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vegan refried beans topped with tomatoes
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5 from 6 votes

Vegan Refried Beans

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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Mexican
Servings: 8
Calories: 98kcal
Author: Alison Corey

Ingredients

  • 3 cups pinto beans cooked or 2 15 oz cans
  • ½ cup white onion diced
  • 2 cloves garlic
  • ½ teaspoon chili powder
  • ¼ tsp cumin
  • ¼ teaspoon salt
  • ½-1 cup vegetable stock low-sodium
  • cilantro optional

Instructions

  • Prepare dried pinto beans or use canned. See recipe notes for how to prepare dried pinto beans.
    beans, onions, spices in glass bowls
  • 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 an additional minute.
    onions and garlic in skillet
  • Add chili powder, cumin, and salt to the pan. Stir to combine, and heat for a minute to allow flavors to meld together.
    onions, garlic, and spices in skillet
  • Add cooked beans to the pan. Stir to combine. Cover and heat on low for 5 minutes.
    pinto beans in skillet
  • Add ½ cup of vegetable stock or water. Mash beans using a potato masher. Add an additional ¼-1/2 cup of vegetable stock or water to achieve the creaminess you desire.
    mashed pinto beans in skillet
  • Remove from heat and transfer to bowl. Optional: Top with onions and cilantro.
    overhead of refried beans in gray bowl topped with tomatoes onion and lime

Video

Notes

How to Prepare Dried Pinto Beans:
  1. Rinse and sort your beans, removing any stones. Soak the beans overnight or use the quick soak method.
  2. Soak your beans.
    Overnight Soak-To soak overnight place beans in a bowl and cover with 2 inches of water.
    Quick Soak-To use the quick soak method place 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.
  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. Drain any remaining water and gently rinse beans with cool water. 
Store beans in an air tight container in the refrigerator for 5-7 days. Or freeze extra beans by transferring to a freezer safe container. 

Nutrition

Calories: 98kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 294mg | Fiber: 6g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg