Taco Bell Refried Beans Recipe

Back in 2019, I visited Tijuana, Mexico for a refreshment tour. While traveling, I explored and tasted so many amazing Mexican dishes.

Every time I walked into a restaurant, I kept seeing one thing again and again—refried beans. They were everywhere, from seven-layer dips to beef tacos.

It didn’t take me long to realize that refried beans are a real staple in Mexican cooking.

After returning home, I craved that same rich, creamy flavor I had experienced in Mexico. I decided to try Taco Bell, since they’re known for serving Mexican dishes, and to my surprise, their refried beans tasted just like the ones I had there!

If you want to bring that delicious taste right to your kitchen, just follow my easy copycat Taco Bell Refried Beans Recipe. Trust me, it’s simple and so worth it!

What Does Taco Bell Refried Beans Taste Like?

Taco Bell’s refried beans are creamy, savory, and slightly smoky. The beans are mashed until smooth but still have a tiny bit of texture.

The garlic and onion powders add a gentle kick, while the cumin gives it that warm, earthy flavor you’d find in traditional Mexican cooking.

The butter makes it taste rich—almost like a comfort food. It’s not spicy, so even picky eaters will enjoy it.

If you’ve ever had a bean burrito from Taco Bell, that’s exactly what these taste like!

Taco Bell Refried Beans Ingredients

• Canned Pinto Beans (15 oz, 1 can): I use canned beans to save time—no soaking or boiling needed. They’re soft and ready to mash.
• Butter (1 tablespoon): Adds a rich, creamy flavor. It makes the beans smooth and gives them that restaurant-style taste. You can use salted or unsalted.
• Garlic Powder (½ teaspoon): Brings a warm, garlicky flavor without needing to chop fresh garlic. Just sprinkle and stir!
• Onion Powder (½ teaspoon): Adds a mild, sweet onion taste. It blends well into the beans and gives them more depth.
• Ground Cumin (½ teaspoon): A little cumin adds a smoky and earthy flavor.
• Salt (to taste): Optional, depending on how salty your beans and butter are. I taste at the end and adjust if needed.
• Reserved Bean Liquid (3–4 tablespoons): Don’t toss the liquid from the can—it helps smooth out the beans and adds extra flavor. Add a little at a time until you get the texture you like.

Optional Ingredients:

• Black Pepper (a pinch): Just a tiny bit for added flavor.
• Chicken Broth (2–3 tablespoons): Sometimes I swap some of the bean liquid for broth to add more flavor.

Helpful Swaps

1. Olive Oil instead of Butter: If you don’t eat dairy or want a healthier option, olive oil works great instead of butter. Use the same amount – 1 tablespoon.
2. Fresh Garlic instead of Powder: If you have time and want a stronger garlic taste, you can use 1 small clove of minced garlic instead of the powder. Cook it in the butter for about 30 seconds before adding the beans.
3. Vegetable Broth instead of Bean Liquid: If you want extra flavor, you can use vegetable broth instead of the reserved bean liquid. It adds a little more depth to the beans.
4. Pinto Beans from Scratch: If you have time, you can cook dry pinto beans from scratch. Soak 1 cup of dry beans overnight, then cook them until soft (about 1-2 hours).
5. Black Beans: For a different twist, try using black beans instead of pinto. The flavor is a bit different but still works great with all the same spices.
6. Add a Touch of Heat: For a spicy version, add a pinch of cayenne pepper or a dash of hot sauce to the beans while cooking.

Kitchen Equipment Needed

Here’s what you’ll need to make the magic happen:

1. Can opener (for opening the beans)
2. Strainer or colander (to drain the beans)
3. Small bowl (to catch the bean liquid)
4. Medium pan or skillet
5. Potato masher or large spoon
6. Wooden spoon or spatula
7. Stove

How To Make Taco Bell Refried Beans

Step 1 | Drain the beans

Open your can of pinto beans and pour them into a strainer or colander. Let the extra liquid drip into a bowl—you’ll need some of that later, so don’t toss it out!

Step 2 | Heat the beans

Put the drained beans into a pan. Turn the stove on to medium heat. Let the beans warm up for about 2 to 3 minutes. Just enough to get them soft.

