27 Delicious Refried Black Bean Recipes from Canned Magic

Kick your weeknight dinners into high gear with the humble can of refried black beans! Whether you’re craving quick comfort food, healthy lunches, or crowd-pleasing party snacks, these versatile beans are your secret weapon. We’ve rounded up 27 mouthwatering recipes that transform this pantry staple into pure magic. Get ready to be inspired—your next favorite meal is just a scroll away!

Spicy Refried Black Bean Burritos

Vaguely remembering the first time I made these, the kitchen filled with that earthy, spicy scent that somehow makes everything feel right. There’s something deeply comforting about wrapping warm ingredients in a soft tortilla, creating a portable meal that feels like a hug. This version with refried black beans has become my go-to when I need something satisfying but don’t want to spend hours cooking.

Ingredients

– 1 tablespoon olive oil (I always use extra virgin for its fruity notes)
– 1 small yellow onion, diced (about ¾ cup)
– 2 garlic cloves, minced (fresh is essential here)
– 1 teaspoon ground cumin
– ½ teaspoon chili powder
– 1 (15-ounce) can refried black beans
– 4 large flour tortillas (I prefer the burrito-size for easier rolling)
– ½ cup shredded Monterey Jack cheese
– ¼ cup chopped fresh cilantro
– 2 tablespoons sour cream

Instructions

1. Heat 1 tablespoon olive oil in a medium skillet over medium heat until it shimmers.
2. Add ¾ cup diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute until golden but not browned.
4. Sprinkle 1 teaspoon ground cumin and ½ teaspoon chili powder over the onions and toast for 30 seconds to release their oils.
5. Add the entire can of refried black beans to the skillet, stirring to combine with the spiced onions.
6. Cook the bean mixture for 3-4 minutes, stirring frequently, until heated through and slightly thickened.
7. Warm 4 flour tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable.
8. Spread approximately ¼ of the bean mixture evenly down the center of each tortilla, leaving 2-inch borders at the ends.
9. Sprinkle 2 tablespoons shredded Monterey Jack cheese over the beans on each tortilla.
10. Top each with 1 tablespoon chopped fresh cilantro.
11. Fold the bottom edge of each tortilla up over the filling, then fold in the sides tightly.
12. Roll each burrito away from you, applying gentle pressure to maintain a compact shape.
13. Place the rolled burritos seam-side down in the warm skillet and cook for 2-3 minutes per side until golden brown spots appear.

Letting them rest for a minute before slicing reveals the beautiful layered cross-section where the melted cheese binds everything together. The crisp exterior gives way to the creamy bean center, with little bursts of fresh cilantro cutting through the richness. Sometimes I’ll serve these with extra sour cream for dipping, or slice them into rounds and arrange them like sushi for a prettier presentation.

Easy Refried Black Bean Tacos

Dusk settles softly outside my kitchen window, the fading light calling for something simple yet deeply satisfying to fill the quiet evening. These refried black bean tacos have become my gentle ritual, a humble meal that wraps comfort in every warm tortilla.

Ingredients

• 2 tablespoons olive oil (I always keep a good extra virgin nearby)
• 1 small yellow onion, diced (I find the sweetness balances beautifully)
• 2 cloves garlic, minced (freshly crushed releases the most fragrance)
• 1 teaspoon ground cumin (toasting it first makes all the difference)
• 2 (15-ounce) cans black beans, drained but not rinsed (that liquid holds flavor)
• 1/2 cup vegetable broth (warmed broth helps everything meld)
• 8 small corn tortillas (I warm them directly over the flame for character)
• 1/4 cup chopped fresh cilantro (torn by hand for the gentlest touch)
• 1/4 cup crumbled cotija cheese (its salty crumble is essential)
• 1 lime, cut into wedges (a generous squeeze at the end brightens everything)

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and 1 teaspoon ground cumin, toasting for 1 minute until aromatic.
4. Tip: Toasting the cumin unlocks its earthy depth—don’t rush this step.
5. Add 2 cans of drained black beans and 1/2 cup warmed vegetable broth to the skillet.
6. Mash the beans directly in the pan with a potato masher or fork until mostly smooth but with some texture.
7. Simmer the bean mixture for 8-10 minutes, stirring frequently, until thickened and cohesive.
8. Tip: Warming the broth first prevents the beans from cooling and helps them absorb flavor evenly.
9. While beans simmer, warm 8 corn tortillas one at a time directly over a gas flame for 15-20 seconds per side until lightly charred.
10. Tip: If you don’t have a gas stove, heat tortillas in a dry skillet over medium-high for 30 seconds per side.
11. Divide the refried beans evenly among the warmed tortillas.
12. Top each taco with 1/4 cup chopped fresh cilantro and 1 tablespoon crumbled cotija cheese.
13. Serve immediately with lime wedges for squeezing over the top.

Under the soft glow of kitchen lights, these tacos cradle a creamy, earthy bean filling that contrasts with the crisp-charred tortillas. The cotija adds a salty crumble, while a squeeze of lime lifts each bite with bright acidity—perfect for stacking high with avocado slices or a drizzle of crema for those indulgent evenings.

