Best 6 20 Minute Skillet Refried Beans Recipes

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In this article, we present to you a collection of quick and easy recipes for preparing delicious "20-minute skillet refried beans". These recipes will allow you to enjoy this Mexican staple in no time, while still maintaining its authentic flavors and textures. With just a few simple ingredients and a skillet, you can whip up a batch of refried beans that are perfect for tacos, burritos, enchiladas, or as a side dish. So grab your skillet and get ready to make some mouthwatering and satisfying refried beans in just 20 minutes!

Check out the recipes below so you can choose the best recipe for yourself!

QUICK AND EASY REFRIED BEANS



Quick and Easy Refried Beans image

When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.

Provided by MarasFlourpower

Categories     Side Dish     Beans and Peas

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
½ lime, juiced

Steps:

  • Heat canola oil in a heavy skillet over medium heat.
  • Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
  • Smash garlic cloves in skillet with a fork.
  • Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
  • Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g

EASY REFRIED BEANS



Easy Refried Beans image

Looking for an easy side dish? Our recipe for Easy Refried Beans has only 3 ingredients and is ready in just 15 minutes. It doesn't get much easier than that. These refried beans also make a great vegetarian options for tacos, burritos, and fajitas.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 15m

Yield 6

Number Of Ingredients 3

¼ cup Country Crock® Spread
1 small onion, chopped
2 (15 ounce) cans black beans, drained

Steps:

  • Melt Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in beans and cook, mashing with potato masher or fork, 4 minutes or until desired consistency.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 24.5 g, Fat 0.4 g, Fiber 10 g, Protein 8.7 g, SaturatedFat 0.1 g, Sodium 544.5 mg, Sugar 0.5 g

SKILLET REFRIED BEANS WITH AVOCADO AND RADISH



Skillet Refried Beans With Avocado and Radish image

This hearty vegetarian mash-up of burritos and seven-layer dip is a crowd favorite for good reason: It's easy, it's fast and it encourages diners to gather around the table and fill their tortillas however they wish. Canned refried beans seasoned with a dash of cayenne are heated through on the stovetop, then topped with a generous sprinkling of cheese. Before serving, lots of cool, crunchy toppings like avocado, grated Cotija cheese, snap peas, radishes and romaine lettuce are piled on top. The toppings make it feel like a proper meal, though you could serve it with tortilla chips as a snack or with eggs for brunch.

Provided by Sarah Copeland

Categories     dinner, easy, lunch, weekday, beans, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 (15-ounce) cans vegetarian refried beans (pinto or black bean)
1/2 to 1 teaspoon ground cayenne, to taste
1 heaping cup finely shredded Oaxacan-style cheese, Monterey Jack, Cheddar or a blend (6 ounces)
Flour or corn tortillas, for serving
1 firm ripe avocado, sliced
3 small or 1 large radish, thinly sliced
3 scallions, thinly sliced on the bias
1 cup sliced snap peas or shredded romaine lettuce
1/4 cup grated Cotija, queso fresco or other crumbly Mexican cheese, or ricotta salata
1/4 bunch cilantro leaves and tender stems
Lime wedges, for serving

Steps:

  • Heat an 8-inch skillet over medium-high. Combine the beans, 1/2 cup water and ground cayenne in the skillet and whisk until smooth. Reduce heat to low and cook until warmed through and just starting to bubble. Sprinkle the Oaxacan-style cheese on top and warm until melted, about 3 minutes.
  • Meanwhile, heat the tortillas one-by-one over an open flame (or in a hot skillet, if you don't have a gas stove). Wrap them tightly in a clean kitchen towel, stacking and rewrapping as you go to keep them warm as you heat each one.
  • Remove the beans from the heat and garnish with the avocado, radish, scallions and snap peas in even layers. Sprinkle with grated Cotija and cilantro. Serve with warm tortillas and lime wedges for squeezing over the tacos.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams

REFRIED BEANS



Refried Beans image

Simple, delicious refried beans are great as a side dish, or as the perfect addition to your tacos and nachos.

