These refried black beans are smoky, creamy, and layered with heat from chipotle peppers in adobo sauce. They taste nothing like what comes out of a can at the grocery store, and that is exactly the point.
Most of the time, if I need refried beans for tacos or burritos, I grab a can. There is nothing wrong with that. But when I make refried black beans from scratch, it is because I want a very specific flavor that no store-bought can is going to deliver. The smoky warmth from the chipotle peppers, the richness of the adobo sauce, the way it all comes together into something that feels like a completely different side dish. I typically make these when I have already cooked a batch of black beans and want to turn some of them into something with a little more character. A few scoops of beans, a few chipotles, and 20 minutes at the stove.
The first time I made them this way, I had leftover chipotle peppers in adobo sauce sitting in the refrigerator from another recipe, and I needed something to do with them. They turned out to be exactly the flavor element they needed. That was the batch that made refried black beans a favorite in this house.
Ingredient Notes for Refried Black Beans
Black beans (canned or home-cooked): This recipe works with either. Canned beans are the faster route and produce great results. If you have home-cooked black beans on hand (maybe you made a big batch earlier in the week), those work beautifully too, and the cooking liquid they come in adds extra body and flavor. If you want to learn more about cooking beans from scratch, my guide to cooking with beans walks through the whole process. For the canned version, you will use one can with all its liquid and one can drained (but not rinsed), plus a cup of water. That ratio of starchy canning liquid and water creates just the right texture.
Chipotle peppers in adobo sauce: These are the star here. Chipotle peppers are smoked, dried jalapeños packed in a tangy, slightly sweet adobo sauce. You will use four peppers plus a tablespoon or two of the sauce from the can. The peppers bring smokiness and moderate heat, while the adobo sauce adds depth and a subtle tang. If four peppers sounds like a lot, start with two and taste as you go. You can always add more.
Cumin: A natural pairing with black beans. It adds warmth without sharpness and rounds out the smoky flavor from the chipotles.
Lime juice: A tablespoon stirred in right at the end brightens everything up. If you do not have a lime on hand, apple cider vinegar does the same job.
How to Make Refried Black Beans with Chipotle
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced yellow onion and cook until it softens and begins to turn golden, about 5 to 6 minutes. You want the onion to have some color here, not just be translucent. That caramelization adds sweetness that balances the smoky heat coming later.
Add 3 cloves of minced garlic and 1 teaspoon of cumin, and stir for about 30 seconds until the garlic is fragrant. Do not let the garlic brown.
Now add the beans. If you are using canned, pour in one full can (15 ounces) with all of its liquid, then add the second can drained but not rinsed, along with 1 cup of water. If you are using home-cooked beans, add 1 cup of beans with their cooking liquid and 2 cups of drained beans. The canning liquid is thicker and starchier than homemade bean broth, so the added water for the canned version helps balance the consistency. Home-cooked bean broth is naturally thinner, so it does not need the extra water.
Stir in 4 finely chopped chipotle peppers and 1 to 2 tablespoons of adobo sauce from the can. Bring everything to a gentle simmer.
Using a potato masher, mash the beans until they are mostly smooth with just a little texture left. You do not want a lot of whole beans, but a slightly chunky, rustic consistency gives these more character than a completely smooth puree.
Let the beans simmer for 5 to 8 minutes, stirring occasionally, until they thicken to your liking. If they get too thick, add a splash of water to loosen them up. Stir in 1 tablespoon of lime juice (or apple cider vinegar), taste, and adjust salt.
How to Serve Refried Black Beans
- Spread them inside burritos or breakfast burritos alongside scrambled eggs and cheese
- Use them as the base layer in a black bean stuffed pepper or a taco bowl
- Serve as a side with grilled chicken, rice, and a simple salad like black bean and corn salad
- Dollop on top of nachos with pickled jalapeños and sour cream
- Spread on toast or a tortilla with a fried egg and hot sauce for a quick high-protein breakfast
Tips, Tricks, and Alterations
Heat level: Four chipotle peppers gives these a moderate, smoky heat that most adults will enjoy. For a milder version, start with two peppers and add more to taste. For extra heat, include more adobo sauce or add a pinch of cayenne.
Texture: A potato masher gives you the most control over consistency. An immersion blender will get you completely smooth if that is your preference, but you will lose the rustic texture.
Dried vs. canned beans: Both work well. The dried bean version produces a slightly creamier result with deeper flavor from the cooking broth. The canned version is faster and still excellent. If you regularly cook beans from scratch, setting aside a few cups for refried beans is a great way to use them. And if you have ever wondered how black beans and pinto beans compare for refried beans specifically, my post on pinto beans is a good place to start.
Storage: These keep in the refrigerator for up to 5 days in an airtight container. They also freeze well. Thaw overnight in the refrigerator and reheat in a skillet with a splash of water to bring back the original consistency.
Make-ahead: Refried beans reheat beautifully, so these are a strong candidate for meal prep. Make a batch on Sunday and use them throughout the week in burritos, bowls, or as a quick side.
If you are looking for more ways to cook with black beans, my canned black bean recipe is a simple, flavorful starting point. And if you are curious about how black beans compare to other varieties, black beans vs. pinto beans breaks it all down.
If you try these, I would love to hear how they turned out. Leave a comment and let me know, and if you enjoyed this recipe, a 5-star rating helps other busy cooks find it.
Recipe
Refried Black Beans with Chipotle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 4 chipotle peppers in adobo sauce finely chopped, plus 1 to 2 tablespoons adobo sauce from the can
- 1 tablespoon lime juice or apple cider vinegar
- ½ teaspoon Salt to taste
If using canned beans:
- 1 can 15 ounces black beans, undrained
- 1 can 15 ounces black beans, drained but not rinsed
- 1 cup water
If using home-cooked beans:
- 1 cup cooked black beans with their cooking liquid
- 2 cups cooked black beans drained
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes until softened and lightly golden.2 tablespoons olive oil, 1 medium yellow onion
- Add the minced garlic and cumin. Stir and cook for about 30 seconds until fragrant.3 cloves garlic, 1 teaspoon ground cumin
- Add the beans and liquid. For canned: add the undrained can, the drained can, and 1 cup of water. For home-cooked: add the 1 cup beans with their cooking liquid and the 2 cups drained beans. Stir in the chopped chipotle peppers and adobo sauce. Bring to a gentle simmer.4 chipotle peppers in adobo sauce, 1 can, 1 cup water, 1 cup cooked black beans with their cooking liquid, 2 cups cooked black beans, 1 can
- Using a potato masher, mash the beans until mostly smooth with a little texture remaining.
- Simmer for 5 to 8 minutes, stirring occasionally, until thickened to your liking. Add a splash of water if needed to adjust consistency.
- Stir in 1 tablespoon of lime juice (or apple cider vinegar). Taste and adjust salt.1 tablespoon lime juice, ½ teaspoon Salt to taste
Notes
Four chipotle peppers gives moderate, smoky heat. Start with two for a milder version.
Canned and home-cooked beans both work well. The canned version uses added water to balance the thicker canning liquid. Home-cooked bean broth is thinner and does not need extra water.
Store in the refrigerator for up to 5 days or freeze for longer storage. Reheat in a skillet with a splash of water.
Nutrition information is an estimate and may vary based on ingredients and preparation.
Did you make this recipe? Let me know!