Cheesy Refried Black Bean Quesadillas

Maybe it’s the way the evening light slants through the kitchen window this time of year, but I find myself reaching for recipes that feel like a warm embrace, simple dishes that require more heart than effort. These quesadillas are exactly that—a quiet comfort made from pantry staples.

Ingredients

• 4 large flour tortillas (the burrito-sized ones create the perfect fold)
• 1 (15-ounce) can refried black beans (I love the slightly earthier flavor compared to pinto)
• 1 ½ cups shredded Monterey Jack cheese (freshly grated melts so much more smoothly than the pre-shredded kind)
• 2 tablespoons unsalted butter (I always keep mine softened for easy spreading)
• ½ teaspoon ground cumin (toasted whole seeds and ground fresh if you have a spare minute)

Instructions

1. Place one flour tortilla on a clean, dry cutting board.
2. Spread exactly half of the entire can of refried black beans evenly over one half of the tortilla, leaving a 1-inch border around the edge.
3. Sprinkle ¾ cup of the shredded Monterey Jack cheese evenly over the bean layer.
4. Dust the cheese and beans lightly with ¼ teaspoon of the ground cumin.
5. Fold the bare half of the tortilla over the filled half, pressing down gently to seal the edges.
6. Repeat steps 1 through 5 with the second tortilla and remaining ingredients to assemble the second quesadilla.
7. Heat a large, non-stick skillet or griddle over medium-low heat for 2 full minutes until properly preheated.
8. Spread ½ tablespoon of the softened unsalted butter across the surface of the hot skillet.
9. Carefully place one assembled quesadilla into the skillet and cook for 3-4 minutes until the bottom tortilla develops deep golden-brown spots and becomes crisp.
10. Using a wide spatula, flip the quesadilla and cook for another 3-4 minutes until the second side is equally golden-brown and crisp, and the cheese inside is fully melted (you should see no solid shreds when you peek at the edge).
11. Transfer the cooked quesadilla to a wire rack—this keeps the bottom from getting soggy, a small trick that makes a big difference.
12. Wipe the skillet clean with a paper towel and repeat the cooking process with the remaining butter and second quesadilla.

As you slice into them, that first crackle of the crisp tortilla gives way to the creamy, warm bean filling. The melted Monterey Jack provides just enough salty richness to balance the earthy black beans, creating a wonderfully simple, satisfying bite. I sometimes like to serve these quartered with a bright, quick-pickled red onion salad on the side for a little sharp contrast.

Loaded Refried Black Bean Nachos

Maybe it’s the golden hour light spilling across the counter, but there’s something quietly comforting about arranging these simple ingredients, a small ritual before the satisfying chaos of melted cheese and vibrant toppings. This dish feels like a warm, familiar hug at the end of a long day.

Ingredients

– 1 (15-ounce) can of refried black beans (I always give the can a good shake before opening to smooth them out)
– 1 (12-ounce) bag of sturdy restaurant-style tortilla chips
– 2 cups of freshly shredded sharp cheddar cheese (I find pre-shredded cheese doesn’t melt as luxuriously)
– 1 large, ripe avocado, pitted and sliced
– 1/2 cup of sour cream (I like to use full-fat for its rich tang)
– 1/4 cup of finely chopped red onion
– 1/4 cup of fresh cilantro leaves
– 1 tablespoon of olive oil
– 1/2 teaspoon of ground cumin

Instructions

1. Preheat your oven to 375°F.
2. Pour 1 tablespoon of olive oil into a small saucepan over medium heat.
3. Add 1/2 teaspoon of ground cumin to the oil and toast it for 30 seconds, just until fragrant.
4. Empty the entire can of refried black beans into the saucepan.
5. Stir the beans constantly for 3-4 minutes until they are warm and spreadable.
6. Arrange the entire bag of tortilla chips in a single, slightly overlapping layer on a large, rimmed baking sheet.
7. Dollop all of the warm bean mixture evenly over the tortilla chips.
8. Sprinkle all 2 cups of shredded cheddar cheese evenly over the beans and chips.
9. Place the baking sheet in the preheated oven and bake for 8-10 minutes, watching closely until the cheese is fully melted and bubbly.
10. Remove the baking sheet from the oven using oven mitts.
11. Immediately scatter 1/4 cup of finely chopped red onion evenly over the hot nachos.
12. Artfully arrange the sliced avocado from one large, ripe avocado over the nachos.
13. Dollop 1/2 cup of sour cream in small spoonfuls across the top.
14. Finish by sprinkling 1/4 cup of fresh cilantro leaves over everything.

Unbelievably, the first bite delivers a perfect symphony: the sturdy crunch of the chip, the creamy warmth of the beans, and the cool, bright contrast of the fresh toppings. Try serving them straight from the baking sheet in the middle of the table, letting everyone dig in while the cheese is still gloriously stretchy.

Refried Black Bean Stuffed Peppers

Perhaps there’s something quietly comforting about transforming humble ingredients into a meal that feels like a warm embrace. Preparing these refried black bean stuffed peppers has become my favorite Sunday evening ritual, a gentle process that fills the kitchen with the earthy aroma of cumin and roasted vegetables while allowing my thoughts to wander freely.

