Chorizo refried beans are rich, savory black beans made with Mexican chorizo, peppers, onion, and garlic. They work as a side dish, taco filling, burrito bowl base, or warm dip for a Mexican-style meal.
Mashing part of the beans creates a creamy texture while leaving enough whole beans for bite.
Why You'll Love These Chorizo Refried Beans
Mexican chorizo adds seasoned fat, chile flavor, and savory depth to these chorizo refried beans without needing a long list of extra spices. The beans cook down into a creamy skillet dish that still has texture from the peppers, onion, and partially mashed beans.
It is the kind of side that can also double as a filling or dip when you need something more substantial.
- Rich savory flavor: Mexican chorizo seasons the beans as it cooks.
- Flexible serving options: Use them as a side, filling, dip, or bowl base.
- Creamy but not flat: Mashing only part of the beans keeps the texture interesting.
Ingredients Overview
Mexican chorizo does most of the work in these chorizo refried beans, adding seasoning and richness without a long list of spices. Black beans form the base, while onion, garlic, and peppers add texture and flavor.
A little broth loosens the mixture so the beans can be partially mashed. This keeps some beans whole for texture while still creating a creamy, skillet-style consistency.
Pro Tip - Handling Chiles
Use disposable gloves when working with fresh chiles so you do not transfer capsaicin oil to your eyes or lips.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
What Makes These Chorizo Refried Beans Different
Traditional refried black beans are typically fully mashed and cooked into a smooth, spreadable side dish. These chorizo refried beans are made a little differently, keeping some of the beans whole for texture while using the rendered chorizo to create a rich, creamy base.
How To Make Chorizo Refried Beans
To make chorizo refried beans, brown the chorizo first, then cook the peppers, onion, garlic, and oregano in the same skillet. Add the black beans and broth, then mash part of the beans as they simmer until thick and creamy. Follow the step-by-step photos below as a visual guide.
- Remove any casing or packaging from the chorizo. Heat the olive oil in a large skillet, add the chorizo, and break it apart as it browns. Drain off excess fat if needed.
- Dice the onion, chiles, red bell pepper, and garlic for the sofrito.
- Add the diced vegetables and oregano to the skillet with the browned chorizo. Cook over medium heat.
- Cook, stirring often, until the onion, chiles, and bell pepper soften and the mixture smells savory.
- Add the black beans and broth and bring the skillet to a simmer. Reduce the heat to medium low, then mash about one third of the beans with the back of a spoon or spatula. Simmer until the mixture is creamy and thick.
- Stir in some of the chopped cilantro if desired, then taste and adjust the salt and black pepper. Serve with sour cream, sliced avocado, lime wedges, and more cilantro.
Serving Suggestions
Serve these chorizo refried beans as a side dish with cilantro lime rice or Mexican red rice for a simple plate. They also work well tucked into chicken burritos, layered into bowls, or spooned into quesadillas for a more filling meal.
For a more casual spread, serve them warm as a dip with tortilla chips alongside poblano queso dip. The combination works especially well for gatherings or game day-style meals, and pairs easily with shrimp tacos, steak quesadillas, or grilled onions.
Substitutions and Variations
Use these swaps to adjust the beans to what you have on hand.
- Bean options: Use pinto beans instead of black beans for a more classic refried bean texture.
- Chorizo options: Mexican chorizo works best because it crumbles and seasons the beans as it cooks. Spanish chorizo is firmer and will give a different texture.
- Milder beans: Use less jalapeno, remove the seeds, or swap the jalapeno for green bell pepper.
- Spicier beans: Add chipotle powder, diced serrano, or a spoonful of adobo sauce for more heat.
- Topping options: Finish with shredded cheese, sour cream, salsa, avocado, lime, or extra cilantro.
Tips for Success
A few small details help the beans turn creamy without becoming heavy.
- Use Mexican chorizo: Fresh Mexican chorizo breaks down into the beans and seasons the whole skillet.
- Drain extra fat: If the chorizo releases a lot of fat, drain some before adding the vegetables so the beans do not turn greasy.
