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Cheater Restaurant Style Refried Beans taste exactly like what you get at your favorite Mexican restaurant! Creamy, flavorful, and easy to make, this is a perfect side for any homemade Mexican dishes.
Featured with this recipe
- Ingredients in Restaurant Style Refried Beans
- How to Make Canned Refried Beans Better
- Authentic Refried Beans (Using Dried Beans)
- Recipes Using Restaurant Style Refried Beans
- Frequently Asked Questions about Restaurant Style Refried Beans
- More Mexican Food Recipes
- How to Make Restaurant Style Refried Beans
- Cheater Restaurant Style Refried Beans Recipe
You are going to LOVE these “cheater” restaurant style refried beans. Easy to make and so flavorful, they’re the perfect dip for chips, and make the best side dish to all your favorite Mexican recipes. 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 delicious? 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 beans even better than anything I have had at a restaurant.
Ingredients in Restaurant Style Refried Beans
Your friends and family will be amazed at how delicious and restaurant-like these beans are, but only you will know they are made with four quick ingredients! Here’s what you need:
- Refried beans – one can. I like the Taco Bell brand but you can use any brand you like.
- Sour cream – about a third of a cup, depending on how creamy you want your beans.
- Valentina hot sauce – one tablespoon or so. I like a good kick to my beans, so I tend to add a little extra. 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.
- Monterey Jack cheese – You can also use shredded cheddar cheese or any cheddar/jack blend. Avoid using pre-grated cheese because it doesn’t melt as well as freshly shredded cheese from a block.
How to Make Canned Refried Beans Better
- To get a better flavor and creamy consistency from canned refried beans, adding sour cream and cheese is the answer! You can add more or less sour cream, depending on your desired consistency.
- These 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 more spice than a regular can of refried beans. You can amp up the spice by adding more hot sauce, or tone it down by adding less — whatever your family prefers!
- Dice onion and add to the refried beans for more flavor.
- Add a dash of cumin, garlic powder, onion powder, salt.
- Garnish with cilantro to improve refried beans taste.
Authentic Refried Beans (Using Dried Beans)
Have a little more time on your hands and want to try a more authentic recipe? Try our easy guide on How to Make Refried Beans. Make restaurant style refried beans by starting with dried pinto beans. This is truly a more classic and authentic version that you don’t want to miss!
Recipes Using Restaurant Style Refried Beans
Retired beans are the perfect side dish all on their own, but they are also great as an ingredient in a wide variety of recipes! Use them to add flavor, creaminess, and a protein boost to your favorite dishes, including:
- Burritos and Tacos: Spread a layer of refried beans on tortillas before adding your choice of protein, veggies, cheese, and toppings for delicious burritos or tacos.
- Enchiladas: Use refried beans as a filling for enchiladas along with shredded chicken, beef, or cheese. Top with enchilada sauce and bake until bubbly.
- Quesadillas: Spread refried beans on one tortilla, top with cheese and another tortilla, then cook until the cheese is melted and the tortillas are crispy.
- Bean Dip: Warm up refried beans and serve as a dip with tortilla chips. Add toppings like melted cheese, jalapeños, sour cream, and salsa. You can also serve cold and make a 7-Layer Bean Dip.
- Tostadas: Spread refried beans on crisp tortillas and add toppings like lettuce, diced tomatoes, cheese, and salsa for a tasty tostada.
- Navajo Tacos: Much like tostadas, you can layer the refried beans with some chili and toppings on some Indian Fry Bread for a delicious meal.
- Nachos: Layer tortilla chips with refried beans, cheese, and toppings like sliced olives, jalapeños, and guacamole for loaded nachos.
- Bowl or Plate: Create a bowl or plate by layering refried beans with rice, protein (like grilled chicken or beef), sautéed vegetables, and garnishes like avocado and cilantro.
- Dip for Vegetables: Serve refried beans as a dip for raw veggies like carrot sticks, celery, and bell pepper strips.
- Huevos Rancheros: Top corn tortillas with refried beans, fried eggs, and a zesty tomato-chili sauce for a hearty breakfast.
