Cheater Restaurant Style Refried Beans have a yummy, restaurant like, creamy consistency and flavor. I always use this for a side to our Mexican dishes.
Cheater Restaurant Style Refried Beans
You are going to LOVE these “cheater” restaurant style refried beans. They are the perfect dip and so good with Mexican dishes. Have you ever noticed that when you get refried beans at a restaurant they are creamy and smooth and easy to dip your chips in, but the canned stuff is so thick, breaks your chips, and doesn’t taste nearly as good? Well this is my “cheater” recipe to make the canned stuff have that restaurant like consistency and flavor. In fact, I like the flavor of these refried beans even better than anything I have had at a restaurant.
Restaurant refried beans vs. canned
If you’re talking plain canned beans, then, the restaurant refried beans vs. canned debate is over in a snap. Restaurant versions win. But, if you’re talking about these awesome cheater refried beans, the answer flips. Cheater Restaurant Style Refried Beans have a little more intensity and kick, which I love. They aren’t too spicy but definitely have a little spice. You can amp up the spice by adding more hot sauce, or tone it down by adding less — whatever your family prefers! Make sure to use the Valentina brand of hot sauce! It is the best! You can find it with the Hispanic food at most grocery stores.
Which beans to use?
We like to use the Taco Bell brand of refried beans. They seem to fit this recipe the best. However, if you’re looking to make this recipe a little lighter you can use the low-fat or non-fat refried beans. You may have to alter the amount of sour cream you add, depending on the consistency of the beans you buy. The Taco Bell brand is pretty thick so we add 1/3 cup of sour cream, but if your beans are more runny to begin with then you might want to only add 1/4 cup or less.
Best Mexican Food Recipes
I use these restaurant style refried beans (and our Restaurant Style Mexcian Rice) for sides every time I make Mexican food at home, we honestly never make a Mexican dish without these two sides anymore. Some of my favorite dishes to serve these with are our Carne Asada Burritos and our Honey Lime Chicken Enchiladas. It also makes a much better base for 7 layer bean dips (it’s perfect for our 9 layer bean dip HERE). You can also spoon these beans right into a burrito or taco or on top of a big, cheesy pile of nachos. Whatever you do, just get these on your table next time you eat Mexican food!
How to Make Restaurant Style Refried Beans
Ingredients
- 1 can refried beans I like the Taco Bell brand
- 1/3 cup sour cream
- 1 Tbsp Valentina hot sauce
- 1 cup Monterey Jack cheese grated (or a cheddar/jack blend)
Instructions
- In a small sauce pan combine the refried beans, sour cream, and hot sauce over medium-low heat.
- Stir constantly and when the beans are heated through (don't bring it to boiling) remove from heat and pour into a glass pie pan or 9x9 dish.
- Top with grated cheese and heat in the oven or microwave until cheese is melted.
Elaine says
February 9, 2013 at 10:54 pmI made these for dinner as a side dish for tacos, and it was fantastic! I had the leftovers for lunch the next day, and they were just as good.
Sherry says
March 29, 2015 at 3:22 pmI love just plain canned refried beans, LOL , in my tacos right from the can. Wish they made small cans, we are a retired couple and only one in this house likes stuff like this. My husbands Idea of a taco it meat and cheese. 🙁 However, I love every thing on top. Now I am in to avacadoes and wondering if there is a dip to make with the two. Would love the recipe if you have one to offer.
Echo says
March 30, 2015 at 4:35 pmWe do have a delicious 9-layer bean dip using canned refried beans and guacamole (which can be as simple as mashing an avocado with a fork and some lime or lemon juice and a dash of salt). Thanks for asking! Here is the link to the recipe: https://www.favfamilyrecipes.com/9-layer-bean-dip/
Cat says
May 10, 2015 at 6:21 amTry a little white corn black bean salsa mixed into your mashed avocados. I use Walmart brand salsa. Or even cantina salsa is very good with it. Great over fa heita chicken I also use Wal-Mart brand fa heita mix.
Ana-Maria says
September 28, 2018 at 6:17 pmYou can freeze the leftover beans in a freezer bag. And that way you just have to pot it out of the freezer.
Sarah says
July 21, 2017 at 10:16 amCan you freeze this
Favorite Family Recipes says
July 24, 2017 at 9:45 amI don’t know if I would recommend freezing refried beans. :/
Maria Avalos says
July 30, 2017 at 11:57 amI freeze refried beans all the time but just make sure the beans are room temperature before you put them in the freezer.
