How to Make Frijoles Refritos (Gluten Free Refried Beans)

Frijoles refritos are the perfect side dish for most Mexican dishes, especially breakfast. This gluten free refried bean recipe is my favorite way to use up any leftover frijoles de la olla. You can make it using canned beans, too!

I cook beans on a regular basis, and oftentimes assume incorrectly that everybody knows how to make a good pot of frijoles. When I shared this Instagram post a while ago, I was surprised by how many people were excited about my slow cooker version of frijoles de la olla. For everyone who has a fresh pot of beans, my gluten free frijoles refritos is the best way to use up the leftovers. Two cups of dry beans actually yields quite a bit of cooked beans. Sometimes I’ll freeze and save half of the batch to use later, but more often than not, I transform them into classic refried beans.

RECOMMENDED BY LOLA FOR THIS RECIPE

LARGE CAST-IRON SKILLET

best pan for frying totopos

STEP-BY-STEP INSTRUCTIONS

Prepare skillet and fry beans

  • Prepare cast-iron skillet with oil or lard over medium-high heat.
  • Once pan is very hot, onions and cook until translucent.
  • Add beans, bean broth, cooked onion, and garlic. Mash until smooth and continue cooking until beans reach desired consistency – not too runny, not too dry.
  • Serve hot with crumbled Cotija cheese, if desired.

WHAT TO SERVE WITH REFRIED BEANS

Here are a few of my favorite ways to serve frijoles refritos:

Tacos Dorados

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BEST Frijoles Refritos (Gluten Free Refried Beans)

CLASSIC FRIJOLES REFRITOS (REFRIED BEANS)

by Lola Dweck
These gluten free refried beans are the perfect side for most Mexican dishes and a great way to use up leftover frijoles de la olla. Use canned beans for a quick and easy shortcut!
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican
Servings 8
Calories 155 kcal

Equipment

  • Large cast-iron skillet
  • Machacadora (bean masher), potato masher also works

Ingredients
  

  • 3 tablespoons cooking oil canola, coconut, or lard work well
  • onion diced
  • 4 cups cooked beans I also use the cooked onion and garlic from my frijoles de la olla; canned beans will also work
  • Salt to taste
  • ½ cup crumbled queso cotija optional

Instructions
 

  • Prepare cast-iron skillet with oil over medium-high heat. Once pan is very hot, add onion and cook until translucent, about 3 minutes. Add beans, bean broth, cooked onion, and garlic. Mash until smooth. Cook until beans reach desired consistency – not too runny, not too dry.
  • Serve hot with topped with crumbled Cotija cheese if desired.

A Note from Lola

  • Refried beans tend to dry as they cool. This is particularly true when using pinto beans. I always reserve additional broth just in case they get too dry.
  • For an additional layer of flavor, I sometimes add diced tomato and cilantro when sautéing my onion.
  • Canned beans can also be used in this recipe if you’re in a pinch.

Nutrition

Calories: 155kcalCarbohydrates: 20gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 2mgPotassium: 279mgFiber: 8gSugar: 2gVitamin A: 24IUVitamin C: 2mgCalcium: 29mgIron: 1mg
155
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina

This recipe was originally published on September 23, 2020 and updated with more clear instructions on February 19, 2025.

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.

Photography + Styling: Cacey McReavy

Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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3 Comments

  1. 5 stars
    Love a little lard in these beans. It’s a great meal prep idea to make a mass batch of bean burritos and then freeze them. The kids just grab and go.