These Quick Refried Beans are a happy medium between canned refried beans and scratch beans, super quick, easy and delicious!

Refried Beans are one of my favorite foods! And while there’s a couple premade ones that I like, I have to admit that nothing beats scratch made like my Instant Pot Refried Beans.

However, I don’t always have time to make scratch beans, and this is a great middle ground! All we need to do is mash some canned pinto beans and season to our own taste!

INGREDIENTS FOR Quick Refried Beans

The Beans – I like the Sun Vista brand of beans, but use your favorite Pinto Beans. I suggest getting the low or no sodium if possible so you can control the salt level better.

Taco Seasoning – I have a homemade seasoning I highly recommend you use! Otherwise, use your favorite store-bought or the Taco Bell Seasoning packets, but in my opinion they are not nearly as flavorful as my homemade version!

Pickled Jalapeño Brine – I really like adding 1 – 2 Tbsp of this to add some acid and heat.

Chipotles in Adobo – optional, but I like to add for a smokey and spicy flavor.

Water, Broth or Unsweetened Plant Milk – This is to thin out the beans as needed.
Aquafaba – When you drain the beans, reserve the liquid, we’ll be using it later, it makes the beans extra creamy!

how to make Quick Refried beans

Drain the cans of beans, but don’t wash them. Reserve the bean juice (aka aquafaba) for later.

Add the beans to a high walled skillet or saucepan over medium heat. Season with the Taco Seasoning, Jalapeño Brine and Diced Chipotles in Adobo if using. Add a splash of liquid (such as water, broth, or unsweetened plant milk). Mash with a potato masher.

I like to add about 1/4 cup or so of the aquafaba, this works to make the beans creamier and will keep them from drying out. For a smoother consistency, blend them with an immersion blender.

Taste and adjust for final seasoning and enjoy! Store in the refrigerator for 3 – 5 days, or the freezer for up to 6 months.

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Storage

Refrigerate in an airtight container, and eat within 3 – 5 days, or freeze for up to 6 months.

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Quick Refried Beans

5 from 1 vote

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Course Side Dish

Cuisine American, Mexican

Servings

Ingredients

2 (15 oz) Cans Pinto Beans (ideally No Salt Added)
2 – 3 Tbsp Taco Seasoning (or to taste)
1/4 – 1/2 cup Water, Broth or Unsweetened Plant Milk
1 – 2 Tbsp Chipotles in Adobo (optional for some smokey heat)
1 – 2 Tbsp Jalapeño Brine (optional for some acid and heat)
Salt & Pepper to taste

Instructions

Drain the cans of beans, but don’t wash them. Reserve the bean juice (aka aquafaba) for later.
Add the beans to a high walled skillet or saucepan over medium heat. Season with the Taco Seasoning, Jalapeño Brine and Diced Chipotles in Adobo if using. Add a splash of liquid (water, broth or plant milk). Mash with a potato masher.
You can thin them out further with some more liquid, or add some of the aquafaba. I like to add about 1/4 cup or so of the aquafaba, this works to make the beans creamier and will keep them from drying out. Add as much or as little as you like until they are at a good consistency. If you are using salted canned beans, be aware that the aquafaba will also add salt to the mix.
For a smoother consistency, blend them with an immersion blender.
Taste and adjust for final seasoning and enjoy! Store in the refrigerator for 3 – 5 days, or the freezer for up to 6 months.