Taco Bell Refried Beans Copycat Recipe
Taco Bell refried beans are the kind of side you barely notice until they’re gone, and then suddenly you want them with everything. This copycat version nails that smooth, lightly seasoned flavor using dry pinto beans and a handful of pantry staples.
It takes a little time on the stove, but most of that is hands-off simmering. You can have a big batch ready on a Sunday and use it all week.
Why I Love This Recipe
The texture is what gets me. These beans are genuinely smooth, not gluey, because you cook them low and slow and mash them in their own broth.
There’s also something satisfying about making a tub of this for a fraction of what you’d spend at the drive-through. It reheats with just a splash of water and tastes just as good on day four as it does on day one.
Recipe Ingredients
- 1 lb dry pinto beans – The base; dry beans give you better flavor and control over texture than canned
- 8 cups water – For simmering the beans; you may need a little more to adjust consistency
- 1/2 white onion – Adds mild sweetness while the beans cook; leave it in one piece for easy removal
- 4 garlic cloves – Smashed, not minced; cooked whole and mashed in with the beans
- 2 tsp cumin – The key spice; this is what makes them taste like Taco Bell’s version
- 1 tsp chili powder – Adds warmth and a faint color; standard grocery store chili powder works well
- 1 tsp salt – Added toward the end of cooking so it doesn’t tighten the bean skins
- 1/2 tsp onion powder – Deepens the savory flavor without adding more texture
- 1/4 tsp garlic powder – A small amount reinforces the real garlic without overpowering
- 2 tbsp vegetable shortening – The fat that gives Taco Bell beans their slightly rich, smooth mouthfeel; lard is the traditional swap
- 1/2 cup reserved bean broth – Saved from cooking; used to loosen the mash to the right consistency
Variations / Substitutions
- Lard instead of shortening – Gives the beans a richer, slightly porky flavor that’s closer to traditional Mexican refried beans.
- Canned pinto beans – Use 3 cans (15 oz each), drained with 1/4 cup liquid reserved; reduce the total cook time to about 20 minutes since you’re skipping the long simmer.
- Black beans – Swap in equal amounts for a darker, earthier result; the seasoning stays the same.
- Olive oil instead of shortening – Works fine but produces a slightly looser, less creamy texture.
- Extra chili powder – Bump it up to 2 tsp if you want more heat and a deeper red color.
- Low-sodium version – Cut the salt to 1/2 tsp and use unsalted broth or extra cooking water to thin the beans.
If you like this, Taco Bell Mexican Pizza Copycat Recipe uses these beans as one of the layers.
How To Make Taco Bell Refried Beans
Step 1: Simmer the Beans With Aromatics
Rinse the 1 lb dry pinto beans under cold water and pick out any that look shriveled. Put them in a large pot with the 8 cups water, the 1/2 white onion, and the 4 smashed garlic cloves. Bring everything to a boil over high heat, then drop the heat to low, cover loosely, and simmer for 1 hour 30 minutes to 2 hours. You’re looking for beans that press flat between your fingers with almost no resistance.
The water should stay at a gentle bubble the whole time. If it drops below the level of the beans, add more water, about 1/2 cup at a time, to keep them submerged.
Don’t salt the beans yet. Adding salt too early can keep the skins tough, which makes the final texture grainy no matter how long you mash.
Step 2: Season the Cooked Beans
Before you drain anything, scoop out about 1 cup of the cooking liquid and set it aside. Fish out the onion half and discard it, but leave the garlic in the pot. Now stir in the 2 tsp cumin, 1 tsp chili powder, 1 tsp salt, 1/2 tsp onion powder, and 1/4 tsp garlic powder. Let the beans sit on low heat for 5 minutes so the spices can bloom into the hot liquid.
The broth will turn a warm reddish-brown and smell strongly of cumin. That’s exactly where you want it before you start mashing.