- Mash only part of the beans: Leaving some beans whole gives the finished dish better texture.
- Add broth as needed: A splash of broth loosens the beans if they thicken too much while simmering.
- Taste before salting: Chorizo can be salty, so adjust the seasoning after the beans have simmered.
- Let the beans rest briefly: The mixture thickens as it sits, so give it a few minutes off the heat before serving.
Storage Options
Store leftovers once the beans have cooled.
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months.
- Reheat: Warm gently in a saucepan or microwave, adding a splash of broth or water if the beans are too thick.
- Refresh before serving: Add a squeeze of lime or a little fresh cilantro after reheating if the flavors need brightening.
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Frequently Asked Questions
Yes, but the flavor will be different. To move it closer to chorizo flavor, add chili powder, a pinch of chipotle powder, garlic, cumin, oregano, and a splash of vinegar.
Yes. Cook the dried black beans first, then use them in the recipe the same way you would use canned beans. About 1 ⅓ cups dried black beans will give you roughly the same amount as two drained cans after cooking.
Mexican chorizo is fresh, crumbly, and usually cooked before eating. Spanish chorizo is cured and firm, so it slices instead of breaking down into the beans.
Some chorizo releases a lot of fat as it cooks. Drain off some of the excess fat before adding the vegetables and beans if the skillet looks oily.
Yes. Store the cooked beans in the refrigerator, then reheat gently with a splash of broth or water to loosen the texture before serving.
No. The name comes from the Spanish word 'refritos,' which means well-cooked. The beans are typically cooked, then mashed and fried once in fat.
Yes. You can leave the beans mostly whole for a chunkier texture, but mashing part of them helps create the creamy consistency that refried beans are known for.
Cinco de Mayo Recipes
Get The Recipe!
Chorizo Refried Black Beans
Equipment
- 9 inch Round Cast Iron Skillet
Ingredients
- 1 tablespoon Olive oil
- 1 lb Chorizo sausage Mexican style bulk sausage
- 1 medium Onion diced
- 1 large Bell pepper red bell pepper, diced
- 1 Poblano chile seeded and diced
- 1 Jalapeno seeded and diced
- 2 cloves Garlic minced
- 1 teaspoon Oregano Mexican or regular, dried
- 30 oz Black beans 2 cans, or 1⅓ dry cooked.
- 1 cup Broth chicken or vegetable
- ¼ cup Cilantro fresh, coarsely chopped, divided
- ¼ cup Sour cream optional, for garnish
- 1 Avocado optional, for garnish
Instructions
- Remove any casings or packaging from the bulk chorizo sausage. Heat the olive oil in a large skillet and add the chorizo, breaking it up as it browns. Drain off any excess fat.1 tablespoon Olive oil, 1 lb Chorizo sausage
- Dice the onion, chile's, and red bell pepper, and garlic for the sofrito.1 medium Onion, 1 large Bell pepper, 1 Poblano chile, 1 Jalapeno, 2 cloves Garlic
- Add the vegetables and oregano to the skillet and bring heat to medium. Cook, stirring frequently, until the onion, chilies, and bell pepper are soft, tender, and fragrant.1 teaspoon Oregano
- Add the black beans and the broth and bring the skillet to a simmer. Reduce heat to medium low.30 oz Black beans, 1 cup Broth
- Using the back of the spoon, or a spatula, smash about ⅓ of the black beans and stir to combine. Simmer to thicken the frijoles con chorizo until you reach the refried beans are creamy.
- Stir in half of the chopped fresh cilantro if desired, and adjust salt and black pepper to taste. Serve with a bowl of sour cream, sliced avocado, sliced limes, and additional chopped fresh cilantro.¼ cup Cilantro, ¼ cup Sour cream, 1 Avocado
Notes
- If you want a spicier dish, add some chipotle chili powder to taste.
- For a milder dish, reduce the amount of poblano and jalapeno chiles, or use green bell pepper instead.
- You can also add other ingredients to the beans, such as chopped tomatoes, corn, or hominy.
Nutrition
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Kelly Bloom says
My family loved this!