Step 3 | Add butter and spices

Drop in 1 tablespoon of butter. Then, sprinkle in ½ teaspoon each of garlic powder, onion powder, and cumin. Stir everything together so the beans get coated with flavor.

Step 4 | Mash the beans

Use a potato masher or the back of a spoon to start mashing the beans right in the pan. It’s okay if they’re still a little chunky at this point!

Step 5 | Add the liquid

Now pour in about ¾ of the bean liquid you saved earlier. This helps make the beans soft and smooth. Keep mashing and stirring until it starts to look like refried beans.

Step 6 | Let it simmer

Turn the heat down to low. Cover the pan with a lid and let the beans cook for 3 to 4 more minutes. They’ll soak in the flavors and get thick and creamy.

Step 7 | Check the texture

If the beans feel too thick, just add a bit more of the bean liquid or a little chicken broth. Stir it in until you get the texture you like.

Step 8 | Serve

Turn off the heat. Scoop them into a bowl and serve hot!

Chef Notes & Tips

Always save the bean liquid! It’s better than plain water for getting the right creamy texture.
Mash the beans while they’re warm—they’re softer and easier to mash.
For extra flavor, replace some bean liquid with warm chicken broth.
Don’t rush—letting the beans simmer helps them get that perfect restaurant-style taste.
Adjust the salt at the end so you don’t overdo it early.

What to Eat with Refried Beans

Refried beans are so good with many different foods. You can spread them inside burritos or tacos, pile them up next to a plate of enchiladas, or even layer them into a seven-layer dip for a party snack.

Sometimes I even just grab some tortilla chips and use the beans as a dip. They also make a hearty side dish next to some grilled chicken or rice.

Honestly, refried beans go with almost any Mexican-style meal you can think of.

Make Ahead & Storage Tips

If you want to make these beans ahead of time, it’s super easy! Just cook the beans, let them cool, and then store them in an airtight container in the fridge. They’ll stay good for about 4 to 5 days.

If you want to keep them longer, you can freeze them. Let the beans cool completely, scoop them into freezer bags, and lay them flat. They’ll last about 2 months in the freezer.

When you’re ready to eat, thaw them overnight in the fridge. Reheat in a pan over low heat, adding a little water, broth, or extra bean liquid to bring back the creamy texture.

Taco Bell Refried Beans Recipe FAQs

1. Why are they called “refried” beans if they’re only fried once?

The name comes from the Spanish “frijoles refritos,” which doesn’t actually mean fried twice. The “re” prefix in Spanish can intensify the meaning, so it’s more like “well-fried” beans.

In traditional cooking, the beans are cooked once in water until soft, then mashed and fried in lard or oil. So they’re not fried twice, just cooked thoroughly by frying after boiling.

2. My beans came out too runny. How can I fix them?

If your beans are too runny, there are several easy fixes. First, continue cooking them uncovered on low heat, stirring occasionally. The extra liquid will evaporate and they’ll thicken up.

You can also add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water, then stir this into the beans and cook for a few more minutes.

Another option is to mash some extra beans (without liquid) and stir them in to absorb the excess moisture.

3. Can I use a blender to mash the beans?

You can, but be careful! A blender makes the beans super smooth, which some people love. Scoop the cooked beans into a blender with a little liquid and pulse a few times. Don’t overdo it, or they’ll turn soupy.

I prefer a potato masher for a chunkier texture, but a blender works if you want them extra creamy.

4. Can I make these beans in a slow cooker?

Yes, these beans work great in a slow cooker, especially if you’re starting with dried beans.

Rinse 1 cup of dried pinto beans and place them in the slow cooker with 4 cups of water or broth. Add the spices (garlic powder, onion powder, cumin) and cook on low for 6-8 hours until very soft.

Drain most of the liquid (save some), add the butter, then mash right in the slow cooker. For canned beans, you can put all ingredients in the slow cooker and heat on low for 2-3 hours, then mash before serving.

This Taco Bell Refried Beans Recipe is my go-to for busy nights or taco Tuesdays. It’s cheap, quick, and tastes just like the restaurant version.

Once you try it, you’ll never go back to store-bought cans! Let me know how yours turns out.

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