Kimberly says
May 29, 2013 at 2:26 amSaw the recipe and added the refried beans to a homemade taco salad. The outcome was uber delicious. Have left overs and looking forward to another taco salad tonight. Yummy!!!
BST5401 says
September 8, 2013 at 8:41 amSeriously, the best recipe I have found. So simple, unlike other websites.
Kathy says
September 15, 2013 at 2:31 pmI just discovered and LOVE Valentina hot sauce. I will have to try these beans.
Nikkole says
October 29, 2013 at 1:58 pmMaking these tonight 🙂
Agen Bola Tangkas says
January 2, 2014 at 4:45 pmWhen I originally commented I clicked the “Notify me when new comments are added”
checkbox and now each time a comment is added I get several e-mails with the same comment.
Is there any way you can remove me from that service? Thanks!
Erica says
January 5, 2014 at 5:07 pmIn the emails that you are getting is there an “unsubscribe” button?
Cheryl says
January 8, 2014 at 12:42 pmWhere do you find Valentina hot sauce?
Emily says
January 11, 2014 at 12:26 amIn the Hispanic food section of the grocery store.
Jasey says
May 1, 2014 at 8:43 pmSour cream, huh, who would have thought:) Sharing on my Facebook page 🙂
gina says
May 10, 2014 at 8:36 amValentina hot sauce and I have a love affair going. 🙂
Julia says
May 20, 2014 at 10:58 amWhat size can of refried beans do you use?
Erica says
May 22, 2014 at 9:07 pmJust the typical 12oz-ish one. 🙂
Sandy says
May 23, 2014 at 4:40 pmMy refrained beans take just a few minutes longer but are not just a bowl of goo. Melt 1 tablespoon of bacon grease in a 10″ frypan. Pour in 1 can of pinto beans. Add 1/2 can of water. Start on high heat then lower to simmer once they begin to boil. Stir occasionally. After half the liquid is cooked away, mash the beans with a potato masher leaving some beans roughly mashed (not smashed all the way). If they get too thickened add a little more water. You can add chili powder, ground cumin, or your favorite spices if you wish.
Use as is for a side with a sprinkle of shredded cheese, or pour into a serving bowl and pour some Tostitos salsa con queso on top for a nacho dip. Add sour cream if you wish, or your favorite chunky tomato salsa works well too.
Sandy says
May 23, 2014 at 4:43 pmI meant to say refried beans, so much for auto correct.
Stephanie S. says
August 18, 2014 at 4:28 pmPerhaps you should have your own blog & submit your own recipes there instead of cluttering up this comment section with your unsolicited recipes.
Cheyenne W. says
April 12, 2015 at 9:08 pmAmen!
JoyDee says
September 1, 2015 at 12:10 amAmen again!
Mochafondue says
November 9, 2015 at 8:55 pmWow, pretty rude….
I’m going to try both recipes….
Jamie says
December 14, 2015 at 4:41 pmAmen!
Suzq says
September 17, 2017 at 2:56 pmDon’t be such a grumpyass
Angie says
April 10, 2018 at 10:28 pmI agree rude! And I don’t want bacon in mine either. I’ll take the goo as you call it. Ugh
Jesi says
November 8, 2015 at 6:13 pmI make my beans the same way. Can not stand the stuff that the restaurants try to pass as refried beans.
Michelle says
December 6, 2018 at 4:16 pmThank you for sharing a non-dairy option.
Ann says
May 27, 2014 at 3:28 pmWhy can’t I print this recipe? The recipe comes up, but the heading says “about.blank” and won’t print when I hit my print tab
Erica says
May 28, 2014 at 11:41 amI’m not exactly sure– the recipes print through ZipList so I will check it out. Thanks for letting us know!
bobdil says
October 4, 2017 at 6:01 pmHighlight the recipe. click on copy. Print it as a word document. Mine came out in color.
Stephanie S. says
June 4, 2014 at 11:16 amCan o’ beans and some sour cream….brilliant! Made these for a big family bbq to go with my carne asada. These are so simple & delicious!
dee says
May 25, 2019 at 10:14 pmMy lactose intolerant friends and family appreciate controlling their own sour cream dosage. Now with years of hindsight one must wonder, is adding cheese and cream to the beans really a brilliant idea? Ah, it was such a simple time back then.
Kathie says
July 5, 2014 at 8:25 pmLooks like and easier version of Sonoran style refried beans. The long version involved making beans from scratch then blending them with a bit of milk and adding dried chilies and cumin then baking them with a bit of veg oil. They are to die for. But your version is much quicker and tastes great!
