Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Refried Beans
Creamy, well-seasoned mashed pinto beans fried in a touch of fat for the ultimate Tex-Mex side.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Heat the lard or oil in a skillet and saute the onion and garlic until soft and translucent, about 5 minutes.
- 2
Add the pinto beans with their liquid and the cumin, and bring to a simmer.
- 3
Mash the beans with a potato masher to your desired consistency, adding chicken broth as needed to loosen.
- 4
Continue cooking and stirring for 8-10 minutes until thickened and creamy.
- 5
Season with salt to taste and stir in the shredded cheese until melted.
- 6
Serve hot as a side or filling for burritos and tacos.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
83/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving105
Calories
3 g
Protein
2 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Refried beans come from Mexican frijoles refritos, where refritos means well-fried rather than fried twice. In Tex-Mex kitchens, pinto beans are often cooked down with onion, fat, and seasoning until they become a soft side dish, taco filling, or plate anchor next to rice, enchiladas, or grilled meat.
Listahan note
This version uses canned pinto beans and their liquid so the beans get creamy fast without losing their earthy flavor. The key move is cooking them long enough after mashing so they thicken instead of tasting like warmed canned beans.
Technique cues
- Use the bean liquid first before adding broth. It carries starch that helps the mash turn creamy instead of loose and soupy.
- Cook the onion until it is fully soft before the beans go in; crunchy onion stands out in a smooth bean dish.
- Mash in the skillet while the beans simmer so the starch releases into the fat and liquid. Leave some beans partly whole if you want a more rustic texture.
Kitchen flow
- Parallel prep
- Warm tortillas or start Mexican rice while the beans simmer; the final mashing and thickening only need steady stirring.
- Make-ahead
- Cook the beans fully, chill them, then reheat with a splash of broth because they firm up as they rest.
- Leftover move
- Spread leftovers into a tortilla with scrambled eggs, salsa, and extra cheese for a quick breakfast taco.
- Cleanup rhythm
- Soak the skillet right after serving; the starchy bean film releases much faster before it dries onto the pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pinto beans, undrained
Main body
Purpose: Pinto beans mash into a creamy, earthy base that suits Tex-Mex plates and fillings.
Handling: Add the beans with their can liquid so the starch helps the mixture thicken.
Adaptation: Black beans can be mashed the same way, but the flavor is deeper and the color darker.
Lard or vegetable oil
Frying fat
Purpose: The fat carries the onion, garlic, and cumin flavor through the beans and gives the finished mash a richer texture.
Handling: Heat it before adding the onion so the aromatics soften evenly instead of steaming.
Adaptation: Lard gives a rounder, more traditional savory note; vegetable oil keeps the flavor cleaner and lighter.
Onion
Aromatic base
Purpose: Finely diced onion adds sweetness and depth behind the beans without needing a long simmer.
Handling: Dice small and cook until translucent so it disappears into the mash.
Adaptation: A small amount of onion powder works in a pinch, but it will not give the same cooked sweetness.
Garlic
Sharp aromatic
Purpose: Garlic gives the beans a warm, savory edge that keeps the dish from tasting flat.
Handling: Mince it and add it with the onion, watching the heat so it softens without browning hard.
Adaptation: Garlic powder can be stirred in with the cumin if fresh garlic is unavailable.
Ground cumin
Earthy seasoning
Purpose: Cumin adds the familiar Tex-Mex warmth that connects the beans to tacos, burritos, and enchilada plates.
Handling: Stir it into the hot beans so it blooms in the fat and liquid.
Adaptation: A pinch of chili powder can add more peppery complexity, but use less salt if the blend is already seasoned.
Shredded cheddar cheese
Creamy finish
Purpose: Cheddar melts into the hot beans and adds tang, saltiness, and a thicker finish.
Handling: Stir it in off the strongest heat so it melts smoothly instead of clumping.
Adaptation: Monterey Jack melts more softly and tastes milder; queso fresco changes the finish to crumbly and fresh rather than creamy.
Technique notes
- Keep the heat at a steady simmer after adding the beans. Too much heat makes the bottom stick before the center thickens.
- Add chicken broth gradually. Refried beans go from scoopable to runny quickly, and they should still mound slightly on a spoon.
- Taste after the cheese melts, not before. Cheddar changes the salt level and can make extra salt unnecessary.
Ingredient swaps
- Vegetable oil path
- Use vegetable oil instead of lard for a cleaner-tasting version with less pork richness.
- Broth adjustment
- Use more chicken broth for burrito filling that spreads easily, or less for beans that sit neatly beside rice.
- Cheese finish
- Skip the cheddar for a simpler bean flavor, or use Monterey Jack for a smoother, milder melt.
Serve alongside
- Mexican red rice
- Cheese enchiladas
- Carne asada tacos
- Pico de gallo
- Agua de jamaica
- Lime sparkling water
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers in a sealed container; the beans will thicken as they sit.
- Reheat on the stovetop or in the microwave with a splash of broth, stirring until creamy again.
- Freeze in small portions, thaw in the refrigerator, then loosen with broth while reheating.
Equipment
- Heavy skillet
- Potato masher
- Wooden spoon
- Box grater
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