Ingredients

• 4 large bell peppers (I love using a mix of red and yellow for their natural sweetness)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium yellow onion, diced (I find the sweetness balances the spices beautifully)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (15 oz) black beans, drained and rinsed (I give them a good shake in the colander)
• 1 cup corn kernels (frozen works perfectly here, no need to thaw)
• 1 teaspoon ground cumin (toasted whole seeds ground fresh if you have the time)
• 1/2 teaspoon smoked paprika (this adds that wonderful smoky depth)
• 1 cup shredded Monterey Jack cheese (I prefer the mild creaminess against the beans)
• 1/2 cup vegetable broth (low-sodium lets you control the seasoning)
• 1/4 cup chopped fresh cilantro (stems removed, they can be bitter)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each bell pepper in half lengthwise and carefully remove all seeds and white membranes.
3. Brush the outside of each pepper half with 1 tablespoon of olive oil and place them cut-side up on the prepared baking sheet.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
5. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden at the edges.
6. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
7. Add the black beans, corn, cumin, and smoked paprika, stirring to coat everything evenly.
8. Pour in the vegetable broth and use the back of a wooden spoon to mash about half of the beans—this creates that wonderful refried texture.
9. Cook the bean mixture for 3-4 minutes until most of the liquid has been absorbed.
10. Remove the skillet from heat and stir in half of the shredded cheese and all of the chopped cilantro.
11. Divide the bean mixture evenly among the pepper halves, packing it gently but not too tightly.
12. Sprinkle the remaining cheese over the top of each stuffed pepper.
13. Bake for 25-30 minutes until the peppers are tender when pierced with a fork and the cheese is bubbly and lightly browned.
14. Let the peppers rest for 5 minutes before serving—this allows the filling to set properly.

Nothing compares to that first bite where the tender pepper gives way to the creamy bean filling, the smoky paprika mingling with the sweet corn. Sometimes I’ll serve these alongside a simple avocado salad, or crumble tortilla chips over the top for contrasting texture. The melted cheese forms a golden blanket that holds everything together in the most comforting way.

Refried Black Bean and Corn Salsa

Cradling a warm bowl of refried black beans and sweet corn feels like holding autumn itself—the earthy comfort of beans mingling with summer’s last golden harvest, creating something quietly perfect for these shortening days. There’s a gentle simplicity to this salsa that makes it feel less like a recipe and more like a quiet kitchen meditation, where each ingredient gets its moment to shine before coming together in harmonious balance.

Ingredients

– 2 cups cooked black beans (I love using ones I’ve simmered myself, but canned works beautifully too)
– 1 cup frozen corn kernels (thawed completely—they’ll keep their sweet crunch better this way)
– 1/4 cup finely diced red onion (soaked in ice water for 10 minutes to mellow that sharp bite)
– 2 tbsp fresh lime juice (always fresh-squeezed for that bright, zesty punch)
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes that complement the beans)
– 1/2 tsp ground cumin (toasted first in a dry pan until fragrant)
– 1/4 cup chopped cilantro (stems included for extra herbal depth)
– 1/2 tsp fine sea salt (I find it distributes more evenly than coarse)

Instructions

1. Place 2 cups cooked black beans in a medium mixing bowl and gently mash with a fork until about half are broken down but some whole beans remain for texture.
2. Add 1 cup thawed frozen corn kernels to the bowl, stirring to combine with the mashed beans.
3. Mix in 1/4 cup finely diced red onion that has been soaked and drained.
4. Drizzle 2 tbsp fresh lime juice over the mixture, stirring thoroughly to distribute the acidity evenly.
5. Pour in 1 tbsp extra virgin olive oil, stirring until the salsa appears lightly glossy and well-coated.
6. Sprinkle 1/2 tsp toasted ground cumin and 1/2 tsp fine sea salt over the mixture, folding gently to incorporate the spices throughout.
7. Fold in 1/4 cup chopped cilantro until evenly distributed but not over-mixed.
8. Let the salsa rest at room temperature for 15 minutes to allow the flavors to meld together properly.

During these cooler evenings, this salsa develops a wonderful contrast between the creamy, mashed beans and the pop of sweet corn, with the cumin adding warmth that feels like a gentle embrace. I’ve found it particularly lovely scooped onto toasted baguette slices or served alongside roasted vegetables, where its earthy notes can truly shine through the simplicity.

Creamy Refried Black Bean Dip

Now, as the evening light fades outside my kitchen window, I find myself drawn to this simple comfort—a dip that feels like a warm embrace after a long day. There’s something deeply satisfying about transforming humble black beans into something creamy and soul-nourishing.