Leney says
September 6, 2014 at 4:15 pmMy family loves this! Also great as a cold bean dip for chips. So light and fluffy. Thanks,Leney
Echo says
September 6, 2014 at 9:38 pmThank YOU, Leney! I have always served it hot. Thanks for sharing the idea of serving it cold!
Morgan W. says
October 22, 2014 at 2:18 pmHow many servings do you think this makes? Thanks!
Emily says
October 23, 2014 at 7:38 pmI would say 4 to 6 servings.
bob says
January 2, 2015 at 4:54 pmI love the idea of adding sour cream; however, I followed your recipe to a tee, and I made refried bean soup. I don’t think 1/3 cup sour cream to 1 can of refried beans is the right measurement. I’d probably go with 1/4 cup or maybe even just 1 TBL. No disrespect intended. Just adding my experience when following your recipe. God bless.
Jennifer says
September 3, 2015 at 9:39 amI have found that the consistency of different brands of refried beans varies from almost solid to runny. So, if you start out runny, you’ll end up “runnier”.
Betsy says
January 6, 2015 at 4:29 pmLoved these. Delicious.
Bev says
April 2, 2015 at 11:59 amLove this! I make something similar. I start with canned pinto beans that I rinse thoroughly and then either mash them with my potato masher (when I want more texture) or put them in my Bullitt or food processor. I sauté a couple tablespoons of chopped onion and a clove of garlic til soft in either olive oil or a little bacon grease. Then I add the mashed or processed beans along with the sour cream, hot sauce and cheese. I also usually add a couple dashes of chili powder and smoked paprika.
Echo says
April 4, 2015 at 9:43 pmThank you, Bev! It’s always fun to get new ideas and variations on recipes.
Dore' says
April 8, 2015 at 2:10 pmI just open a large can of pinto beans, dump them undrained into a large frying pan, heat them up and mash with a potato masher.. let them simmer till they thicken a little. Sprinkle with a little grated cheese and turn off. They will thicken even more after they are turned off. So creamy and delicious!
Echo says
April 9, 2015 at 3:26 pmThank you for sharing!
Riley says
July 20, 2015 at 2:37 pmThis is exactly what I have been searching for! Quick and easy way to make canned refried beans, much better! Thanks for sharing!
JoyDee says
September 1, 2015 at 12:13 amPlease stop pushing your own recipes on another’s recipe. Thank you!
Steve says
February 6, 2016 at 6:37 pmamen. I know they mean well but its kind of rude.
Anne says
October 4, 2015 at 2:28 pmI didn’t have refried on hand, but I did have cans of pinto beans in the pantry. (when I have more time I’ll use dried) Anyway I dumped 2 cans in a pot and added homemade chicken stock, garlic, onion powder, cumin, and bacon drippings. Let that sit on the stove and simmer a while. After all the flavors were blended and beans were soft, I mashed them then put in a blender. Once they were a smooth consistency I mixed in the sour cream. I used this in a taco lasagna and it was to die for.
Jill says
October 25, 2015 at 11:29 amWhy not use real pinto beans instead of canned? So much better for you and cheaper!
Jamie says
December 14, 2015 at 4:37 pmCan someone tell me where I can get the hot sauce or a good substitute for it because I cannot find the Valentina hot sauce anywhere! Thanks in advance! 😉
Haley says
January 18, 2016 at 5:45 amgoing to make tonite, sounds delicious and simple to make im all about quick and simple since I’m a very busy mom, thanks for sharing!! Also I don’t think is very polite for others to push recipes on others blogs, please get your own!! God bless and thanks again for sharing.
Erica says
January 19, 2016 at 6:14 pmThank you so much for your nice comment! Hope you liked the refried beans!
Andrea (Quest for Delish) says
January 18, 2016 at 3:54 pmWe just love this dish. My son gets so happy when I make it. I just added it to my blog. Come by and check it out.http://questfordelish.blogspot.com/2016/01/restaurant-style-bean-dip.html
Samuel YOUNG says
January 23, 2016 at 2:28 pmI love this recipe! I usually add a packet of taco seasoning to the mix as well.
connie says
February 1, 2016 at 8:27 amSo glad I found your recipe. I am cooking up a crockpot full of pinto beans and ham for dinner a couple times this week. I had put way too many beans into soak last night which means I will cook excess on stove top for refried bean dip….perfect timing with SUPER BOWL this Sunday!
Erica says
February 1, 2016 at 11:49 amGreat idea! So glad you you were able to rescue the excess beans!
