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.

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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.

Mushroom and Black Bean Tostadas

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Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese and Cilantro Lime Cream are crazy good!  The tortillas are baked until perfectly crunchy, then topped with homemade refried black beans, nutty Manchego Cheese, sautéed mushrooms, more cheese, and then baked until the cheese is melted.  Top it with cool cilantro lime cream, crisp radishes, and fresh cilantro.  Again, CRAZY GOOD!  I made these Mushroom and Black Bean Tostadas while my Dad was visiting this past weekend and we could barely wait until they were on the table before attacking them.  I also may or may not have had one the next morning for breakfast🙄.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Tostadas are great because you can top them with just about anything you want.  Traditionally, they are topped with refried pinto beans and cheese, so I wanted to stick somewhat close to that, but venture out a bit.

Refried beans are quite literally beans that are fried two times.  They are first cooked and then mashed and cooked again.  My version takes a couple short cuts to save on time.  I suggest buying canned cooked beans and then putting all of the ingredients into a food processor and blending them up with the beans before cooking them in a skillet.  (Check out my SHOP Page for the mini food processor that I literally cannot live without as it makes my life so much easier!)  I also went with Black Beans since I just really love them and we always have them them in the house for a variety of recipes.  EASY!  DELICIOUS!

Ok, now on to the prep!

PREP-AHEAD TO MAKE YOUR COOKING ‘KIT’

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference!  So, here are the steps you can do the day(s) in advance and store in the fridge as your meal Kit…

(See the recipe below for more details)

  • I love to buy pre-sliced mushrooms, but if you have whole, then slice them in advance and saute them ahead as well.  These too can be reheated when ready to assemble the tostadas.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • The beans can be entirely made ahead of time and stored in the fridge.  Simply warm them up on the stove when ready to use.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • The Cilantro Lime Cream…yep, this too can be made ahead!!
  • Shred the Manchego cheese using the large side of a shredder and place in storage bag. For the Cheese, I went with Manchego, which is a bit nuttier than a standard cheddar and has a deeper flavor that pairs so incredibly with mushrooms.  Manchego generally comes in 3-month, 6-month, or 12-month aged varieties.  I like the 6-month because it is firmer the more it ages, the flavor is more intense and the price is a bit easier on the wallet than the 12-month, but any of these will do!
  • Slice the radishes and any other garnishes that you like to add ahead too.
  • Wow, you have practically made this entire dish ahead, so on a sheet pan or in a large bowl, place the refried black beans, the mushrooms, the Cilantro Lime Cream, the radishes, the cilantro, extra Lime wedges, and the tortillas (wait to bake these on the night of the meal).

COOK YOUR MEAL:
  • On the night you’re ready to cook, pull your KIT out from the fridge!
  • Preheat oven to 350 degrees F.
  • Place the tortillas flat on a sheet pan.  Spray both sides of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top.  Place the sheet pans in the oven on the center rack and cook for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center.
  • While the tortillas are in the oven, you can be reheating your beans and mushrooms.
  • Now comes the assembly.  First, spread a layer of black beans on the tortillas and top with Manchego Cheese.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • Next top with mushrooms. Then add another sprinkle of cheese.

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

  • Put the tostadas back in the 350 oven for 5-8 minutes or until the cheese is melted.
  • Top with Cilantro Lime Cream, radishes, and fresh cilantro.  Enjoy!

Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!

Mushroom and Black Bean Tostadas

Mushroom and Black Bean Tostadas with Manchego Cheese and Cilantro Lime Cream are crazy good!  The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted.  Top with cool cilantro lime cream, crisp radishes, and fresh cilantro.  Simple, Gluten-Free, Vegetarian, Delicious!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 346 kcal
Author Carrie Tyler

Ingredients

Refried Black Beans

  • 1 can Black Beans, 15oz
  • 1 clove Garlic
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • Extra Virgin Olive Oil Spray

Mushrooms

  • 8 oz White Button Mushrooms, Sliced
  • Extra Virgin Olive Oil Spray
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Ground Pepper

