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
When it comes to frying, I always reach for my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent texture in foods, like my chorizo con huevo. VIEW PRODUCT
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:
- Alongside huevos divorciados or chorizo
- Layered on sopes, tortas, breakfast tostadas, turkey picadillo tostadas, molletes, and hibiscus tostadas
- With tacos
- Added to breakfast burritos
- Solo with homemade chips
LOOKING FOR MORE INSPIRATION?
- Slow Cooker Frijoles Charros
- Frijoles Negros (Flavorful Black Bean Soup)
- Frijoles de la Olla (Easy Slow Cooker Recipe)
- 50 Delicious Mexican Breakfast and Brunch Ideas
- Ensalada de Lentejas (Easy and Refreshing Lentil Salad)
CLASSIC FRIJOLES REFRITOS (REFRIED BEANS)
Equipment
- Large cast-iron skillet
- Machacadora (bean masher), potato masher also works
Ingredients
- 3 tablespoons cooking oil canola, coconut, or lard work well
- ⅓ 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
This recipe was originally published on September 23, 2020 and updated with more clear instructions on February 19, 2025.
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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.
Love your suggestion toadd diced tomato and cilantro, so much flavor!
That small addition adds so much flavor to the frijoles. I sometimes use parsley if I don’t have cilantro. Or the top leaves of my celery!
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.