These easy refried beans are my go-to for taco night. They take less than 10 minutes, use simple pantry staples, and taste so good. Blending the beans before heating makes them extra smooth and creamy — almost like the restaurant-style beans you get at your favorite Mexican spot. Perfect alongside tacos, burrito bowls, quesadillas, or scooped up with tortilla chips straight from the skillet. Sometimes I use dried beans from the garden instead — I just soak them overnight and cook them until tender before blending.

Easy Blended Refried Beans

Ingredients

• 1 can (15 oz) pinto beans, undrained
• 1 can (15 oz) black beans, undrained
• 2 tablespoons butter or olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt + pepper, to taste
• Splash of water or broth, if needed

Instructions

1. Add both cans of beans with the liquid to a blender or food processor. Add onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, and pepper.
2. Blend until smooth and creamy. Add a splash of water or broth if needed to help it blend.
3. Melt butter or olive oil in a skillet over medium heat. Pour in the blended beans.
4. Cook, stirring frequently, for 5–8 minutes until hot, thickened, and creamy.
5. Taste and adjust salt if needed. Serve warm.

Optional Add-Ins

• Shredded cheddar cheese
• Hot sauce
• Lime juice
• Cilantro