Pinto beans are the type most commonly used for refried beans in Tex-Mex cooking.
Refried beans are cooked beans that are mashed and then fried, usually in oil, lard, or another cooking fat. Despite the English name, “refried” does not mean fried twice; it comes from the Spanish phrase frijoles refritos, where the prefix re- intensifies the idea of well-fried or thoroughly cooked beans.
Pinto beans are especially associated with northern Mexican and Tex-Mex versions because of their creamy texture, mild flavor, and speckled appearance. They are commonly served beside rice, inside burritos, with enchiladas, or as a dip layered with other ingredients.
Black beans are also widely used, particularly in other Mexican regional traditions and modern restaurant menus. That makes them a frequent source of confusion, but pinto beans remain the classic choice for the Tex-Mex side dish.