Easy Refried Black Beans Recipe using Dried Beans

Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a few black beans and chopped cilantro sprinkled on top. On the counter are tortilla chips in a bowl.
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Move over pinto beans, Refried Black Beans are here!  Creamy, rich, smokey, and delicious, this refried black beans recipe will become your new favorite addition to so many things.  I put them on tostadas, on salads, on toast, layered in casseroles, mixed into soups, and use as a dip.  They couldn’t be easier to make either.  You just cook the beans in a pot and then blend.  Save in your fridge and use them all week.  Or freeze portioned out and enjoy them for months!

BLACK BEANS: LOADED WITH FIBER & PROTEIN

Refried beans are quite literally beans that are fried/cooked two times.  They are first cooked and then mashed and cooked again.  They are usually made with pinto beans, which have a milder flavor and contain a slightly more carbs and a higher fat content than black beans, attributed mainly to their high starch content.  In this recipe, I love to use black beans!  I always have them on hand to make Slow Cooker Brazilian Black Bean, as well as so many other yummy dinners. 

Black Beans are a fantastic source of both fiber and protein, which is why they are a staple in vegetarian or vegan diets.  They have a whopping 15g of protein and 15g of Fiber in 1 cup!  They have a deep, rich flavor and can be incorporated into a variety of recipes to add rich flavor, bulk them up, or replace meat.  For flavor and texture, I add them to Mushroom and Black Bean Tostadas and Weeknight Black Bean Taco Bowl Bar.  For a meat alternative I add them to my Creamy Cajun Beans and Cauliflower over Quinoa and Quinoa and Black Bean Burritos.

 

Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a tortilla chip dipped in and a few black beans and chopped cilantro sprinkled on top. On the counter are tortilla chips in a bowl.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a medium pot and a  mini food processor to blend up the beans.

PREP-AHEAD STEPS FOR YOUR REFRIED BLACK BEANS RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Rinse the beans with cold water, then place in Bowl. Cover the beans with cold water so that the water is about 1 inch higher than the beans.  Soak the beans overnight in the fridge.

 

COOK THE REFRIED BLACK BEANS 

Drain the beans, rinse and then add the beans to large pot and cover with water (about 3-4 cups). Mix in the minced garlic, chili powder, cumin, and salt. Bring to a boil over medium-high heat, about 8-10 minutes.Turn the heat down to low, cover and simmer for 30 minutes.

Hand holding small bowl with chili powder, cumin, and salt over pot with dried black beans for refried black beans recipe.

Using a slotted spoon, transfer 1 cup of the cooked beans to a food processor with with 1/4 cup of the cooking liquid, 1 clove of garlic, and the cumin. Pulse to mince the garlic and blend up the beans. Then blend until smooth.

 

Spoon adding cooked black beans to food processor for refried black beans recipe.

For the rest of the cooked beans, add them to to food processor in batches (depending on the size of your processor). You want the beans mostly blended, but with some texture. Scrape down the sides of the processor and add more cooking liquid if needed, 1 tablespoon at a time.Spoon scooping pureed black beans over food processor for refried black beans recipe.

After all of the beans are pureed, add the beans to a preheated skillet or frying pan on medium heat with 1 tsp olive oil. Stir the beans around as they cook for so as not to burn them. Cook for 5 minutes.

RECIPE FAQS

Can I use canned black beans?

You can make this recipe using 3 cans of 14-15 ounce cooked beans.  If you use canned beans, first rinse and drain the beans.  Then move directly to the step adding them to the food processor.

How long will these last in the fridge?

These black beans will last 5-6 days in the fridge in a sealed container.

Can I freeze these refried beans?

Yep!  These freeze great.  Just portion them out into freezer bags and flatten them.  You can store them in the freezer for up to 6 months.  To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.

ENJOY!  😍 Carrie

Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a few black beans and chopped cilantro sprinkled on top. Tortilla chips on the counter.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Easy Refried Black Beans Recipe with Dried Beans

Creamy, rich, smokey, and delicious, this refried black beans recipe will become your new favorite addition to so many things.  Put them on tostadas, on salads, on toast, layered in casseroles, mixed into soups, or use as a dip.  They couldn't be easier to make either.  You just cook the beans in a pot and then blend.  Save in your fridge and use them all week.  Or freeze portioned out and enjoy them for months! #refriedbeans #blackbeans

Course Appetizer, Side Dish
Cuisine Mexican
Keyword black beans, mexican sides, refried beans
Prep Time 5 minutes
Cook Time 45 minutes
Soaking time 8 hours

Ingredients

  • 16 oz Dry Black Beans (see notes for canned black beans)
  • 3-4 cups water
  • 3 cloves Garlic, minced divided
  • 3 teaspoons Chili Powder
  • 2 teaspoons Ground Cumin divided
  • 2 teaspoons Salt
  • 1 teaspoons Extra Virgin Olive Oil

Instructions

Prep-Ahead Steps

  1. Rinse the dried black beans with cold water, then place in Bowl. Cover the beans with cold water so that the water is about 1 inch higher than the beans.  Soak the beans overnight in the fridge.

