Maybe refried beans are the Mexican equivalent of polenta, I don't know. But just as polenta runs along a spectrum from (to put it strongly) pudding to cornbread (with the former being what you find more commonly in northern Italy), refried beans, at least here in Denver, range from near-paste to something like baked beans in terms of consistency.
Is one style more traditional than another, more correct than another? Is it a regional difference? Etc.