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Our 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.
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The Easiest and Tastiest Refried Beans
I have to tell you—I am absolutely obsessed with these “cheater” restaurant-style refried beans! Why are they “cheater,” you ask? Well, because we’re starting with canned refried beans. Yep, no need to spend hours in the kitchen soaking and simmering dried beans. This recipe lets you whip up a creamy, flavorful side dish in just minutes. I always pair these with my favorite Restaurant Style Mexican Rice when making Mexican Dishes. Bonus: these beans are naturally gluten-free, so everyone can enjoy them!
I love how easy these beans are to make, and trust me, they taste so much better than anything you’ll find in a can. They’re perfect for dipping chips, spreading on tacos, or serving alongside all your favorite Mexican dishes. Have you ever noticed how the beans at restaurants are creamy and smooth, but the canned stuff is so thick it breaks your chips? Well, this is my no-fail method for turning the canned stuff into something even better than what you’d get at a restaurant.
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.
Simple Ingredients for Our Beans
Just four simple ingredients to make these flavorful beans.
1. Canned Refried Beans
- Why use it? Canned refried beans are the foundation of this recipe, offering convenience and a good base flavor to build upon. They save time compared to starting from dried beans, which require soaking, cooking, and mashing.
- Pro tip: Choose a high-quality brand with simple ingredients like beans, salt, and minimal additives for the best flavor.
2. Sour Cream
- Why use it? Sour cream adds creaminess and a slight tanginess, giving the beans a smooth texture and balancing the richness of the dish. It also helps achieve that restaurant-style consistency that’s perfect for dipping or spreading.
- Substitutes: Greek yogurt (for a lighter option), cream cheese (for extra richness), or plant-based alternatives if dairy-free.
3. Hot Sauce
- Why use it? Hot sauce brings a subtle kick and depth of flavor to the beans, enhancing their overall taste without overpowering the dish.
- Which type to use: A Mexican-style hot sauce like Cholula, Tapatío, or Valentina works best, but you can adjust based on your preferred heat level.
- Customizations: If you prefer milder beans, use less hot sauce, or try smoky flavors like chipotle for variation.
4. Monterey Jack Cheese (Optional)
- Why use it? Monterey Jack is a mild, creamy, and melty cheese that complements the flavors of the beans while adding a satisfying gooey texture.
- Alternatives: Cheddar, cheddar-jack blend, pepper jack (for added spice), or dairy-free cheese if avoiding dairy.
- Optional toppings: Instead of melty cheese, try crumbled cotija or queso fresco for a fresher, saltier finish.
How to Make Cheater Refried Beans
This recipe uses just a few simple ingredients: canned refried beans, sour cream, Mexican-style hot sauce, and cheese. It’s so easy to get that creamy, restaurant style flavor and texture in just a few minutes, here’s what you do:
- Combine ingredients – Combine all the ingredients and place the mixture in an oven-safe baking dish. This can be anything from a cast-iron skillet to a 9×13 glass baking dish.
- Bake – Bake for 10 minutes or until hot and bubbly.
- Stir and Bake Again – Remove the beans from the oven and give it a good stir. Top with cheese and then bake again until the cheese melts. If you prefer to not have cheese over the top, you can always just stop after the first bake and serve.
- Garnish and Serve – When beans are done, garnish with cotija cheese, queso fresco, and/or chopped cilantro.
Tips and Suggestions
- Adjust the sour cream – 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.
- Kick up the heat – 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!
- Try some onion – Dice green, yellow, or even red onion and add to the refried beans for more flavor.
- Add some seasonings – Try adding a dash of cumin, garlic powder, onion powder, salt.
- Top with cilantro – Garnish with cilantro to improve refried beans taste.
Recipes that use Refried Beans
Refried 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.
- 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
These beans are called “cheater” because they use canned refried beans as a base, saving you hours of cooking while delivering restaurant-quality flavor and texture.
Absolutely! Monterey Jack is great for a melty topping, but you can also use cheddar, a cheddar-jack blend, or even crumbled cotija or queso fresco for a different flavor profile.
These beans have a mild kick from the hot sauce, but they aren’t overly spicy. You can easily adjust the spice level by adding more or less hot sauce to suit your taste.
Yes! You can prepare the beans, store them in an airtight container in the fridge, and reheat them when you’re ready to serve. If you’re adding cheese on top, add it just before reheating.
Yes! To make it dairy-free, skip the sour cream and cheese or use dairy-free alternatives like vegan sour cream and plant-based cheese.
Absolutely! You can add diced onions, garlic, or seasonings like cumin and garlic powder for extra flavor. Fresh cilantro makes a great garnish.
While baking enhances the flavor and creates a smooth, creamy texture, you can heat the mixture on the stovetop over medium heat, stirring occasionally, until hot.
Yes! Let the beans cool completely, then store them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat before serving.
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. Here are some of my favorite dishes to serve with our beans and rice:
- Carne Asada Burritos
- Honey Lime Chicken Enchiladas
- Sweet Pork Baked Burritos
- Pizzadillas (Pizza Quesadillas)
- Hatch Chiles Rellenos
- Chicken Tostadas
- Taco Bowl Recipe
- 75+ Best Mexican Recipes
Cheater Restaurant Style Refried Beans
Ingredients
- 1 can refried beans
- 1/3 cup sour cream
- 1 tablespoon hot sauce
- 1 cup Monterey Jack cheese (optional)
Instructions
- In a medium-sized bowl combine the refried beans, sour cream, and hot sauce.
- Pour into a oven safe skillet, glass pie pan or 9×9 dish.
- Bake at 400℉ for 10 minutes, or until its hot and bubbly.
- Remove and stir well. Optional: Top with grated cheese and heat in the oven for 3 more minutes or until cheese is melted.
- Garnish with cilantro and serve with tortilla chips and with our Restaurant Style Mexican Rice for a complete side dish to any Mexican meals.
Video
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.
Nutrition Information
Ready to elevate your next Mexican-inspired meal? Try these Cheater Refried Beans and see how easy it is to achieve restaurant-quality flavor at home! Whether you’re dipping chips, layering tacos, or building the ultimate nachos, this recipe will become your go-to side dish.
If you give this recipe a try, we’d love to hear about it! Leave a comment below and share your favorite ways to enjoy refried beans. Happy cooking! 🌮🎉
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.