    Hand holding dried black beans for refried black beans recipe.
  2. Mince the garlic cloves. Divide: Half will go into the pot when you cook the beans. Half will go into the food processor.

Cooking Steps

  1. Drain the beans, rinse and then add the beans to large pot and cover with water (about 3-4 cups). Mix in half of the minced garlic, all of the chili powder, half of the cumin, and the salt. Bring to a boil over medium-high heat, about 8-10 minutes.Turn the heat down to low, cover and simmer for 30 minutes.

    Hand holding small bowl with chili powder, cumin, and salt over pot with dried black beans for refried black beans recipe.
  2. Using a slotted spoon, transfer 1 cup of the cooked beans to a food processor with with 1/4 cup of the cooking liquid, the other half of the minced garlic, and half of the cumin. Pulse to mince the garlic and blend up the beans. Then blend until smooth.

    Spoon adding cooked black beans to food processor for refried black beans recipe.
  3. For the rest of the cooked beans, add them to to food processor in batches (depending on the size of your processor). You want the beans mostly blended, but with some texture. Scrape down the sides of the processor and add more cooking liquid if needed, 1 tablespoon at a time.

    Spoon scooping pureed black beans over food processor for refried black beans recipe.
  4. After all of the beans are pureed, add the beans to a preheated skillet or frying pan on on medium heat with 1 tsp olive oil.  Stir the beans around as they cook for so as not to burn them. Cook for 5 minutes. Serve and enjoy!

    Creamy, rich, smokey, and delicious refried black beans recipe in a bowl with a few black beans and chopped cilantro sprinkled on top. On the counter are tortilla chips in a bowl.

Recipe Notes

  1. You can make this recipe in 15 minutes by using 3 cans of 14-15 ounce cooked beans.  If you use canned beans, first rinse and drain the beans.  Then move directly to the step adding them to the food processor.

Quinoa and Black Bean Burritos

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Quinoa Black Bean Burritos are a scrumptious family dinner!  Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Quinoa and Black Bean Burritos are a scrumptious eat-with-your-hands family dinner!  They are packed with protein and fiber, but also ooey-gooey cheese, tomato, cilantro, and sour cream!  The ‘meat’ in this recipe is a flavorful taco-seasoned quinoa, black bean, and cauliflower filling.  I mean, could it get any healthier!?  But yet, it tastes like a burrito, it looks like a burrito, and it oozes like a burrito!

These Quinoa Black Bean Burritos are also such an easy Meal Prep idea because you can prep them entirely ahead and wrap them individually in foil.  Then toss them into the oven to warm through and enjoy! 

And….they are a great way to use ingredients from your pantry!  

Click here to get more pantry dinner ideas and  Pantry Must-Haves for Quick & Easy Dinners!

Quinoa Black Bean Burritos cut in half and standing face up on counter.  Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Protein and Fiber! 

We all know that protein and fiber are important, but do you know if you’re getting enough each day?  It’s recommended that Women get at least 25g of Fiber and 46 grams of Protein per day (for the average sedentary woman).

I try to keep my carb intake down, so I generally eat a high protein diet.  However, when I checked my daily fiber intake, I was only at about 15g and was really surprised!!  Track your Fiber for a day or two and see how you stack up. 

1 cup of cooked quinoa has 8g of protein and 5g of fiber.  Black Beans have a whopping 15g of protein and 15g of Fiber in 1 cup!  Both are a great source of healthy protein and fiber!

Other Black Bean and Quinoa Recipes I love:

Quinoa Black Bean Burritos cut in half and stacked on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a small-medium pot with lid for the quinoa. You also need a large skillet/frying pan for making the filling. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD STEPS FOR YOUR QUINOA & BLACK BEAN BURRITOS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Quinoa

I love quinoa in this recipe because it just perfectly melds with the other ingredients and absorbs the taco seasoning.  It’s also a superfood that’s much healthier than using rice.  That said, you could certainly swap the quinoa for rice if you prefer.  

Start by rinsing the quinoa thoroughly in a strainer, then adding it to the water with the salt. Bring the water to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. Then turn off the heat, but leave the cover on for another 5 minutes.

Prep the rest of the ingredients

I love adding cauliflower to this recipe because the flavor completely transforms and for these 3 reasons:

  1. It is your main vegetable and makes this a balanced meal.  That means it brings the vitamins and nutrients that you would not be getting from the other ingredients.
  2. It balances out the calories and carbs from the quinoa and black beans.  Without the cauliflower, you would need to add more quinoa and beans.
  3. It provides the ‘meaty’ texture that we usually have in a burrito from the beef.  

You can leave the cauliflower out if you want, but you will have less filling and therefore, less burritos.  You will want to add another 1/2 can of beans and another 2 cups of quinoa for 10 burritos.

