Better than restaurant Refried Beans
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

You'll turn to these restaurant style refried beans (and our Spanish Rice) for sides every time you make Mexican food at home.  They are quick, easy and best of all even better than what you'll get at a restaurant.

Course: Side Dish
Cuisine: Mexican
Servings: 12 servings
Author: Betsy Edwards
  • 2/3 cup milk
  • 2 tablespoons chicken bouillon powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 1/3 cup sour cream
  • 2 (31-ounce) cans refried beans
  • 2 cups shredded Monterey jack cheese
  • 2 (4 ounce) cans mild green chilis - chopped
  1. In a large non-stick saucepan with high sides over medium-low heat, combine milk, bullion, garlic powder, and cumin. Whisk to combine. Whisk in the sour cream until incorporated.  Fold in refried beans one can at a time, until incorporated.

  2. When the beans are incorporated and heated through (don't allow them to boil) remove from heat and pour into 9 x13 dish.

  1. Can be made to this point and refrigerated, covered up to 1 day.
  2. Heat, covered with foil in a 350 degree F oven about 10-15 minutes or until beans are hot. Remove foil, sprinkle cheese over top and cook, uncovered, several minutes more until cheese is melted. Top with diced mild chilis.

Recipe Notes

Slow Cooker Note: Can be prepared to this point up to hour in advance and held in a slow cooker, covered, on low setting for up to an hour. Stir every 15 minutes.