Ingredients

– 2 (15 oz) cans black beans, drained but not rinsed—I like keeping that starchy liquid for extra creaminess
– 1/4 cup sour cream, full-fat for that rich tang I can’t resist
– 1/4 cup mayonnaise, the real stuff that makes everything better
– 1/2 cup shredded Monterey Jack cheese, freshly grated melts so much smoother than pre-shredded
– 1/4 cup finely diced white onion, I always chop extra because the tears are worth it
– 1 jalapeño, seeded and minced—remove those ribs if you’re heat-shy like me
– 2 cloves garlic, minced until it practically disappears into the mix
– 1 tsp ground cumin, toasted first in a dry pan for maximum fragrance
– 1/2 tsp chili powder, the kind with just enough smokiness
– 1/4 cup chopped fresh cilantro, stems and all for that bright herbal punch
– 2 tbsp lime juice, freshly squeezed—bottled just doesn’t compare
– 1/2 tsp salt, I use fine sea salt for even distribution

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch baking dish with cooking spray.
2. Combine the drained black beans, sour cream, and mayonnaise in a large mixing bowl.
3. Mash the mixture thoroughly with a potato masher until about 75% of the beans are broken down but some whole beans remain for texture.
4. Stir in the shredded Monterey Jack cheese, making sure it’s evenly distributed throughout the bean mixture.
5. Add the diced white onion, minced jalapeño, and minced garlic to the bowl.
6. Sprinkle in the ground cumin, chili powder, and salt, then mix everything together until well combined.
7. Fold in the chopped cilantro and freshly squeezed lime juice gently to preserve the herb’s bright flavor.
8. Transfer the mixture to your prepared baking dish and spread it into an even layer using a spatula.
9. Bake at 375°F for 20-25 minutes, until the edges are bubbling and the top develops golden spots.
10. Remove from the oven and let it rest for 5 minutes before serving—this allows the flavors to meld and prevents burned tongues.

Always, the first scoop reveals that perfect contrast—creamy yet textured, with little bursts of bean intact between the smooth base. The gentle heat from the jalapeño builds slowly, while the fresh cilantro and lime keep everything feeling bright and balanced, perfect for scooping with sturdy tortilla chips or spreading on warm corn tortillas.

Refried Black Bean Enchiladas

Zigzagging through my thoughts tonight, I find myself drawn to the quiet comfort of refried black bean enchiladas. There’s something grounding about the way soft tortillas cradle that rich, earthy filling, especially on evenings when the world feels a little too loud. Perhaps it’s the gentle warmth, or the way each bite seems to slow time just enough to breathe.

Ingredients

– 1 ½ cups refried black beans (I love the creaminess of homemade, but a good canned version works beautifully too)
– 8 corn tortillas (warmed slightly so they don’t tear—trust me, it makes all the difference)
– 2 cups enchilada sauce (my favorite is a smoky red one, simmered with a hint of cumin)
– 1 cup shredded Monterey Jack cheese (I always grate it fresh for that melty, gooey texture)
– ½ cup diced white onion (crisp and sharp, to balance the beans’ richness)
– 2 tbsp olive oil (extra virgin, for that fruity undertone)
– ½ tsp ground cumin (toasted lightly first, if you have a spare minute)
– ¼ cup chopped fresh cilantro (tossed in at the end for a bright, herbal lift)

Instructions

1. Preheat your oven to 375°F, placing a rack in the center for even heating.
2. Warm the corn tortillas one by one in a dry skillet over medium heat for 15–20 seconds per side, just until pliable—this prevents cracking when you roll them.
3. In a medium bowl, combine the refried black beans, diced white onion, and ground cumin, stirring until evenly mixed.
4. Spread ½ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
5. Spoon 3 tablespoons of the bean mixture onto the center of each warmed tortilla, then roll tightly and place seam-side down in the dish.
6. Pour the remaining 1 ½ cups of enchilada sauce over the rolled tortillas, covering them completely.
7. Sprinkle the shredded Monterey Jack cheese evenly over the top, ensuring every enchilada gets a generous layer.
8. Bake for 20–25 minutes, until the cheese is fully melted and the edges of the sauce are bubbling gently.
9. Remove from the oven and let rest for 5 minutes—this allows the filling to set, so they hold their shape when served.
10. Drizzle with 2 tablespoons of olive oil and garnish with chopped fresh cilantro just before serving. For an extra tip, if your tortillas are still cracking, lightly brush them with oil before warming—it adds flexibility without making them greasy. Finally, always taste your sauce before assembling; if it’s too acidic, a pinch of sugar can soften the edges beautifully.
Fluffy and fragrant, these enchiladas emerge with a tender bite that gives way to the creamy, spiced beans inside. I love serving them alongside a crisp jicama salad or topped with a dollop of cool Greek yogurt for contrast. Leftovers, if there are any, taste even deeper the next day, the flavors having settled into a cozy, unified whole.

Refried Black Bean and Rice Bowls

Gently, as the evening light softens across the kitchen counter, I find myself drawn to the humble comfort of a bowl that feels like a warm embrace after a long day. There’s something quietly satisfying about building a meal from simple, earthy components, each layer adding its own story to the final dish. This one, in particular, has become my go-to for its effortless grace and nourishing depth.