Provided by Valerie Bertinelli

Categories     beans,Mexican,side

Time 35m

Yield 21/4 servings

Number Of Ingredients 12

¼ cup refined coconut oil, melted (see Cook's Note)
½ cup finely chopped yellow onion (about ½ medium onion)
1 Tbsp minced garlic (about 3 large cloves)
1 tsp cumin
½ tsp coriander
Kosher salt
2 15 ½-oz cans pinto beans, drained and rinsed
1 cup chicken stock, plus more as needed
2 tsp pureed canned chipotles in adobo
1 Tbsp fresh lime juice, plus lime wedges, for serving
2 Tbsp crumbled queso fresco
2 Tbsp roughly chopped fresh cilantro

Steps:

  • Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
  • Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
  • Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

20 MINUTE SKILLET REFRIED BEANS



20 Minute Skillet Refried Beans image

Categories     Side

Yield 6

Number Of Ingredients 9

2 Tablespoons butter
1/2 cup onion (diced)
2 garlic cloves (minced)
2 (15 ounces each) cans pinto beans (DO NOT rinse and drain)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (omit if you don't want the heat)
1/4 cup fresh cilantro (chopped)
Salt and pepper (to taste)

Steps:

  • In a large skillet, melt butter over medium heat. Add diced onion and saute for 4-5 minutes or until onion is translucent.
  • Add garlic to melted butter and onions and saute for another minute.
  • Add pinto beans (don't wash and drain them first - just dump in the whole can), cumin, chili powder and cayenne powder to skillet. Cook for about 5 minutes or until beans are heated through.
  • Using a potato masher, mash beans until they become the consistency that you prefer (my husband likes them completely smooth while I prefer them to be a little chunky. You could also put the beans in a blender to make them super smooth).
  • If desired, top with some shredded cheese and fresh cilantro.

Nutrition Facts : Servingsize 1 serving, Calories 261 kcal, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 312 mg, Carbohydrate 12 g, Sugar 4 g, Protein 2 mg

INSTANT POT REFRIED BEANS RECIPE (RESTAURANT-STYLE)



Instant Pot Refried Beans Recipe (Restaurant-Style) image

The best refried beans made with dry pinto beans right in your Instant Pot!

Provided by Camille Beckstrand

Categories     Side Dish

Time 1h10m

Number Of Ingredients 9

3 cups dry pinto beans (rinsed)
1 onion (peeled and quartered)
⅓ jalapeno pepper (seeded and diced; more or less depending on how hot you prefer your beans)
2 Tablespoons minced garlic
3 teaspoons salt
1 ½ teaspoons ground black pepper
¼ teaspoon cumin (optional)
4 cups chicken broth
3 cups water

Steps:

  • Place the liner into the Instant Pot.
  • Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into the liner of the Instant Pot.
  • Pour in the water and the chicken broth.
  • Place the lid on top of the Instant Pot. Move the valve to SEALING.
  • Press the MANUAL (or PRESSURE COOK) button and set the timer for 45 minutes.
  • Let the pressure do a natural release when it's done (will take 15-25 minutes).
  • Drain the excess liquid from the beans and set liquid aside.
  • Using a potato masher or handheld electric mixer, mash the cooked beans until they reach the desired consistency. Add drained liquid back in as needed (I usually add 1/2 cup - 1 cup of liquid back in).
  • Serve and enjoy!

Nutrition Facts : Calories 178 kcal, Carbohydrate 32 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 878 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving

Tips and Tricks for Making Perfect Refried Beans in a Skillet

  • Choose the Right Beans: Pinto beans are the classic choice for refried beans, but you can also use black beans, kidney beans, or a mix of different types of beans.
  • Soak the Beans: Soaking the beans overnight or for at least 8 hours helps to soften them and reduce the cooking time. If you don't have time to soak the beans, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for 1 hour.
  • Cook the Beans Until They're Tender: The beans should be soft enough to mash easily with a fork or potato masher. If you're using a pressure cooker, cook the beans for 15-20 minutes on high pressure. If you're cooking the beans in a pot on the stovetop, bring them to a boil, then reduce the heat to low and simmer for 1-2 hours, or until they're tender.
  • Mash the Beans: Once the beans are cooked, mash them with a fork or potato masher until they're smooth and creamy. You can also use a food processor or immersion blender to puree the beans.
  • Season the Beans: Refried beans are typically seasoned with cumin, chili powder, garlic, and salt. You can also add other spices, such as oregano, paprika, or cayenne pepper, to taste.
  • Fry the Beans: Heat some oil in a skillet over medium heat. Add the mashed beans and cook, stirring frequently, until they're heated through and slightly browned.
  • Serve the Beans: Refried beans can be served as a side dish, appetizer, or main course. They're also a delicious filling for burritos, tacos, and enchiladas.

Conclusion

Refried beans are a versatile and delicious dish that can be enjoyed in many different ways. With this recipe, you can easily make perfect refried beans in a skillet in just 20 minutes. So next time you're looking for a quick and easy side dish or meal, give this recipe a try. You won't be disappointed!

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