Cut the cauliflower florets into small pieces.  You want these to blend into the filling not be too big in the burrito.  

Cauliflower florets in hand for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Shred the cheese.  Dice the tomato.

COOK & ASSEMBLE YOUR QUINOA & BLACK BEAN BURRITOS

To a preheated large pan/skillet, add the oil and then the cauliflower florets. Cook for 5 minutes until they are browned.

Drain the black beans of any excess liquid and add them to the cauliflower in the pan. Then add 2 cups water and bring to a simmer.

Add the quinoa and stir to combine.  Add the taco seasoning and chili powder. Taste for seasoning and add salt as needed (depends on how salty your taco seasoning is).

Assemble!

When you are ready to assemble, warm your tortillas. I like to give them a light grill in a pan, but you can also warm them in the microwave.

Lay the tortilla on a flat surface and add 1/2 cup of the Quinoa Black Bean filling towards the bottom.  Add the other toppings…Cheese, tomatoes, cilantro, sour cream.

Then roll the burrito by first folding over the bottom of the tortilla over filling. Then fold in the sides and roll it up.  You can serve it now or if you want to store and reheat later, place on a square piece of aluminum foil on a diagonal, towards the bottom point. Roll it up and then fold the sides under.

 

  

ENJOY!  😍 Carrie

Quinoa Black Bean Burritos cut in half and stacked on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
Quinoa Black Bean Burritos cut in half and standing face up on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
5 from 1 vote
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Quinoa Black Bean Burritos

Quinoa and Black Bean Burritos are a scrumptious eat-with-your-hands family dinner!  They are packed with protein and fiber, but also ooey-gooey cheese, tomato, cilantro, and sour cream!  The 'meat' in this recipe is a flavorful taco-seasoned quinoa, black bean, and cauliflower filling. Easy to prep in advance and wrap individually! #vegetarianburritos #blackbeanburritos #blackbeanrecipes #quinoarecipes #burritorecipe

Course Main Course
Cuisine Mexican
Keyword black beans, burrito, mexican food, quinoa, tacos, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 Burritos
Calories 396 kcal
Author Carrie Tyler

Ingredients

Quinoa

  • 2/3 cup Uncooked Quinoa
  • 1 1/3 cup Water
  • 1 tsp Salt

Burrito Quinoa Black Bean Filling

  • 1 tsp Olive Oil
  • 4 cups Cauliflower florets (small pieces)
  • 15 oz Black Beans, canned
  • 3 Tbsp Taco Seasoning
  • 2 tsp Chili Powder
  • 2 cups Water

Burritos

  • 10 10" Flour tortillas
  • 10 oz Shredded Cheddar cheese
  • 10 oz Sour Cream
  • 1 bunch Fresh Cilantro
  • 2 Large Tomatoes

Instructions

Prep Ahead Steps

  1. Start by rinsing the quinoa thoroughly in a strainer, then adding it to the water with the salt. Bring the water to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. Then turn off the heat, but leave the cover on for another 5 minutes.

  2. Cut the cauliflower florets

    Cauliflower florets in hand for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  3. Shred the cheese (if needed). Dice the tomato.

Cook the Quinoa Black Bean Filling

  1. To a preheated large pan/skillet, add the oil and then the cauliflower florets. Cook for 5 minutes until they are browned.

    Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  2. Drain the black beans of any excess liquid and add them to the cauliflower in the pan. Then add 2 cups water and bring to a simmer.

    Black beans and Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  3. Add cooked quinoa and the taco seasoning and chili powder. Taste for seasoning and add salt as needed (depends on how salty your taco seasoning is).

    Quinoa, Black beans and Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Assemble your Burritos

  1. When you are ready to assemble, warm your tortillas. I like to give them a light grill in a pan, but you can also warm them in the microwave.

    Tortilla in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  2. Lay the tortilla on a flat surface and add 1/2 cup of the Quinoa Black Bean filling towards the bottom.

  3. Add the other toppings…Cheese, tomatoes, cilantro, sour cream.

    Tortilla with Quinoa Black Bean filling, cheese, and tomatoes. These Burritos are packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  4. Then roll the burrito by first folding over the bottom of the tortilla over filling. Then fold in the sides. Then roll if up. Serve and enjoy!

    Hand rolling Quinoa Black Bean Burrito. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  5. Or to store and reheat later, place on a square piece of aluminum foil on a diagonal, towards the bottom point. Roll it up and then fold the sides under.

    Wrapping in foil, Quinoa Black Bean Burrito. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Recipe Notes

Prep Time includes the time to prep the ingredients and fill/assemble all 10 burritos. 

Cook Time includes the time to cook the quinoa and then the filling (cauliflower, black beans, and quinoa).  It does not include the time to reheat the burritos if cooled in the fridge.

If you store the prepared burritos in the fridge, reheat them in foil in the oven at 400 F degrees for 20 minutes.