Ingredients

– 1 cup long-grain white rice, rinsed until the water runs clear—I find this removes excess starch for fluffier grains.
– 2 tablespoons extra virgin olive oil, my preferred choice for its fruity notes that complement the beans beautifully.
– 1 small yellow onion, finely diced, which I always chop first to let the flavors mellow.
– 2 cloves garlic, minced—I press them fresh for the most vibrant aroma.
– 1 (15-ounce) can black beans, drained but not rinsed, as the liquid helps create a creamier texture when mashed.
– 1 teaspoon ground cumin, toasting it briefly for a deeper, smokier flavor.
– 1/2 teaspoon smoked paprika, which adds a subtle warmth without overpowering.
– 1/4 cup vegetable broth, using low-sodium to control the salt level.
– 1/4 cup fresh cilantro, chopped, reserving a few leaves for garnish—I love its bright, herbal finish.
– 1 lime, cut into wedges, for squeezing over the top just before serving.
– Salt, to season layers as you go, which I find builds a more balanced flavor.

Instructions

1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, about 1 minute, to remove surface starch.
2. Cook the rinsed rice according to package directions in a medium saucepan with 2 cups of water, bringing it to a boil over high heat, then reducing to low, covering, and simmering for 18 minutes until tender and liquid is absorbed.
3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add 1 small finely diced yellow onion and cook, stirring occasionally, for 5–7 minutes until translucent and lightly golden.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
6. Tip: Toast 1 teaspoon of ground cumin in the skillet for 30 seconds before adding the beans to enhance its earthy flavor.
7. Add 1 can of drained black beans to the skillet, mashing them with a potato masher or fork until about half are broken down.
8. Pour in 1/4 cup of vegetable broth and 1/2 teaspoon of smoked paprika, stirring to combine, and simmer for 5 minutes until the mixture thickens slightly.
9. Tip: Let the bean mixture bubble gently to develop a richer, creamier consistency without drying out.
10. Fluff the cooked rice with a fork and divide it evenly among serving bowls.
11. Spoon the refried black bean mixture over the rice, spreading it to cover the base.
12. Tip: Sprinkle 1/4 cup of chopped fresh cilantro over the top and serve immediately with lime wedges on the side for squeezing.
13. Season each layer with salt as you assemble, starting with the rice, to ensure every bite is well-balanced.

Velvety and warm, the creamy beans meld with the fluffy rice, offering a texture that’s both comforting and substantial. I love how the bright lime cuts through the richness, making each spoonful feel revitalizing. For a creative twist, try topping it with sliced avocado or a dollop of Greek yogurt for added creaminess.

Hearty Refried Black Bean Soup

As the evening light fades outside my kitchen window, I find myself drawn to the quiet comfort of this simple soup, the kind that fills both the room and the soul with its earthy aroma. A gentle simmer of black beans and spices creates something that feels like a warm embrace after a long day, reminding me how the most humble ingredients can transform into profound nourishment.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I like the sweetness it develops when cooked slowly)
– 3 cloves garlic, minced (freshly crushed releases the most flavor)
– 1 teaspoon ground cumin (toasting it first makes all the difference)
– ½ teaspoon smoked paprika (for that subtle campfire warmth)
– 4 cups cooked black beans (I prefer the creamier texture of home-cooked over canned)
– 4 cups vegetable broth (homemade if you have it, but store-bought works beautifully)
– 1 tablespoon lime juice (freshly squeezed brightens everything)
– ¼ cup chopped fresh cilantro (stems included for extra herbaceous depth)
– Salt to taste (I use fine sea salt for even distribution)

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add diced onion and cook for 8-10 minutes, stirring occasionally, until translucent and lightly golden at the edges.
3. Stir in minced garlic and cook for 1 minute exactly until fragrant but not browned.
4. Sprinkle cumin and smoked paprika over the onion mixture and toast for 30 seconds to release their oils.
5. Add 2 cups black beans and mash thoroughly with a potato masher until pastelike.
6. Pour in vegetable broth while stirring constantly to incorporate the bean paste.
7. Add remaining 2 cups whole black beans and bring to a gentle boil.
8. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld.
9. Stir in lime juice and chopped cilantro during the final 2 minutes of cooking.
10. Season with salt, starting with ½ teaspoon and adding more until the bean flavor shines through.

Because this soup thickens as it rests, I often let it sit for 10 minutes off heat before serving. The texture becomes wonderfully creamy from the mashed beans while the whole beans provide satisfying substance. Sometimes I swirl in a dollop of Greek yogurt or top with crispy tortilla strips for contrasting textures that make each spoonful interesting.

Refried Black Bean Breakfast Burritos

Zigzagging through my morning thoughts, I find myself drawn to the quiet comfort of wrapping warm, spiced beans in a soft tortilla—a simple ritual that feels like a gentle embrace before the day unfolds. There’s something deeply satisfying about the way these flavors mingle slowly, patiently, as if they have all the time in the world.

