Turn a can of refried beans into restaurant quality in a matter of minutes! Only two simple add-ins and it’ll feel like you’re eating at your favorite Mexican restaurant, right at home!
Mexican food is far and beyond my MOST FAVORITE food. I never seem to tire of it. Typically when you ask someone what their favorite restaurant is, it’s something they think of that is really special, like a special occasion type of thing. Not me. I always say my favorite little Mexican place. The margaritas are good, the Dos Equis Amber is cold, the chips and salsa are homemade and the food is FABULOUS!
(plus I don’t have to dress up if I don’t feel like it, no judging, just good food.)
^^ LOVE IT? PIN IT!!!! ^^
I love how the refried beans at a Mexican place are so creamy and taste so much better than the canned stuff. Did you know though, that making the canned ones TASTE like the restaurant ones is super duper easy? How do you say easy in Spanish? — “fácil”
I used to have a friend many years ago that was Mexican, and she was a fantastic cook. She told me that adding milk to the canned beans was her mom’s secret, and that works, too. I have to say, though that adding sour cream is even better! It gives them just a slight tang with a smooth creaminess to them.
This is one of my MOST POPULAR recipes on my site. It happened almost instantly. Who couldn’t love something so very simple?? Only 3 ingredients, and in no time, you will have a piping hot bowl of Restaurant Style Refried Beans. Top them with cheese, like we do, to make them even better!
I’ll Drink to that!
Copy Cat El Bee’s Margarita -Only 3 ingredients make up our favorite El Bee’s margaritas. Delicious, but beware, they pack a punch!
Strawberry Margarita -Perfectly sweet Sauza Strawberry Margaritas — made by the pitcher, perfect for poolside sipping.
Blueberry Margarita Pureed fresh or frozen blueberries, lime simple syrup and your favorite tequila and you are on your way to a pitcher of seriously delicious sipping!
Restaurant Style Bean Dip
Using this recipe, you can quickly turn these beans into a Restaurant Style Bean Dip!
Serve them up as a side dish or with a bowl of chips for dipping. Either way, it’s a “ganador” (WINNER) of a recipe! I always buy the Old El Paso Fat-Free Refried beans, they always turn out perfectly, and they are lower in fat and have loads of fiber! You can even use fat free sour cream and make these even more guilt free!
Warm Bean Dip: a.k.a. TEXAS TRASH DIP One of my MOST POPULAR Recipes ever!
Love MEXICAN like I do? I have TONS of MEXICAN RECIPES to share with you. I hope that you will stay and browse a while.
When you’re done there, you can pop over to my MEXICAN RECIPE Pin Board on Pinterest for more great recipes!
“Dump” Salsa Tastes just like your favorite Mexican Restaurant’s fresh salsa – made right in your blender!
Ready? Let’s cook! 
How To: Make Canned Refried Beans Taste like a Restaurant's
Whether you serve these refried beans up as a side dish, or a dip, you will love how easy it is to make a can of refried beans TASTE like they came from your favorite Mexican restaurant!
Ingredients
- 16 ounce can Refried Beans
- 1/3 cup sour cream
- 1-3 teaspoons of hot sauce (depending on the heat you want)
- shredded cheddar cheese
Instructions
In saucepan on the stove, or in a microwaveable bowl, stir ingredients together and cook until heated through.
Top with cheese and serve.
*Note: I use fat free beans and fat free sour cream and it works great!*
Can also be baked with cheese on top and makes a great (and EASY) dip!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 377mgCarbohydrates: 11gFiber: 3gSugar: 1gProtein: 5g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Eddie says
For the life of us, we couldn’t figure out how to get refried beans (which is about the only thing our daughter will eat consistently) from a can in the store. We’ve even been ordering takeout from Mexican restaurants just to make sure she eats. But lo’ and behold…I just made this and she dug right in! Thank you so much for the recipe!
Michaela Kenkel says
Kids are funny, aren’t they?! 🙂 I am tickled that your daughter found these to be as delicious as we do!! Thank you for sharing your experience with me!
morgan says
hi michaela! i was wondering what brand of hot sauce you recommend? i have sriracha on deck but i’m not sure that the flavors would work
Michaela Kenkel says
I typically use a taco sauce — we almost always have the Taco Bell hot sauce — I wonder if sriracha would take away from the “Mexican” aspect of it?