Steve says
February 6, 2016 at 6:44 pmI just wanted to let you know, I’m hosting SuperBowl 50 party, and am doing a Messican Fiesta theme.. Im making these beans and your rice dish for sides. Your site and recipes are awesome, and I must come back and check out more.. Thank you so much.
Erica says
February 7, 2016 at 11:43 pmThanks so much! How did you like them? I made burritos out of the beans and rice today too. Great minds think alike ????
deni says
February 11, 2016 at 6:45 amValentino hot sauce can be found on the Mexican aisle at Walmart. They also make an extra hot version, which I will be using tonight! Can’t wait to try this along with your Spanish rice recipe and tacos.
Krishna says
March 31, 2016 at 6:28 pmWhat degree do you put the oven on and for how long
Emily says
April 15, 2016 at 9:12 pmAround 375, and just until the cheese melts- maybe 5 minutes.
Breeannah says
May 3, 2016 at 6:48 pmSo simple, I hope it’s good. I Will be making this tonight with some homemade chicken and cream cheese taquitos.
Pat says
August 3, 2016 at 2:13 pmI have ditched the can. I make mine from dried pinto beans in the slow cooker. It’s cheaper, I can control how much to make, and it’s lower in sodium. Well worth it.
Tara says
August 6, 2016 at 9:57 pmHave you ever tried it with Greek yogurt instead of sour cream? I’m am thinking of trying your recipe in the morning for huevos rancheros and our of sour cream
Erica says
August 9, 2016 at 8:45 amWe haven’t used Greek yogurt before but I am sure it would be fine! Let us know how it turns out if you try it!
Emma says
September 16, 2016 at 7:52 pmIf there were a star rating, I’d give it 5/5! I just made it and my husband and I gluttonly ate it all! (Granted that’s all I made for dinner). Anyway, it was great and very much like restaurants. And, I have now discovered Valentina sauce! (Btw, we use the sour cream you find by the Mexican cheeses- it’s Cacique brand, called Crema Mexicana: Agria Sour Cream– I highly recommend for all your sour cream needs.)
Erica says
September 19, 2016 at 2:41 pmOoh I love Crema– great idea to use that as a substitute! So glad you liked this recipe 😀 Thanks for taking the time to comment!
kim daigle says
September 27, 2017 at 5:14 pmis there a difference between in the regular sour cream and the crema?
Mireya says
December 1, 2016 at 12:35 pmWould it come out the same if I put it together the night before, refrigerate, then warm up the following day?
Emily says
December 2, 2016 at 10:51 pmYes, that should work great!
Lifesaver says
December 13, 2016 at 3:04 pmTaco Bell refrid beans are the best besides homemade.
I’ve always thinned mine with water but I will differently try the sour cream.
Echo says
December 14, 2016 at 9:42 amThanks for the tip, Lifesaver!
Ann B says
February 28, 2017 at 10:27 amWe are hosting a fiesta bridal shower serving tacos and want to have refried beans a as side item. Will this recipe work for that or is it more of a dip for chips? I know that may be a silly question, but I don’t care for refried beans myself so I really know. 🙂
Erica says
March 1, 2017 at 1:27 pmYes, we usually serve it as a side dish. 🙂 You can use it as either a dip or a side
Jennifer says
May 15, 2018 at 7:09 pmWould it be okay to put these in a crockpot to cook?
Favorite Family Recipes says
May 15, 2018 at 9:15 pmThat should totally be fine. Yo will just want it on low, probably, to avoid burning. Hope this helps!
Tricia says
May 16, 2019 at 11:48 amWow, yum. I have added cheese and hot sauce to refried beans before, but never thought to use sour cream. So creamy, cheesy, and delicious. Thanks!
Erica says
May 17, 2019 at 9:15 pmSo glad you liked it! The sour cream makes all the difference. I think that is the “secret” that makes it taste like restaurant refried beans. 🙂 Thanks for the 5-stars!
Melissa D says
June 2, 2019 at 10:23 amMy go-to recipe for beans (but my family likes to eat it as a dip with tortilla chips).
Emily Walker says
June 2, 2019 at 3:00 pmSame!!
Amanda Camplain says
June 18, 2019 at 3:27 pmVery good!!!! Now I need to find a way to make $1.00 Spanish rice side in a bag taste better. Any suggestions?
Erica Walker says
June 18, 2019 at 7:59 pmHmmm our best suggestion is to make restaurant style Mexican rice. It tastes better than those rice side dishes 🙂 Click HERE for the recipe!