Step 3: Mash the Beans to a Smooth Paste
Add the 2 tbsp vegetable shortening directly to the pot. Use a potato masher or the back of a heavy spoon to mash the beans right in the pot over low heat, working for about 5 to 8 minutes. Add the reserved bean broth a few tablespoons at a time, up to the full 1/2 cup, until you reach a thick, spreadable consistency that holds its shape on a spoon but isn’t stiff.
You want it looser than you think. Refried beans tighten up as they cool, so pull them off the heat when they’re just slightly softer than the texture you’re aiming for.
Step 4: Plate and Serve the Beans
Spoon the hot beans into a wide, shallow bowl and use the back of a spoon to swirl the surface. Add a light sprinkle of chili powder across the top and, if you like, a few cilantro leaves on the side. The beans should be deep orange-brown, glossy from the shortening, and smooth with just a few visible bits of skin.
Recipe Tips
- Soak overnight if you have time. Cover the dry beans with cold water and soak them for 8 hours before cooking. This cuts the simmer time down to about 45 minutes to 1 hour and produces beans that mash even more smoothly.
- Keep the garlic in. The cooked garlic cloves get soft enough to mash right into the beans and almost disappear. Removing them before mashing means you’re leaving flavor behind.
- Thin with water, not broth. When reheating leftovers, add water a tablespoon at a time and stir over medium-low heat. Extra broth can make them salty if you’re using up the last of it.
- A blender works if you want them ultra-smooth. Transfer the mashed beans to a blender and blend on medium for about 30 seconds. This gets you the closest to the Taco Bell texture.
Bake times don’t apply here. For scaling, here’s how to adjust the batch size:
| Batch Size | Dry Pinto Beans | Water | Shortening |
|---|---|---|---|
| Half batch | 1/2 lb | 4 cups | 1 tbsp |
| Full batch | 1 lb | 8 cups | 2 tbsp |
| Double batch | 2 lbs | 16 cups | 4 tbsp |
How To Store
- Refrigerate – Transfer to an airtight container and store for up to 5 days. The beans will firm up significantly in the fridge, which is normal.
- Reheating – Warm in a small saucepan over medium-low heat, adding water 1 tablespoon at a time and stirring until they loosen back to a spreadable texture. The microwave works too; cover the bowl and stop to stir every 45 seconds.
What To Serve With Taco Bell Refried Beans
These beans work well as a layer inside a burrito because their thick texture holds in place and doesn’t make the tortilla soggy the way wetter fillings can. They’re also a solid base for nachos since they stick to chips rather than sliding off. Spread them on a tostada and top with shredded lettuce and cotija cheese for something that feels like an actual meal.
Frequently Asked Questions
Can I use an Instant Pot to cook the dry beans?
Yes. Cook the rinsed beans with the water, onion, and garlic on high pressure for 35 minutes, then do a natural release for 15 minutes. The beans come out tender and ready to season and mash the same way.
Why are my beans grainy even after mashing?
The beans were probably undercooked before you started mashing. They need to be soft enough to crush between two fingers with almost no pressure. Put them back on the heat with a little extra water and simmer another 15 to 20 minutes before trying again.
Can I freeze these?
Yes, refried beans freeze well for up to 3 months. Spread them flat in a zip-top freezer bag to make thawing faster, then reheat from frozen over low heat with a little water.
Do these need to be made with pinto beans specifically?
Pinto beans are the closest match to the Taco Bell flavor and texture, but black beans or a mix of both work if that’s what you have.
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Ingredients
Method
- Rinse the pinto beans, place them in a large pot with the 8 cups water, onion half, and smashed garlic cloves, bring to a boil, then reduce heat to low and simmer loosely covered for 1 hour 30 minutes to 2 hours until the beans are completely tender.
- Scoop out about 1 cup of cooking liquid and set aside, discard the onion, then stir in the cumin, chili powder, salt, onion powder, and garlic powder and let the beans sit on low heat for 5 minutes.
- Add the shortening and mash the beans in the pot over low heat for 5 to 8 minutes, adding the reserved bean broth a few tablespoons at a time until the texture is thick and spreadable.
- Spoon into a wide bowl, swirl the surface, and finish with a light sprinkle of chili powder.
