Vegan Refried Beans Recipe

Easy creamy homemade vegan refried beans are a healthy protein-rich dip and a staple in many Mexican-inspired recipes. It’s a handy recipe to have on hand and takes less than 15 minutes to make!

Although you can find canned vegetarian refried beans, they’re often full of added ingredients and very high in salt.

These homemade vegan refried beans are full of flavor and nutrient-rich ingredients. They’re so much creamier than canned because I use dried pinto beans rather than the ones from the can.

If you use canned beans, you might as well go ahead and buy canned refried beans and make your life easier.

So if you’re looking for the ultimate vegan refried beans recipe, this is it!!

Make a big batch and keep it in the fridge for up to a week. Add them to your burritos, nachos, buddha bowls, quesadillas, or enchiladas, or create a decadent 7-layer bean dip as a crowd-pleasing easy vegan appetizer.

Why You’ll Love these Vegan Refried Beans

• Rich, creamy, and flavorful
• Not your average bland canned refried beans
• Full of nutritious vegan ingredients
• A versatile recipe to have on hand to create other delicious vegan Mexican-inspired dishes
• Simple and easy to make

Ingredients You’ll Need

Pinto Beans: Use dried beans that you make ahead of time or canned pinto beans. See below for directions on how to cook dried pinto beans.

White onion: This gives the beans some added flavor and texture.

Garlic: Use two cloves or more, and mince the garlic before adding it to the pan.

Chili Powder: A great all-around spice blend for Mexican recipes and chilis.

Cumin: Adds a bit of earthy flavor to beans.

Vegetable broth or water: You’ll add more or less depending on how creamy you like your beans.

How to Make Vegan Refried Beans

Step 1: Prepare dried pinto beans.

Step 2: Dice onion and mince garlic. Heat skillet to medium-high. Add ¼ cup of vegetable broth or water to the pan. Add onions. Sauté for 5 minutes or until translucent. Add minced garlic and sauté for an additional minute.

Step 3: Add chili powder, cumin, and salt to the pan. Stir to combine, and heat for a minute to allow flavors to meld together.

Step 4: Add cooked beans to the pan. Stir to combine—cover and heat on low for 5 minutes.

Add ½ cup of vegetable stock or water. Mash beans using a potato masher. Add ¼-1/2 cups of vegetable stock or water to achieve your desired creaminess.

Step 5: Remove from heat and transfer to a bowl. Optional: Top with onions, tomato, and cilantro.

What type of beans do you use to make refried beans?

The traditional bean used in refried beans is pinto. It is dotted white and brown when dried.

They are the most popular bean in the United States. Used often in Southwest and Mexican cuisine. It has a wonderfully creamy texture with a nutty, earthy flavor.

Why use dried beans?

If you’re intimidated by cooking your own dried beans, I know the feeling. I was right there with you for years!

Then I started researching and realized several benefits of using dried vs. canned beans.

• It’s more cost-effective. One serving of dried beans costs $.15, while one serving of canned costs $.50.
• They taste better! Using fresh, dried beans produces a more authentic flavor.
• They are healthier! You control the amount of salt you add, whereas canned beans have a lot of added salt you can’t take away.
• You have control over the texture. Canned beans are often mushy, whereas you can control the surface when cooking them yourself.

How to cook dried pinto beans?

Step 1: Rinse and sort your beans, removing any stones.

Step 2: Soak your beans: Soak the beans overnight or use the quick soak method.

Overnight Soak-To soaks overnight, place beans in a bowl and cover with 2 inches of water. Soak for 8-12 hours.

Quick Soak-Place the beans in a large saucepan. Cover with 2 inches of water. Bring to a boil. Allow to boil for two minutes, then remove from heat, cover, and let sit for 1 hour.

Step 3: Drain beans. Rinse and transfer to a large pot. Cover with two inches of water. Bring to a boil. Reduce heat to a simmer. Cover with lid slightly ajar and cook for 60-90 minutes or until desired texture is reached.

Expert Tips

• Use dried beans if you can. If you do not want to make your beans from scratch, use two 15 oz cans.
• Add more or less salt. I tend to add a little less and then top with a bit more if needed.
• If using vegetable stock, you do not need to add as much salt.
• Add more vegetable stock or water for a creamier texture until you reach your desired creaminess.

How to Serve

• Create a 7 Layer Vegan Bean Dip with whole grain unsalted tortilla chips.
• Use with your favorite vegan nachos recipe!
• Combine with vegan chorizo crumbles for the ultimate protein-rich and delicious nachos!
• Use as a base for burritos, vegan quesadillas, tostadas, enchiladas, or buddha bowls!
• Serve this as a bean dip topped with chopped tomatoes, onion, diced peppers, and fresh cilantro.