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Vegan Refried Beans Recipe

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4.3 from 6 reviews

This Vegan Refried Beans recipe offers a simple, flavorful twist on a classic Mexican side dish. Made with cooked pinto beans and seasoned with cumin, smoked paprika, and garlic, this creamy vegan version is perfect for tacos, burritos, or as a dip.

Ingredients

Beans

  • 3 cups cooked pinto beans (about 2 cans, 15.5 ounces each), reserve water from one can
  • ½ teaspoon cornstarch (optional, for thickness)

Seasonings

  • 2 teaspoons cumin
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt

Instructions

  1. Prepare the beans: Rinse and drain one can of pinto beans and add it to a pot. Add the second can of beans with its juices into the pot. If using homemade cooked beans, reserve about ½ cup of the cooking liquid to add. Also, add around ½ teaspoon of cornstarch to help achieve a thicker consistency.
  2. Boil the beans: Place the pot over medium heat and bring the beans and liquid to a boil, ensuring they are warmed through and ready for seasoning.
  3. Add seasonings: Add cumin, apple cider vinegar, garlic powder, onion powder, smoked paprika, and sea salt to the pot. Stir well to combine all flavors.
  4. Cook until bubbling: Let the mixture cook for about 5 minutes while bubbling to allow the flavors to meld and the liquid to reduce slightly.
  5. Cool the mixture: Remove the pot from heat and allow the beans to cool for about 5 minutes. This resting period helps the beans to thicken and makes them easier to process.
  6. Blend to refried texture: Transfer the cooled beans into a food processor and blend until you achieve a creamy, refried bean consistency. You can blend to your desired smoothness or leave some beans chunky.
  7. Serve: Spoon the creamy vegan refried beans onto your favorite dishes like tacos, burritos, or serve as a dip with chips. Enjoy!

Notes

  • You can adjust the seasoning to taste, adding more or less cumin or smoked paprika depending on your preference.
  • If the bean mixture is too thick after blending, add reserved bean liquid or water a little at a time to reach your desired consistency.
  • For an oil-free version, skip adding oil if you prefer richer taste add a drizzle of olive oil or vegan butter before blending.
  • This recipe stores well in the refrigerator for up to 4 days; reheat gently on the stovetop.
  • Use fresh lime juice instead of apple cider vinegar for a different tangy flavor.

Find it online: https://dishcooks.com/vegan-refried-beans-recipe/