- Mexican Pizza: Use these refried beans to make your favorite taco pizza or Mexican-style pizza.
- Mexican Lasagna: Layer corn tortillas with refried beans, cheese, and a meat or veggie filling to create a Mexican-style lasagna.
- Use as a Chili Thickener: This is one of my favorite secrets for thickening chili! Add refried beans to chili for extra thickness and flavor. They work particularly well in Mexican-style chilis.
Frequently Asked Questions about Restaurant Style Refried Beans
Traditional refried beans are made from pinto beans, but you can make them from black beans as well.
Most restaurants add extra fat, like bacon fat, bacon grease, butter, or other types of fat for all that yummy flavor. You don’t have to add extra fat to these homemade cheater style refried beans though!
Refried beans in most Mexican restaurants are high in fat, calories, and sodium. So making restaurant style refried beans at home is a much healthier option because you control the ingredients.
READ MORE: 75+ Best Mexican Recipes
More Mexican Food Recipes
I use these restaurant style refried beans and our Restaurant Style Mexican 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, 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
Cheater Restaurant Style Refried Beans
Video
Ingredients
- 1 can refried beans I like the Taco Bell brand
- 1/3 cup sour cream
- 1 Tablespoon Valentina hot sauce
- 1 cup Monterey Jack cheese grated (or a cheddar/jack blend)
Instructions
- In a medium-sized bowl combine the refried beans, sour cream, and hot sauce.
- Pour into a glass pie pan or 9×9 dish and bake at 400 degrees for 10 minutes, or until its hot and bubbly. Remove and stir well.
- Top with grated cheese and heat in the oven for 3 more minutes or until cheese is melted.
- Serve with tortilla chips and with our Restaurant Style Mexican Rice for a complete side dish to any Mexican meals.
Notes
- You can use an immersion blender or a potato masher to get an even creamier consistency to your refried beans.
- Heat refried beans in a crock-pot or even the instant pot.
- Garnish with diced onion, cilantro or shredded cheddar cheese.
Maybe use half the sour cream, though. A bit noticeable for my tastes.
I worked in a hospital kitchen with several sous chefs and an executive chef. I learned all kinds of shortcuts and tricks. For refried beans the easiest way to make them is to chop some garlic, onion and maybe some cilantro and other spices and salt and pepper, and toss into a commercial food processor or blender with cooked beans and just puree them for 15 or 20 minutes. If you want some kind of fat, toss it in with everything else. Butter is always on hand and easy enough to throw in.
When you’re making food for 800 patients you take as many shortcuts as possible.
I do something similar with my canned refried beans. They really do suck straight out of the can. I add some spices, but use heavy cream at the end (not sour cream) when cooking. For the cheese, you can get creative, but a few spoons of Queso from a can is always a quick standby. I’d like to try to do them from scratch someday, but I usually put my energy and thought into my main dishes.
I used to do something similar when I used canned refried beans. I would buy the one with the least amount of ingredients and then add my own fats and seasonings and stir it all in together in the sauce pan while heating it up.
Love these beans! I always get so many compliments when I make them too. So easy and so delicious! Thanks for a great recipe!
Been making my refried beans this way for years! Thank you for this great recipe. I often take this to family dinners and everyone loves it. So easy yet so good!
Thank you for this great recipe! I did do a taste test with Rosarita beans vs the Taco Bell beans just out of curiosity. The Taco Bell beans won hands down! The color, texture and taste are amazing! I’ll be serving these at my sons wedding rehearsal dinner.
I plan to try this refried bean add-on this week, and I’m giving it 4 stars because it sounds so good. However, nobody ever said TexMex is health food, so may I (a Texan who has eaten TexMex for almost all of my 79 years) suggest another addition? Anybody from this part of the country knows that pinto beans must be seasoned with a tad of bacon drippings or some ham hocks —the way that greens, dried beans and such are always cooked in this southern part of the U.S. And really, you’re going to have to add a little water to what comes out of the can to get a consistency that can be dipped with a chip.