Ingredients

– 4 large flour tortillas (I like them slightly thicker for better wrapping) – 2 cups cooked black beans, drained but not rinsed (that starchy liquid helps with creaminess) – 1 tablespoon extra virgin olive oil (my go-to for its fruity notes) – 1/2 cup diced yellow onion (sweet and mild works best here) – 1 jalapeño, minced (seeds removed if you prefer less heat, like I often do) – 2 cloves garlic, finely chopped (freshly crushed releases more aroma) – 1 teaspoon ground cumin (toasted lightly beforehand if you have time) – 1/2 teaspoon smoked paprika – 1/4 cup water or vegetable broth (broth adds a subtle depth) – 4 large eggs, beaten (I prefer room temperature for even cooking) – 1/2 cup shredded Monterey Jack cheese (it melts so beautifully) – Salt, to season (I use a fine sea salt for even distribution) – Fresh cilantro leaves for garnish (a handful brightens everything up)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 1 minute. 2. Add the diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 5–7 minutes. 3. Stir in the minced jalapeño and finely chopped garlic, cooking for 1 minute until fragrant but not browned. 4. Sprinkle in the ground cumin and smoked paprika, toasting the spices for 30 seconds to deepen their flavor. 5. Add the drained black beans and use a potato masher or fork to crush them partially, leaving some whole for texture. 6. Pour in the water or vegetable broth, scraping up any browned bits from the skillet bottom, and simmer for 3–4 minutes until thickened. 7. Season the bean mixture with salt, starting with 1/4 teaspoon and adjusting as needed, then transfer to a bowl and cover to keep warm. 8. Wipe the skillet clean with a paper towel and return it to medium-low heat. 9. Pour the beaten eggs into the skillet and let them set for 10 seconds before gently pushing them toward the center with a spatula, repeating until softly scrambled, 2–3 minutes total. 10. Warm the flour tortillas one at a time in a dry skillet over medium heat for 20 seconds per side, or until pliable and lightly speckled. 11. Lay a warmed tortilla flat and spoon one-quarter of the refried beans onto the lower third, followed by a quarter of the scrambled eggs and shredded Monterey Jack cheese. 12. Fold the bottom edge of the tortilla over the filling, tuck in the sides, and roll tightly away from you to form a burrito. 13. Repeat with the remaining tortillas and filling, placing each seam-side down to hold its shape. 14. Garnish the burritos with fresh cilantro leaves before serving. The creamy, mashed beans cradle the fluffy eggs, while the melted cheese weaves everything together in a cozy, savory bundle. Try slicing them in half diagonally to reveal the layered filling, or wrap them in parchment for a handheld breakfast on the go.

Refried Black Bean and Avocado Toast

Years have taught me that the simplest meals often carry the deepest comfort, like this refried black bean and avocado toast that I find myself returning to on quiet afternoons when I need something both nourishing and grounding. There’s something about the creamy beans and rich avocado that feels like a gentle hug, a small ritual of slicing and spreading that slows the world down just enough. It’s a humble dish, really, but one that never fails to bring a moment of peace to my kitchen.

Ingredients

– 2 slices of sourdough bread (I love the tangy chew it brings, especially when toasted until golden)
– 1 ripe avocado (choose one that yields slightly to gentle pressure for that perfect creaminess)
– 1 cup canned refried black beans (I always warm these slowly to deepen their earthy flavor)
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes that complement the beans)
– 1/4 teaspoon smoked paprika (it adds a whisper of smokiness that ties everything together)
– 1/4 teaspoon garlic powder (I prefer this over fresh garlic here for its subtle, even distribution)
– 1/4 teaspoon salt (a fine sea salt works beautifully to balance the richness)
– 1 tablespoon lime juice (freshly squeezed, as it brightens the whole dish with a zesty kick)
– 2 tablespoons crumbled cotija cheese (its salty crumble is the finishing touch I can’t skip)

Instructions

1. Preheat your oven to 375°F to toast the bread evenly and give it a crisp exterior.
2. Place the 2 slices of sourdough bread directly on the oven rack and bake for 8–10 minutes, until the edges are golden brown and the center is firm to the touch.
3. Tip: Let the bread cool for a minute after toasting to avoid sogginess when adding toppings.
4. In a small saucepan over medium-low heat, warm the 1 cup of refried black beans for 5–7 minutes, stirring occasionally until they’re steaming and spreadable.
5. Tip: If the beans thicken too much, add a splash of water to loosen them for easier spreading.
6. Halve the 1 ripe avocado, remove the pit, and scoop the flesh into a small bowl.
7. Mash the avocado with a fork until mostly smooth but with some small chunks for texture.
8. Stir in the 1 tablespoon lime juice, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon smoked paprika until well combined.
9. Drizzle the 1 tablespoon extra virgin olive oil evenly over the toasted sourdough slices.
10. Spread the warmed refried black beans in an even layer on each slice of bread.
11. Top the beans with the seasoned avocado mixture, spreading it gently to cover the surface.
12. Sprinkle the 2 tablespoons of crumbled cotija cheese over the avocado.
13. Tip: For extra flavor, add a pinch of smoked paprika on top just before serving.
14. Serve immediately while the toast is warm and the avocado is fresh.

Buttery and rich, the creamy avocado melds with the earthy beans in a way that feels both indulgent and wholesome. I love how the crisp sourdough crackles with each bite, giving way to the soft layers beneath. Sometimes, I’ll add a drizzle of hot sauce or a few microgreens for a pop of color and spice, turning this simple toast into a canvas for quiet creativity.

