
Prep time:
Cook time:
Total time:
Serves: 6-8
These refried beans make a great side dish or filling for tacos or quesadillas.
  • 2 tablespoons coconut or canola oil
  • 2 garlic cloves, peeled
  • 2 (15 ounce) cans pinto beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • salt to taste
  • 1/2 lime, juiced
  1. Heat canola oil in a heavy skillet over medium heat.
  2. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.Smash garlic cloves in skillet with a fork to break into pieces.
  3. Stir pinto beans, cumin, chili powder, cayenne pepper, and salt into mashed garlic and cook until beans are heated through, about 5 minutes, stirring occasionally.
  4. Smash bean mixture with the back of a wooden spoon or a potato masher for your preferred texture. I like mine fairly chunky. Squeeze lime juice over smashed beans and stir until combined.
The recipe calls for pinto beans, but I was out of them last week and dying for refried beans, so I used 1 can black beans and 1 can kidney beans, both drained and rinsed.

I had some leftover refried beans after making a few quesadillas, so we made tacos on Saturday with ground beef and used the rest of the refried beans in those.

I’m positive I’ll be making these again soon!

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