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
- 1–2 tablespoons lime or lemon juice, to taste
Instructions
- 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.
- 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.
- To the onions, add 3 minced garlic cloves, 1 teaspoon each of paprika and cumin, and lots of black pepper. Cook for 30 seconds.
- 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.
- Bring to a gentle simmer and cook for 5 minutes, until thickened, stirring occasionally.
- 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