Vegetarian Refried Black Bean Chili

Wandering through the kitchen on this quiet evening, I find myself drawn to the earthy comfort of beans and spices, the way they fill the house with warmth when everything outside feels still. There’s something grounding about letting a pot simmer slowly, each ingredient softening into the next, and tonight, that ritual unfolds as a simple, soulful chili.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its gentle fruitiness)
• 1 large yellow onion, diced (I like the sweetness it lends when cooked low and slow)
• 3 cloves garlic, minced (freshly crushed—it makes all the difference)
• 1 tablespoon chili powder (I use a mild blend for depth without too much heat)
• 1 teaspoon ground cumin (toasted lightly in the pan first for aroma)
• 1 (15-ounce) can refried black beans (the creamy base that thickens everything beautifully)
• 1 (15-ounce) can black beans, rinsed and drained (for texture and heartiness)
• 1 (14.5-ounce) can diced tomatoes, undrained (they add a bright, acidic balance)
• 2 cups vegetable broth (homemade if I have it, but store-bought works fine)
• 1 teaspoon salt (I adjust this at the end, but start here for seasoning)
• Fresh cilantro, chopped (a handful for garnish—it lifts the whole dish)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers lightly.
2. Add the diced onion and cook for 8–10 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, just until golden but not browned.
4. Sprinkle in the chili powder and cumin, toasting them for 30 seconds to release their oils.
5. Tip: Toasting spices deepens their flavor—you’ll smell them become aromatic.
6. Add the refried black beans, stirring to coat them in the spiced onion mixture for 2 minutes.
7. Pour in the black beans, diced tomatoes with their juices, and vegetable broth.
8. Bring the chili to a gentle boil, then reduce the heat to low.
9. Simmer uncovered for 25–30 minutes, stirring every 10 minutes to prevent sticking.
10. Tip: A slow simmer melds the flavors—look for small bubbles and a thickened consistency.
11. Stir in the salt, then taste and adjust seasoning if needed.
12. Tip: Let it rest off the heat for 5 minutes; this allows the beans to absorb the broth fully.
13. Ladle the chili into bowls and top with fresh cilantro.

This chili settles into a velvety, thick texture, with the refried beans lending a creamy backdrop to the firm black beans and tender tomatoes. The warmth of cumin and chili powder wraps around each spoonful, making it perfect for curling up on the couch or serving over baked potatoes for a hearty twist.

Refried Black Bean Tostadas

A quiet evening like this always makes me reach for something simple yet deeply satisfying, the kind of meal that feels like a warm embrace after a long day. Refried black bean tostadas are my gentle answer to that craving, a humble assembly of textures and flavors that never fails to comfort.

Ingredients

– 8 small corn tortillas (I find the 6-inch size perfect for crisp, manageable tostadas)
– 2 tablespoons olive oil, divided (extra virgin is my kitchen staple for its fruity notes)
– 1 (15-ounce) can refried black beans (I love the creamy, earthy depth of the black bean variety)
– 1 cup shredded Monterey Jack cheese (it melts so beautifully and smoothly)
– 1/2 cup finely diced red onion (for a sharp, crunchy contrast)
– 1/4 cup chopped fresh cilantro (I always add a generous handful for brightness)
– 1 ripe avocado, sliced (it brings a cool, buttery richness that balances everything)
– 1/2 cup sour cream (a dollop on top adds a lovely tangy creaminess)
– 1 lime, cut into wedges (a squeeze at the end wakes up all the flavors)

Instructions

1. Preheat your oven to 375°F to get it ready for crisping the tortillas evenly.
2. Brush both sides of each corn tortilla lightly with 1 tablespoon of olive oil using a pastry brush for full coverage.
3. Place the oiled tortillas in a single layer on a baking sheet to prevent overlapping and ensure they crisp uniformly.
4. Bake the tortillas for 8-10 minutes, flipping them halfway through, until they are golden brown and rigid to the touch.
5. Tip: Watch closely after 7 minutes to avoid burning, as corn tortillas can go from perfect to overdone quickly.
6. Warm the refried black beans in a small saucepan over medium-low heat for 4-5 minutes, stirring occasionally, until steam rises and they’re heated through.
7. Spread about 2 tablespoons of the warmed beans evenly onto each baked tortilla, covering the surface but leaving a small border to keep toppings tidy.
8. Sprinkle shredded Monterey Jack cheese over the beans on each tostada, aiming for even distribution so every bite has melty goodness.
9. Return the topped tostadas to the oven and bake for 3-4 minutes, just until the cheese is fully melted and bubbly.
10. Tip: Let the tostadas sit for a minute after baking so the cheese sets slightly, making them easier to handle without toppings sliding off.
11. Remove the tostadas from the oven and top them immediately with diced red onion, chopped cilantro, avocado slices, and a dollop of sour cream.
12. Tip: For extra flavor, squeeze a lime wedge over each tostada right before serving to brighten the beans and cut through the richness.
What I love most is the crunch of the tortilla giving way to the creamy beans and melted cheese, with the fresh toppings adding little bursts of sharpness and coolness. Serve them open-faced for a pretty presentation, or fold them gently for a handheld treat that’s messy in the best way.

