Easy Refried Beans

4.60 from 10 votes

Delicious creamy refried beans made with canned pinto beans.

Course Side Dish

Cuisine Mexican

Prep Time 2

Cook Time 12

Total Time 14

Servings cups

Calories 144kcal

Heat the oil in a large skillet over low heat.
1 tablespoon olive oil
Add the spices and stir. Cook just until you can smell the spices.
½ teaspoon cumin , ¼ teaspoon smoked paprika, ¼ teaspoon cayenne , ¼ teaspoon garlic powder
Add the beans along with the sauce they are packed in.
2 15 ounce cans pinto beans
Stir well and begin mashing the beans with a fork, a potato masher, or a large spoon. You want about ¾ of the beans mashed.
Cook over low to medium-low heat until the beans have thickened.
Taste and add a pinch of salt if needed. The amount of salt will vary depending on the canned beans you used and your personal taste.
Serve hot.

Use a large skillet rather than a pot. The skillet makes it easier to mash the beans.
Mash as many beans as you'd like or leave more whole beans if you prefer.
Wait until your beans have reached the desired thickness and then taste. Add salt and pepper if needed.
The amount of time to thicken may vary depending on the amount of liquid in your can of beans. If the beans seem soupy, continue cooking over low heat until more of the liquid evaporates and reach the desired consistency.
Top with shredded cheese and fresh cilantro just before serving, if desired.