Refried beans are a versatile and comforting dish that pairs well with tacos, burritos, bowls, or as a dip for chips. This vegan version is just as creamy and flavorful as the traditional recipe!
Ingredients
- 2 tbsp olive oil (or avocado oil)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups cooked pinto beans or black beans (or one 15 oz can, drained and rinsed)
- 1/2 cup vegetable broth or water (more as needed)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- 1 tbsp lime juice (optional, for brightness)
Optional Garnishes:
- Fresh cilantro, chopped
- Vegan cheese or nutritional yeast
- Sliced jalapeños
Instructions
- Sauté the Aromatics
- Heat the olive oil in a medium skillet over medium heat.
- Add the chopped onion and sauté for 3-5 minutes until soft and translucent.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the Beans and Seasoning
- Add the beans to the skillet along with the vegetable broth, cumin, smoked paprika (if using), salt, and pepper.
- Stir to combine and cook for 5-7 minutes, allowing the beans to absorb the flavors.
- Mash the Beans
- Use a potato masher or the back of a spoon to mash the beans to your desired consistency. For creamier beans, blend a portion of the mixture with an immersion blender or food processor.
- If the mixture is too thick, add more vegetable broth or water, a tablespoon at a time, until it reaches your preferred consistency.
- Adjust the Flavor
- Stir in the lime juice, taste, and adjust seasoning as needed.
- Serve
- Transfer the refried beans to a serving dish and garnish with cilantro, vegan cheese, or jalapeños if desired.
Tips
- Oil-Free Option: Use water or vegetable broth to sauté the onions and garlic.
- Make-Ahead: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Spicy Twist: Add a pinch of cayenne or a splash of hot sauce for a kick.
Enjoy your creamy and flavorful vegan refried beans! 🎉