Savory Refried Black Bean Casserole

Falling into autumn evenings always makes me crave something warm and deeply comforting, the kind of dish that fills the kitchen with earthy aromas and promises a quiet, satisfying meal. This savory refried black bean casserole is my go-to for such moments, a simple layering of humble ingredients that somehow feels like a gentle hug after a long day.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I like the sweetness it brings when cooked slowly)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 2 (15-ounce) cans refried black beans (I prefer the smooth variety for this)
– 1 cup corn kernels, frozen or canned, drained
– 1 (4-ounce) can diced green chiles, undrained
– 1 teaspoon ground cumin (toasting it first deepens the flavor)
– 1/2 teaspoon smoked paprika
– 1/2 cup vegetable broth
– 1 cup shredded Monterey Jack cheese (it melts so beautifully)
– 1/4 cup chopped fresh cilantro
– 1/2 cup crushed tortilla chips (for that final crispy topping)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready when the casserole is assembled.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until it shimmers.
3. Add 1 diced medium yellow onion and cook for 6-8 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in 2 minced cloves of garlic and cook for 1 minute exactly, until fragrant but not browned.
5. Tip: Toasting spices unlocks their oils; add 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika, stirring for 30 seconds until aromatic.
6. Pour in 1/2 cup vegetable broth to deglaze the skillet, scraping up any browned bits from the bottom.
7. Add 2 cans of refried black beans, 1 cup corn kernels, and 1 can of diced green chiles with their juices, stirring until fully combined and heated through, about 3-4 minutes.
8. Transfer the bean mixture to a 9×9-inch baking dish, spreading it into an even layer.
9. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top.
10. Tip: For extra crunch, scatter 1/2 cup crushed tortilla chips over the cheese layer.
11. Bake at 375°F for 20-22 minutes, until the cheese is fully melted and bubbly with golden edges.
12. Tip: Let it rest for 5 minutes after baking; this helps the layers set for cleaner slices.
13. Garnish with 1/4 cup chopped fresh cilantro just before serving.

Yielding a creamy interior with a satisfyingly crisp top, this casserole balances smoky spices against the mild cheese. I love scooping it warm with sturdy tortilla chips or serving it over a bed of greens for a lighter twist, letting the flavors meld into something quietly extraordinary.

Refried Black Bean Stuffed Sweet Potatoes

Kind of quietly, as the evening light fades outside my kitchen window, I find myself reaching for these familiar ingredients—the sweet potatoes, the black beans, the spices—knowing they’ll come together into something deeply comforting, something that feels like a gentle exhale after a long day.

Ingredients

• 4 medium sweet potatoes (I look for ones that are firm and evenly shaped, so they bake up nicely)
• 1 tablespoon olive oil (extra virgin is my go-to for its fruity notes)
• 1 (15-ounce) can black beans, rinsed and drained (I love how their earthy flavor grounds the dish)
• 1/2 cup diced yellow onion (a sweet variety works well here)
• 1 teaspoon ground cumin (toasted lightly in a dry pan first, if you have a minute—it deepens the flavor beautifully)
• 1/2 teaspoon smoked paprika (this adds a subtle smokiness that I adore)
• 1/4 cup vegetable broth (low-sodium, so I can control the saltiness)
• 1/4 cup shredded Monterey Jack cheese (it melts so creamy and mild)
• 2 tablespoons chopped fresh cilantro (for a bright, fresh finish)
• Salt, to season (I use fine sea salt for even distribution)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each sweet potato 4-5 times with a fork to allow steam to escape during baking.
3. Rub the sweet potatoes evenly with 1 tablespoon of olive oil and place them on the prepared baking sheet.
4. Bake the sweet potatoes for 45-50 minutes, or until they are tender when pierced with a fork and the skins are slightly crisp.
5. While the sweet potatoes bake, heat a medium skillet over medium heat and add the diced onion.
6. Cook the onion for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
7. Add the rinsed black beans, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika to the skillet.
8. Pour in 1/4 cup vegetable broth and use a potato masher or fork to mash the beans partially, leaving some texture.
9. Cook the bean mixture for 3-4 minutes, stirring frequently, until it thickens slightly and the flavors meld.
10. Remove the baked sweet potatoes from the oven and let them cool for 5 minutes until easy to handle.
11. Slice each sweet potato open lengthwise and gently fluff the insides with a fork.
12. Divide the refried black bean mixture evenly among the sweet potatoes, spooning it into the centers.
13. Sprinkle 1/4 cup shredded Monterey Jack cheese over the bean-filled sweet potatoes.
14. Return the stuffed sweet potatoes to the oven and bake for 5-7 minutes, just until the cheese is melted and bubbly.
15. Remove from the oven and top with 2 tablespoons chopped fresh cilantro before serving.

Under a golden, melted cheese blanket, the sweet potatoes become tender and almost custardy, while the spiced beans add a hearty, smoky depth—perfect as they are, or maybe with a dollop of cool Greek yogurt for contrast. I sometimes serve them open-faced, letting the colors shine, or alongside a simple green salad for a complete, comforting meal.

Conclusion

Excitingly, these 27 canned black bean recipes prove how effortless and delicious weeknight meals can be! We hope you find new family favorites—give them a try, then drop a comment with your top picks. Don’t forget to share this roundup on Pinterest so fellow home cooks can enjoy the magic too. Happy cooking!