Easy! Refried Jalapeño Black Beans

Refried black beans with fresh jalapeño is the perfect side dish for all of your favorite Mexican recipes. Starting with canned black beans makes this recipe so quick and easy these flavorful, creamy beans will be on the table in under 30 minutes!

a bowl of puréed black beans topped with diced jalapeño and queso fresco

To me, nothing says comfort food quite like a spread of all my favorite Mexican dishes! These thick and creamy Refried Jalapeño Black Beans are full of flavor and hold their own along side tacos, nachos, salsas and more!

Starting with canned black beans makes this recipe a cinch! If you don’t have black beans on hand canned pinto beans will work too. If you prefer to start with dried beans, soak and cook them first until they are tender. You can use this recipe as a guide to get started.

Looking for more yummy Mexican-inspired recipes? Check out fan favorite Sheet-Pan Chicken Tacos al Pastor or Creamy Choriqueso. Don’t forget the Mezcal Margaritas to wash it all down!

Ingredients You’ll Need:

Here’s what you’ll need to make this recipe: canned black beans, onion, garlic, jalapeño, ground cumin, a neutral oil and a few dashes of hot sauce (optional.)

recipe ingredients: canned black beans, a bottle of hot sauce, onion, garlic, cumin and a small bowl of oil

Recipe Step by Step:

Step 1. Sauté the Aromatics

Cook the onion, garlic, and jalapeño together until the onion softens and the garlic is fragrant and aromatic.

onion, garlic and jalapeño sautéing in a white pan, black beans cooking in a white pan

Step 2. “Refry” the Black Beans

Next, add in the beans and ground cumin. Sauté for about 5 minutes then pour in the water and a few drops of hot sauce, bring to a simmer. Cover and simmer on low for about 10 minutes.

refried black beans in a white enamel cast iron pan

Step 3. Purée the Beans

Use an immersion blender to blend the beans or transfer 3/4 of the cooked beans to a blender/food processor and blend until smooth. Return the blended beans to the pot, and season to taste with salt.

FAQs and Expert Tips

Why are they called “refried” beans?

Many people assume refried beans are twice fried or fried and then re-fried but that isn’t actually true. In Spanish refried beans are: frijoles refritos. The word refritos means “well fried”. “Refried beans” is a bit of a misnomer. They are actually just beans that are well cooked and mashed.

Can I use Pinto beans?

Yep! Pinto beans are more traditional for refried beans so you can absolutely use them in this recipe.

How long do leftover cooked black beans last?

Refried black beans will stay fresh in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave. When re-heating you can add water to loosen them up as needed.

a bowl of refried black beans with jalapeño on a blue background

Check out More Great Recipes:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

a bowl of puréed black beans topped with diced jalapeño and queso fresco

Easy! Refried Jalapeño Black Beans

Refried black beans with fresh jalapeño is the perfect side dish for all of your favorite Mexican recipes. Starting with canned black beans makes this recipe so quick these flavorful, creamy beans will be on the table in under 30 minutes!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 178kcal

Ingredients

  • 2 cans black beans drained and rinsed
  • 1/2 yellow onion finely chopped
  • 2 cloves garlic grated
  • 1/2 jalapeño, seeded finely chopped
  • 3 tbsp neutral oil avocado, canola or grape-seed
  • 1 tbsp ground cumin
  • 1 c water
  • salt
  • Mexican hot sauce, like Tapatio or Cholula optional

Instructions

  • In a medium-sized pot saute the onion, garlic, and jalapeño in oil over medium-high heat for about five minutes until the onion is soft and the garlic is fragrant.
  • Next add in the cumin, black beans and a generous pinch of salt. Stir to combine then add in the water and a few dashes of hot sauce. Bring the beans to a simmer, then cover and turn the heat to low and cook for 10 minutes.
  • Use an immersion blender to blend the beans or transfer 3/4 of the cooked beans to a blender/food processor and blend until smooth. Return the blended beans to the pot, and season to taste with salt.

Notes

 
Ingredient Notes and Substitutions:
  • Canned Black Beans: pinto beans, or even white beans will also work.
  • Jalapeño: to make jalapeño less spicy be sure to remove all of the seeds and inner white membrane from the pepper before adding it to the beans. 
  • Neutral Oil: avocado, sunflower, canola or grape-seed oil
  • Hot Sauce: a few dashes of hot sauce adds a good amount of flavor to the dish but you can omit it if you don’t like things too spicy or if you’re cooking for young children.
 
Storing and Reheating Leftovers:
  • Refried black beans will stay fresh in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave. When re-heating you can add water to loosen them up as needed.

Nutrition

Calories: 178kcal | Carbohydrates: 32g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 491mg | Fiber: 11g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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