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.
- Serve with Restaurant Style Mexican Rice for a complete side dish.
Jill says
Why not use real pinto beans instead of canned? So much better for you and cheaper!
Anne says
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.
JoyDee says
Please stop pushing your own recipes on another’s recipe. Thank you!
Steve says
amen. I know they mean well but its kind of rude.
Riley says
This is exactly what I have been searching for! Quick and easy way to make canned refried beans, much better! Thanks for sharing!
Dore' says
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!
Echo says
Thank you for sharing!
Echo says
Thank you, Bev! It’s always fun to get new ideas and variations on recipes.
Bev says
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.
Betsy says
Loved these. Delicious.
bob says
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.
Jennifer says
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”.
Morgan W. says
How many servings do you think this makes? Thanks!
Emily says
I would say 4 to 6 servings.
Leney says
My family loves this! Also great as a cold bean dip for chips. So light and fluffy. Thanks,Leney
Echo says
Thank YOU, Leney! I have always served it hot. Thanks for sharing the idea of serving it cold!
Kathie says
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!
Stephanie S. says
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!
dee says
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.
Ann says
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
Erica says
I’m not exactly sure– the recipes print through ZipList so I will check it out. Thanks for letting us know!
bobdil says
Highlight the recipe. click on copy. Print it as a word document. Mine came out in color.
Sandy says
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.
Sandy says
I meant to say refried beans, so much for auto correct.
Stephanie S. says
Perhaps 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
Amen!
JoyDee says
Amen again!
Mochafondue says
Wow, pretty rude….
I’m going to try both recipes….
Jamie says
Amen!
Suzq says
Don’t be such a grumpyass
Angie says
I agree rude! And I don’t want bacon in mine either. I’ll take the goo as you call it. Ugh
Jesi says
I make my beans the same way. Can not stand the stuff that the restaurants try to pass as refried beans.
Michelle says
Thank you for sharing a non-dairy option.
Julia says
What size can of refried beans do you use?
Erica says
Just the typical 12oz-ish one. 🙂
gina says
Valentina hot sauce and I have a love affair going. 🙂
Jasey says
Sour cream, huh, who would have thought:) Sharing on my Facebook page 🙂
Cheryl says
Where do you find Valentina hot sauce?
Emily says
In the Hispanic food section of the grocery store.
Agen Bola Tangkas says
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!
Erica says
In the emails that you are getting is there an “unsubscribe” button?
Nikkole says
Making these tonight 🙂
Kathy says
I just discovered and LOVE Valentina hot sauce. I will have to try these beans.
BST5401 says
Seriously, the best recipe I have found. So simple, unlike other websites.
Kimberly says
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!!!
Elaine says
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.
Sherry says
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.
Echo says
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/
Cat says
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.
Ana-Maria says
You can freeze the leftover beans in a freezer bag. And that way you just have to pot it out of the freezer.
Sarah says
Can you freeze this
Favorite Family Recipes says
I don’t know if I would recommend freezing refried beans. :/
Maria Avalos says
I freeze refried beans all the time but just make sure the beans are room temperature before you put them in the freezer.