What Are Refried Beans Considered: A Mexican Staple, Not Twice-Fried

October 12, 2025 •

3 min read

Did you know that the term "refried beans" is actually a mistranslation from the Spanish "frijoles refritos"? This Mexican staple is better understood as "well-fried" or "intensely fried" beans, challenging the common misconception that they are fried twice.

Quick Summary

Refried beans are a versatile Mexican and Tex-Mex dish of cooked, mashed beans fried or baked with spices. Their English name is a mistranslation of the Spanish term for "well-fried" beans. A core component of many meals, they can be made vegetarian but traditionally include lard, making label-checking essential for plant-based diets.

Key Points

Spanish Origin: The term "refried" is a mistranslation of the Spanish frijoles refritos, which means "well-fried" beans.
Mexican Staple: Considered a versatile and traditional staple of Mexican and Tex-Mex cuisine, tracing its origins to ancient Mesoamerican cultures.
Cooking Method: Involves cooking beans until tender, mashing them into a paste, and then pan-frying or baking with fat and seasonings like onion, garlic, and cumin.
Ingredient Flexibility: While pinto beans are common, they can be made from various types of beans, including black beans or kidney beans.
Dietary Versatility: Often made with lard in traditional recipes, but vegetarian and vegan options using plant-based oils are widely available by checking labels or making them at home.
Culinary Application: Function as a side dish, a filling for items like burritos and tostadas, or a base for delicious dips.

Origins and Misconceptions of Refried Beans

Despite their name in English, refried beans are not fried twice. The Spanish term frijoles refritos translates to "well-fried" or "intensely fried" beans, referring to the thorough cooking process that gives them their distinct flavor and creamy texture. This beloved dish has deep roots in ancient Mesoamerica, where indigenous cultures cultivated and cooked beans as a primary food source. The preparation evolved over centuries, with the Spanish introduction of ingredients like lard influencing the traditional recipe.

Refried Beans as a Culinary Foundation

Refried beans are considered a versatile and fundamental component of both Mexican and Tex-Mex cuisine, serving multiple roles in various dishes.

As a Side Dish

Often served alongside larger meals, refried beans are a hearty and flavorful accompaniment to popular dishes like enchiladas, tacos, and burritos. Their thick, creamy consistency and rich flavor complement the other components of a meal, adding substance and savory depth.

As a Filling and Spread

Their paste-like texture makes them an ideal filling or spread. From being rolled into bean and cheese burritos to being layered on crispy tostadas or incorporated into breakfast dishes like huevos rancheros, refried beans are a culinary workhorse.

As an Ingredient and Dip

Refried beans form the base for many dips and appetizers. Mixing them with cheese, salsa, or other seasonings creates a delicious dip for tortilla chips, or a layer in multi-layered dips.

The Preparation Process

Traditionally, refried beans are made by boiling or simmering dried beans until soft, then mashing them into a paste. This paste is then fried or sautéed with aromatics and fat to achieve the signature rich taste and creamy texture. The type of fat used can significantly alter the flavor profile.

Ingredients for Classic Preparation

Beans: Pinto beans are the most traditional choice in Northern Mexico and Tex-Mex cuisine due to their mild flavor and creamy texture when cooked. However, black beans are a popular alternative, especially in southern Mexico and Central America, offering an earthier flavor.
Fat: For the most authentic flavor, lard is often used in traditional recipes. For vegetarian and healthier versions, vegetable oil, olive oil, or avocado oil are common substitutes.
Aromatics: Onions and garlic are sautéed to create a flavorful base.
Spices: Cumin, chili powder, and epazote are common seasonings that add complexity and warmth.

Health Profile and Considerations

The healthiness of refried beans depends heavily on their preparation. While the base ingredient—the bean itself—is packed with nutrients, the added fat and salt can affect the overall nutritional value.


Feature	Traditional Refried Beans (with lard)	Vegetarian Refried Beans (with oil)
Fat Source	Lard or bacon drippings	Vegetable oil, olive oil, or avocado oil
Saturated Fat	Higher content	Lower content
Vegan Status	Not vegan or vegetarian	Generally vegan (check label for dairy)
Cholesterol	Can contain cholesterol	No cholesterol
Sodium	Often high, depending on added salt	Often high, but reduced-sodium options are available
Nutrient Density	Rich in fiber, protein, and minerals	Rich in fiber, protein, and minerals

Variations and Modern Adaptations

Beyond the classic pinto bean variety, there are many modern and regional interpretations of refried beans. Canned versions have been widely available in the United States since the 1930s, first introduced by the Mountain Pass Canning Company. Today, numerous commercial brands offer fat-free or vegetarian versions, catering to different dietary needs. For those who prefer to make them at home, fresh preparation allows for complete control over ingredients, including the type of bean, fat, and seasonings.

Conclusion

In essence, refried beans are considered a versatile and culturally significant dish in Mexican and Tex-Mex cuisine, far more than just a simple side. Their identity as a "well-fried", creamy, and flavorful bean paste showcases the rich history and resourcefulness of a staple food. Whether enjoyed as a dip, a burrito filling, or a hearty side, they are a fundamental part of many delicious meals, and their status in the culinary world is well-deserved.

How to make homemade vegetarian refried beans

Make a vegetarian version at home by sautéing minced onion and garlic in olive oil. Add cooked pinto beans, a dash of water or vegetable broth, and mash with a potato masher or immersion blender. Season with cumin, chili powder, and salt. Let it simmer until it reaches your desired consistency, stirring frequently. They will thicken further as they cool.

Frequently Asked Questions

No, traditionally and in many restaurants, refried beans are not vegan or even vegetarian because they are cooked with lard (rendered pork fat). Always check labels on canned products and inquire at restaurants. Many vegetarian-labeled brands use vegetable oil instead.

The English name is a mistranslation of the Spanish phrase frijoles refritos. In Spanish, the prefix 're-' can mean 'very' or 'thoroughly,' so the dish is better described as 'well-fried' or 'intensely fried' beans, not fried twice.

Pinto beans are the most common and traditional choice, particularly in Northern Mexico and Tex-Mex cuisine. However, black beans and red kidney beans are also used, offering different flavor profiles.

Yes, making them at home is simple and allows you to control the fat and seasoning. You can use dried beans that have been soaked and cooked, or use canned beans for a quicker preparation.

Refried beans can be healthy, as beans are a great source of fiber, protein, and minerals. Their healthiness depends on preparation, as traditional versions with lard and high salt content are less healthy than homemade versions using a small amount of heart-healthy oil.

Pinto beans are the whole, raw or cooked bean. Refried beans are a dish made by cooking, mashing, and seasoning pinto beans (or other beans). Pinto beans can be served whole, while refried beans have a smooth, creamy texture ideal for fillings or spreads.

Leftover refried beans can be used in many ways, including spreading them on tortillas for burritos or tostadas, mixing them into a cheesy dip for chips, adding them to chili, or using them as a filling for breakfast burritos.