These vegan refried beans are quick and easy and simply loaded with flavor. Perfect as a side dish or dip, or spread on your tacos, burritos and quesadillas. Ready in 25 minutes!
I was a little worried about photographing this recipe because, truthfully, refried beans aren’t the most beautiful looking dish you’ve ever seen. But my fears were soon allayed; a bit of cilantro brings the whole thing together in terms of looks (and also taste).
But no matter how refried beans look, one thing is for sure, they taste amazing. They are also extremely versatile and can be used as a dip, topping or spread. They also work extremely well as a side for all your Mexican-inspired recipes too.
And if you’re wondering: aren’t all refried beans vegan? Then the answer is no. They are not. They commonly contain lard, which is animal based fat, so they’re not even vegetarian.
But no worries, they are SO easy to make that there is no need to buy them ready-made. And honestly the homemade version is just so much tastier too. It’s well worth the 25 minutes it takes to make them from scratch.
And if you love these beans you’ll also love our vegan baked beans so check those out too.
Ingredients For Refried Beans:
Ingredient Notes & Substitutions
- Lime juice – should be freshly squeezed for the best flavor.
- Pinto beans – we used two 15-ounce cans of pinto beans (drained) for ease and simplicity. If you don’t want to use canned beans, then you can cook them yourself and use 3 cups of cooked pinto beans.
- Red pepper flakes and cayenne pepper – adds flavor and a touch of heat, but it’s just a touch. Feel free to omit them though if you don’t want any heat at all.
How To Make Vegan Refried Beans
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Heat a skillet or pan over medium heat. Add olive oil and chopped onions and sauté until the onions are softened.
- Add crushed garlic, cayenne pepper, red pepper flakes and cumin. Sauté with the onions for a minute until the spices are fragrant.
- Add pinto beans and water and stir in.
- Cover the pan and let them cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher to mash up the beans until you reach the desired consistency – you can leave it chunky, or mash them very well for a smooth consistency.
- Let the mashed beans cook for 2-3 minutes more, stirring regularly.
- Remove from the heat and add chopped cilantro, sea salt and lime juice. Taste test and add more salt if needed. If it seems too dry, add a little water and mix in.
- Keep them covered until you’re ready to serve.
Serving Suggestions
These vegan refried beans can be served either hot or cold. They make a great dip. They are also great as a side dish for any Mexican recipes, spread on sandwiches or wraps, spread onto your vegan tacos, burritos, quesadillas or fajitas or as a topping for your vegan nachos.
Storing Instructions
Keep them stored in a covered container in the fridge for 4-5 days.
They can also be frozen for up to 3 months.
More Delicious Bean Recipes
- Vegan Baked Beans
- Vegan Pinto Bean Soup
- Vegan Black Bean Soup
- Vegan Black Bean Burgers
- Vegan Black Bean Brownies
- Avocado Corn Black Bean Salad
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Refried Beans
Ingredients
- 2 Tablespoons Olive Oil
- ½ Medium Onion White, Yellow or Brown, Finely Chopped
- 2 Cloves Garlic Crushed
- ¼ teaspoon Cayenne Pepper
- ⅛ teaspoon Red Pepper Flakes
- ½ teaspoon Cumin
- 2 (15-ounce) Cans Pinto Beans Drained, or 3 cups Cooked Pinto Beans
- ½ cup Water (120ml)
- ¼ cup Cilantro Chopped
- ¼ teaspoon Sea Salt
- 1 Tablespoon Lime Juice Freshly Squeezed
Instructions
- Heat a skillet or pan over medium heat. Add olive oil and chopped onions and sauté until the onions are softened.
- Add crushed garlic, cayenne pepper, red pepper flakes and cumin. Sauté with the onions for a minute until the spices are fragrant.
- Add pinto beans and water and stir in.
- Cover the pan and let them cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher to mash up the beans until you reach the desired consistency – you can leave it chunky, or mash them very well for a smooth consistency.
- Let the mashed beans cook for 2-3 minutes more, stirring regularly.
- Remove from the heat and add chopped cilantro, sea salt and lime juice. Taste test and add more salt if needed. If it seems too dry, add a little water and mix in.
- Keep them covered until you're ready to serve.
Notes
- Pinto beans – we used two 15-ounce cans of pinto beans (drained). If you don’t want to use canned beans, then you can cook them yourself and use 3 cups of cooked pinto beans.
- Red pepper flakes and cayenne pepper – adds flavor and a touch of heat, but it’s just a touch. Feel free to omit them though if you don’t want any heat at all.
- Storing: Keep them stored in a covered container in the fridge for 4-5 days. They can also be frozen for up to 3 months.
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