Tortillas

  • 12 Corn Tortillas
  • 1 tsp Chili Powder sprinkled over each tortilla
  • 1/2 tsp Salt
  • Extra Virgin Olive Oil Spray

Cilantro Lime Crema

  • 1/2 cup Sour Cream
  • 1 Lime
  • 1 Tbsp Cilantro, chopped
  • 1/8 tsp Salt

Other

  • 8 oz Manchego Cheese, Shredded
  • 1 oz Cilantro
  • 5 Radishes

Instructions

Prep-Ahead

  1. To a preheated hot medium-large skillet, spray a coating of Extra Virgin Olive Oil.  Then add your sliced mushrooms, salt, and pepper.  Spread out into an even layer as best as you can and then let them sit (don't stir) for 2-3 minutes or until the bottoms are seared and the natural sugars create this delicious brown edge.  Then mix them up so that the other side is face down and gets a nice sear.  They will reduce in size so that all mushrooms can now get some pan surface.  

  2. Drain and rinse the can of black beans.  Add them to a food processor with with 1/4 cup water, 1 clove of garlic, and the cumin.  Pulse to mince the garlic and blend up the beans.  

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  3. You want the beans mostly blended, but with some texture, as these will get cooked down and then spread on the tortillas.  Scrape down the sides of the blender and add more water if needed, 1 tablespoon at a time, continuing to pulse until you get the ideal texture and there are no big chunks of garlic.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  4. After blending, add the beans to the same skillet used for the mushrooms; there is no need to clean off, as its all great flavor in there! Just make sure the pan is hot again and add another light coating of Extra Virgin Olive Oil Spray. Stir the beans around as they cook so as not to burn. Turn the heat down to med-low and cook for 10 minutes so that the moisture cooks off and the beans get nice and thick.
  5. Zest the entire lime, then quarter it.  Place 3 of the quarters in a storage bag.  Finely chop 1 Tbls of cilantro for the cream and put off to the side.  Then rough chop another 3-4 tbls of cilantro for garnish and place in storage bag.

  6. To a small mixing bowl, add the sour cream, the lime zest, the juice from one quarter of the lime, the 1 Tbls finely chopped cilantro, and the salt.  Mix to combine, then cover and store in the fridge.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  7. Since Manchego generally doesn't come shredded, you can shred it ahead of time using the large side of the grater.  Place the cheese in a storage bag for the fridge.

  8. Finally, wash and thinly slice the radishes.  Place these in a storage bag.

  9. On a sheet pan or in a large bowl, place the refried black beans, the mushrooms, the Cilantro Lime Cream, the radishes, the cilantro, extra Lime wedges, and the tortillas (wait to bake these on the night of the meal).

Time to Cook:

  1. On the night you’re ready to cook, pull your KIT out from the fridge!
  2. Preheat oven to 350 degrees F. 

  3. Place the tortillas flat on a sheet pan.  Try to fit as many as you can without overlapping them.  Its ok if they touch, but if they are laying on top of each other they will not get crisp in those places.  You will likely need 2 pans to cook the tortillas or you can do them in batches.  

  4. Spray the top of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top.  Then flip the tortillas over and do the same to the other side.  Place the sheet pans in the oven on the center rack and cook for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center.

  5. While the tortillas are in the oven, you can be reheating your beans and mushrooms.  

  6. When the tortillas are done, you can place them on paper towel or pat them down to soak up excess oil.

  7. Now comes the assembly.  First, spread a layer of black beans on the tortillas and then top with shredded Manchego.

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  8. Next top with mushrooms. Then add another sprinkle of cheese.  Put the tostadas back in the 350 oven for 5-8 minutes or until the cheese is melted. 

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!
  9. Top with Cilantro Lime Cream, radishes, and fresh cilantro.  Enjoy!

    Mushroom and Black Bean Tostadas with Manchego Cheese, and Cilantro Lime Cream are crazy good! The tortillas are baked until crunchy, then topped with homemade refried black beans, nutty aged Manchego Cheese, sautéed mushrooms, and then baked until the cheese is melted. Top with cool cilantro lime cream, crisp radishes, and fresh cilantro. Simple, Gluten-Free, Vegetarian, Delicious!