[Bless your hearts, you don’t have HEB grocers, which sell OUTSTANDING frijoles refritos (refried beans) close to GREAT straight out of the bag they are packaged in.]
Many of us cook pinto beans from scratch, simmering slowly for most of the morning, but I have cheated for a while now, (with canned Bush’s beans seasoned as if they were my own from scratch, then smushed to the desired consistency).
Thanks for your recipe—I would NEVER have thought to incorporate sour cream. Of course, I also have to make arroz Mexicano (Mexican rice), and use our classic bottled heat from McIlhenny on Avery Island, Tabasco. So many brands are regional, but they usually have quality equals where we live.
I’m so glad to have found your site; you seem dedicated to being the best cook possible. I had to wait until my retirement to have time to devote to improving cooking skills!
Everything I’ve tried has been excellent! Thank you so much.
The best refried beans I’ve ever had! Easy, quick and always loved by everyone! I’ve also made these with refried black beans and they are just as yummy!
Really good! And so incredibly easy! A must make with the restaurant style Mexican rice!
So simple and so good. Thanks for sharing.
We didn’t have all the ingredients on hand, so made something similar. I substituted vegan cream cheese for sour cream. And for cheese used queso fresco.
These substitutions worked well for us, and the beans added nice flavor and creaminess to tacos!
So perfect to accompany the rest of my Mexican dinner. And so very easy. My go to for Refried Beans!! Thank you so much.
WHAT SIZE CAN OF REFRIED BEANS DOES THIS RECIPE CALL FOR?
A 16 ounce can is what we use!
I substitute the sour cream for Mexican Crema and it makes it that much better.
My go to for recipe for refried beans!
I love the creamy restaurant style beans but until now have been unable to master them. As you suggested, I used Taco Bell (fat free) refried beans and added a little olive oil. I hit them with an emersion blender and a little water and they were perfect. I topped them with the sour cream.
Made this tonight. Everyone loved it. Super easy to make on a week night too. Made exactly as described. Would make this again for sure.
I so love your cookbook! I even bought a year of favorites for myself and a friend! Thank you so much for all your wonderful hints & tips also! ❤️❤️❤️
Hi Mimi- Thank you so much! I am so thrilled to hear that you have enjoyed our cookbooks 😀 We hope to provide you with many more recipes, hints, and tips for years to come. Thanks for your support! – Erica
Has anyone made this the night before and put in the oven versus stove top or done these in a crockpot? I’m making a large quantity for a party and would like to use the oven or crock pot! Thanks!
I would probably do them in a crock pot for a large crowd!
Thank you for Delicious recipes.
My husband walked up while I was prepping this and was instantly grossed out when he saw the sour cream, he hates sour cream. I asked him to give it a chance. He did and he did not regret it. These beans were as good, maybe better, than ANY that we’ve ever had anywhere. He was blown away and so was I! I did not have the hot sauce you described but used some Taco Bell Diablo sauce instead and wow, they had a great kick! I’m also a HUGE fan of your Restaurant Style Mexican Rice, I’ve been making it for a couple of years and it’s outstanding. I feel like after searching for years, I’ve found the perfect recipes. I can’t wait to see what kinds of meals we can whip us using these beans and your rice as staples!
This was so easy to make. It tasted exactly like what you’d get at a Mexican restaurant!!
These were delicious! I didn’t measure the sour cream as I was in a hurry and I think I added a little more than a third cup so mine were lighter in color but they were still very good. I didn’t have the hot sauce brand that you referenced so I used what I had in the pantry. This will be my new recipe for
quick refried beans. Thank you for sharing a great recipe.
Very good!!!! Now I need to find a way to make $1.00 Spanish rice side in a bag taste better. Any suggestions?
Hmmm our best suggestion is to make restaurant style Mexican rice. It tastes better than those rice side dishes 🙂 Click HERE for the recipe!
Wow, 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!
So 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!
My go-to recipe for beans (but my family likes to eat it as a dip with tortilla chips).
Same!!
