Tacolicious Refried Beans

These are so good and so easy, and so worth the extra time it takes to buy dried black beans in bulk and soak them overnight! Thanks to “Tacolicious” for the original recipe, which we’ve adapted to make low-FODMAP. We serve these beans on the regular, with tacos or bean and cheese burritos for our sons’ weekday lunches.

Tacolicious Refried Beans

These beans are amazingly simple and SO GOOD! Serve them with scrambled eggs and fried potatoes for breakfast; spread them over a tortilla and melt some cheese for an easy burrito, or serve with Chipotle Jackfruit Tacos for a vegan dinner. However you dish them up, they hit the spot!
Prep Time5 mins
Cook Time1 hr 30 mins
Soak the beans4 hrs
Course: Side Dish
Cuisine: Mexican, Vegan
Keyword: black beans, dairy-free, gluten-free, sugar-free, wheat-free, Whole Life Challenge
Servings: 6
Calories: 277kcal


  • 1 lb dried black beans rinsed
  • 1/2 cup green onion chopped
  • 1/3 cup avocado or olive oil
  • 4 tsp Kosher salt


  • Soak the beans at least 4 hours, up to overnight, in a large bowl.
  • Add 1/2 of the green onion and more water if needed, to a large pot and bring to a simmer over medium heat. Turn the heat down to medium-low, partially cover the pot, and simmer the beans for 1 to 1 1/2 hours, until the beans are tender.
  • To ensure there is always 1 1/4 cups liquid in the beans, add more water as necessary.
  • In a small saucepan, add the oil and remaining green onion and cook over medium-low heat until the onion is softened. Remove from the heat and set aside.
  • Once the beans are ready, drain them but reserve the liquid. Transfer the beans, extra cooked green onion, oil, salt, and 3/4 cup of the reserved bean liquid to a food processor. Puree until the beans reach your desired texture.
  • Serve immediately and enjoy! You can reheat in the microwave with a dash of water, or in a skillet over low heat with a dash of oil.


You can use this same recipe with dried pinto beans or Vallarta beans.

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