Gil says
Just had this with some breakfast quesadillas (eggs / green peppers / cheddar / cilantro)
Deeeeeeeeeelish!
Thanks for this 🙂
Michaela Kenkel says
So happy that you like them! Those sound yummy!
Trisha says
Hi. I made these tonight as a side, along with Spanish rice, to mushroom and cheese quesadillas. I was looking for a way to spice up a can of refried beans I had in the pantry. I have to say these were some of the best refried beans I’ve ever eaten! They were even better than many Mexican restaurants I’ve been to! I’m pinning this recipe for future use! Thanks so much for sharing it!
Michaela Kenkel says
Trisha – I am SO HAPPY that you enjoyed them! Those mushroom quesadillas sound yummy, too!
Courtney says
This was stupid easy to make, and boy did it really spice up those refried beans! They were a great taco fixing that will now be a staple for taco night.
Michaela Kenkel says
I am so happy that you loved them too!
Shelley says
I didn’t add salsa because I had kids eating too, but I think 1/3 cup of sour cream was too much for one can of beans. It was still good though, and I will do it again but next time with just a dollop.
Michaela Kenkel says
Everyone has different tastes, that is the beauty of making it your own. 🙂 I typically don’t use a hot taco sauce, just a mild one to give them a little more flavor. Even if there is no heat at all, it gives them a nice taste.
Miss Millie says
Hi there! Can’t tell how delicious canned fried beans can taste after the addition of sour cream in them. Plus adding a dash or two of your ‘dump’ salsa to them for a real taste treat. These two are just a couple of my ‘go to’ recipes from your blog.
Sincerely,
Miss Millie
P. S. Fall supper request the other night was Kapusniak! The soup paired with crusty rolls, sliced cheese and fresh apple slices. Took that northern late-summer chill right out of the air.
Michaela Kenkel says
Miss Millie – You made my day with your sweet comment! Thank you for letting me know that you enjoy my recipes. I hope that you will continue to find more to love! Now I am hungry for Kapusniak! Adding it to my list for next week! thank you! xo
Stan Albright says
Recipe was most helpful and tasty!
Michaela Kenkel says
Thank you, Stan!! Happy that you liked them!
Collin says
Made it with “full fat” beans and sour cream and GOOD LAWD!
Michaela Kenkel says
HA! Good stuff, right?!?! Happy that you liked the recipe, Collin!
Mnights says
There is nothing more aggravating than having to scroll through some writers history or musings to find the stupid directions and ingredients.
Michaela Kenkel says
For people with zero patience, that is why there is a “JUMP TO RECIPE” button at the top. Thanks for the super nice comment. Have a GREAT DAY! 🙂
Annie says
I am super excited to try this! We had plans to go out for taco Tuesday, but a MI snowstorm hit us! I’m making these along with Mexican adobo pork loin and Mexican rice! I have just discovered your page and I can’t wait to explore more! Thank you!
Michaela Kenkel says
Welcome, Annie!! I hope you find all sorts of recipes to enjoy!
BlueTattoo says
Very good! I made it as written the first time and we really enjoyed the recipe! The second time I made it, I added some chopped raw onion and we liked it even more!
Michaela Kenkel says
Oooo!! That’s a good addition!
Amy says
Thanks for the recipe…My additions:
Bacon (minced fine)
Onion/garlic (minced fine) cooked in bacon fat
Cumin
Garlic powder
Onion powder
S&P
Chipotle sauce, to taste (from a can of chipotle chili) — adds a smoky hot flavor
Monterey Jack cheese as a topping
Green onions sliced fine as garnish
These additions certainly added to the time factor, but if I’m having guests, I think it’s worth it.
Michaela Kenkel says
sounds like it would sure pack a flavor punch – but you are right about the time factor. I love them just as they are, and they are super quick to make. But if you had the extra time, I bet your way tastes great!
kushigalu says
WOW! I Love your detailed institutions. It was helpful. Made it for dinner tonight and served it with Mexican rice. My family loved it.
Michaela Kenkel says
So happy that you liked it!!
Najee says
Delicious!!!!!!
Carter says
Holy crap – S’GOOD! Made this tonight for our tostadas and they turned out super great.
Michaela Kenkel says
Yay!! I am so happy you liked them!