Like another commenter I cooked a whole bag of pinto beans and needed a way to utilize them. Your recipe is great. I just wanted to add that you can freeze them for up to 8 months if you make a ton like I did. Just defrost a portion here and there night before and lunch is served next day — no problem. Also another idea is to make layered dip for evening snacking. Some guacamole, sour cream, refried beans, and hummus…. Mmmm mmmm mmm. Thanks for the sour cream tip!
Would it be okay to put these in a crockpot to cook?
That should totally be fine. Yo will just want it on low, probably, to avoid burning. Hope this helps!
We 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. 🙂
Yes, we usually serve it as a side dish. 🙂 You can use it as either a dip or a side
Taco Bell refrid beans are the best besides homemade.
I’ve always thinned mine with water but I will differently try the sour cream.
Thanks for the tip, Lifesaver!
Would it come out the same if I put it together the night before, refrigerate, then warm up the following day?
Yes, that should work great!
If 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.)
Ooh I love Crema– great idea to use that as a substitute! So glad you liked this recipe 😀 Thanks for taking the time to comment!
is there a difference between in the regular sour cream and the crema?
Have 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
We 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!
I 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.
So simple, I hope it’s good. I Will be making this tonight with some homemade chicken and cream cheese taquitos.
What degree do you put the oven on and for how long
Around 375, and just until the cheese melts- maybe 5 minutes.
Valentino 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.
I 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.
Thanks so much! How did you like them? I made burritos out of the beans and rice today too. Great minds think alike ????
So 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!
Great idea! So glad you you were able to rescue the excess beans!
I love this recipe! I usually add a packet of taco seasoning to the mix as well.
We 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
Amazon has several types of Vanentina sauce including a Hawaiian style one that sounds yummy!
going 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.
Thank you so much for your nice comment! Hope you liked the refried beans!
Can 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! 😉
Why not use real pinto beans instead of canned? So much better for you and cheaper!
I 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.
Please stop pushing your own recipes on another’s recipe. Thank you!
amen. I know they mean well but its kind of rude.
This is exactly what I have been searching for! Quick and easy way to make canned refried beans, much better! Thanks for sharing!
I 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!
Thank you for sharing!
Thank you, Bev! It’s always fun to get new ideas and variations on recipes.
Love 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.
Loved these. Delicious.
I 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.
I 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”.
How many servings do you think this makes? Thanks!
I would say 4 to 6 servings.
My family loves this! Also great as a cold bean dip for chips. So light and fluffy. Thanks,Leney
Thank YOU, Leney! I have always served it hot. Thanks for sharing the idea of serving it cold!
Looks 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!
Can 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!
My 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.
Why 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
I’m not exactly sure– the recipes print through ZipList so I will check it out. Thanks for letting us know!
Highlight the recipe. click on copy. Print it as a word document. Mine came out in color.
My 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.
I meant to say refried beans, so much for auto correct.
Perhaps you should have your own blog & submit your own recipes there instead of cluttering up this comment section with your unsolicited recipes.
Amen!
Amen again!
Wow, pretty rude….
I’m going to try both recipes….
Amen!
Don’t be such a grumpyass
I agree rude! And I don’t want bacon in mine either. I’ll take the goo as you call it. Ugh
I make my beans the same way. Can not stand the stuff that the restaurants try to pass as refried beans.
Thank you for sharing a non-dairy option.
What size can of refried beans do you use?
Just the typical 12oz-ish one. 🙂
Valentina hot sauce and I have a love affair going. 🙂
Sour cream, huh, who would have thought:) Sharing on my Facebook page 🙂
Where do you find Valentina hot sauce?
In the Hispanic food section of the grocery store.
When 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!
In the emails that you are getting is there an “unsubscribe” button?
Making these tonight 🙂
I just discovered and LOVE Valentina hot sauce. I will have to try these beans.
Seriously, the best recipe I have found. So simple, unlike other websites.
Saw 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!!!
I 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.
I 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.
We 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/
Try 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.
You can freeze the leftover beans in a freezer bag. And that way you just have to pot it out of the freezer.
Can you freeze this
I don’t know if I would recommend freezing refried beans. :/
I freeze refried beans all the time but just make sure the beans are room temperature before you put them in the freezer.