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Homemade vegan refried beans in a black bowl, garnished with cilantro.

Vegan Refried Beans (Using Canned Beans)

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  • Author: Alexandra Shytsman
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Vegan

Description

These homemade vegan refried beans are perfect for tacos, tostadas, burritos, and as a side dish.


Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow or red onion, finely diced
  • 1/4 teaspoon fine sea salt
  • 3 medium garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika* (see note below)
  • Pinch of chili flakes*
  • Two 15-ounce cans pinto beans OR 3 cups home-cooked beans
  • 12 tablespoons lime or lemon juice, to taste

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt, and cook until the onion is translucent, 5 to 7 minutes.
  2. Meanwhile, prep the beans. Drain and rinse one of the cans, and transfer the beans to a large shallow dish. Using a potato masher or fork, smash the beans until most of them are crushed.
  3. To the onions, add 3 minced garlic cloves, 1 teaspoon each of paprika and cumin, and lots of black pepper. Cook for 30 seconds.
  4. Drain and rinse the remaining can of the beans and add to the skillet, along with the crushed beans. Add 1/2 cup water (see note below) and stir to incorporate. Add a splash more water if a saucier consistency is desired.
  5. Bring to a gentle simmer and cook for 5 minutes, until thickened, stirring occasionally.
  6. Add lime juice to taste and season with salt if needed.

Notes

  • Smoked paprika adds a smoky, savory taste that’s essential for vegan refried beans. If you like things spicy, substitute the paprika and chili flakes with chili powder, OR use half paprika and half chili powder.
  • If you have leftover vegetable broth, feel free to use it instead of plain water.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 170
  • Fat: 5.2 g
  • Carbohydrates: 24.4 g
  • Fiber: 8.2 g
  • Protein: 7.9 g