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Refried Pinto Beans

These refried beans are the perfect vegetarian filling for tacos, burritos, layered Mexican dips or on top of nachos!


  • 1 Tbsp (15 mL) canola oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp (5 mL) chili powder
  • 1 can (14 oz/398 mL) pinto beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
  • 1/2 - 2/3 cup (125-150 mL) low-sodium vegetable or chicken broth (more if needed)
  • 2 Tbsp (30 mL) chopped fresh cilantro
  • salt & pepper to taste


Heat canola oil in large saucepan over low to medium heat. Add onion and cook until tender, about 3 minutes.

Stir in garlic and chili powder and cook 1 minute longer. Stir in beans and 1/2 cup (125 mL) broth and cook until beans are warmed through, about 5 minutes.

Mash beans with a potato masher or the back of the wooden spoon, adding more broth a tablespoon at a time if needed to get the texture you want. Season mixture with salt and pepper. Stir in cilantro and serve!


  • For spicier refried beans, add a few drops of hot sauce along with the salt and pepper.
  • You could also add chopped green chilies or minced jalapeno pepper to these beans to add some heat!

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