This Vegan Refried Beans recipe is one of my favorite bean preparations. It’s packed with flavor, quick to make (about 15 minutes), and a great source of plant-based protein.
We love taco night at our house. While meat-based tacos are great, we often opt for plant-forward options like tofu fajitas or these refried beans as a hearty filling or side. I aim to focus dinners on vegetables, whole grains and plant-based proteins, with the occasional lean meat or fish.
This recipe is inspired by traditional refried beans but is not a strict regional replication. Classic refried beans in Mexico or the U.S. Southwest are sometimes cooked with lard and simmered for a long time. This version uses olive oil and comes together quickly, so it has less saturated fat and is ideal for weeknights or a relaxed dinner party.
The result is creamy, well-seasoned beans you can serve with tacos, nachos, burritos, or as a side. Garnish with cilantro, tomatoes, lime and pickled jalapeños for brightness and heat.
Ingredients that Matter
This recipe relies on a few pantry staples. Here are the key ingredients and why they matter:
- Pinto Beans. The recipe uses two 14.5 oz cans of pinto beans, drained and rinsed. If using dried beans, substitute about 3 cups of cooked beans.
- Onion. Finely chopped yellow onion sautéed in oil adds sweetness and depth.
- Garlic. Minced garlic builds savory backbone flavor.
- Oil. Olive or a neutral vegetable oil is used to cook the aromatics.
- Spices. Ground cumin and paprika add warm, smoky notes.
- Vegetable Broth. Adds flavor and thins the beans; water works fine if you don’t have broth.
- Salt. Start with no-salt-added canned beans if you want control over sodium, then season to taste.
- Garnishes. Fresh cilantro, chopped tomatoes, pickled jalapeños and lime wedges brighten the dish.
See the recipe card below for exact quantities.
Instructions
This recipe is straightforward and fast. Follow these steps:
Heat oil in a medium saucepan over medium. Add the chopped onion and a pinch of salt and cook, stirring, until the onion begins to turn golden, about 3 minutes. Add the garlic, cumin and paprika and cook until fragrant, about 1 minute.
Stir in the drained and rinsed beans and the vegetable broth (or water). Bring to a simmer, then reduce heat to maintain a gentle simmer.
Cover and cook until the beans are very soft and most of the liquid is absorbed, about 10 minutes.
Remove from heat and mash the mixture with a fork or potato masher to your desired consistency. Add extra broth or water if you prefer a looser texture.
Hint: Adjust the thickness with more vegetable broth or water until you reach the consistency you like.
Substitutions
This dish is naturally vegan and gluten-free, but you can tweak it based on preference:
- Black Beans – Swap canned or cooked black beans for a different flavor and texture.
- Oil-Free – Sauté the onion, garlic and spices in about 1/4 cup of vegetable broth or water instead of oil.
- Spicy – Add cayenne to the spices or include a fresh or pickled jalapeño with the garlic. Garnish with pickled jalapeños for heat without cooking it into the whole batch.
Pinto vs. Black Beans
Pinto beans break down more easily and become creamier when cooked, making them a classic choice for refried beans. Black beans hold their shape more and have a firmer texture. Nutritionally, black beans contain slightly more protein and fiber and a bit fewer carbohydrates thanks to their lower starch content, but both are nutritious and work well in this recipe.
Equipment
You only need a medium saucepan and a potato masher or fork. A good 2-quart saucepan is ideal for this yield. The masher helps you control texture, from slightly chunky to very smooth.
Storage and Serving
Store leftovers in an airtight container in the refrigerator for 4–5 days. The recipe yields about 3 cups, so plan portions accordingly. These beans are great for meal prep: combine with rice, salads, or grain bowls. They also pair well with tacos, grilled vegetables, or as a base for nachos.
FAQ
Not always—traditional refried beans are sometimes cooked with lard. To make them vegan, sauté aromatics in oil (or broth), then add beans, spices and water or vegetable broth and simmer until tender.
Pinto beans are ideal for classic refried beans because they soften and become very creamy when cooked. Black beans work too but tend to hold their shape more.
Vegetarian Recipes
If you enjoy this recipe, try other vegetarian sides and mains for variety and balance.
-
Air Fryer Honey Roasted Carrots
-
Arugula Burrata Salad
-
Gluten-Free Blackberry Muffins
-
Strawberry and Almond Baked Oatmeal
Sides
More side-dish inspiration to pair with these beans.
-
Spinach and Arugula Salad
-
Gouda Mac and Cheese
-
Roasted Bok Choy
-
Tuna Potato Salad
Recipe
Vegan Refried Beans
No reviews
- Author: Adam Dolge
- Total Time: 20 min.
- Yield: 3 cups
Description
This simple, flavorful recipe yields creamy vegan refried beans in about 15–20 minutes. They work well as a side, filling, or meal-prep ingredient.
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp table salt, plus more to taste
- 2 (14.5 oz) cans pinto beans, drained and rinsed (or 3 cups cooked pinto beans)
- 1 cup vegetable broth (or water)
- Cilantro, lime, tomatoes and/or pickled jalapeños for garnish, if desired
Instructions
- Heat oil in a medium saucepan over medium. Add onion and cook, stirring frequently, until starting to turn golden brown, about 3 minutes. Add garlic, cumin, paprika and salt and cook until fragrant, about 1 minute. Add beans and broth (or water) and bring to a simmer. Reduce heat, cover, and cook until the beans are very soft and have absorbed most of the liquid, about 10 minutes.
- Remove from heat. Mash the beans and cooking liquid with a fork or potato masher to your desired consistency. Taste and adjust salt. Serve hot garnished with cilantro, lime, tomatoes and/or pickled jalapeños if desired.
Notes
- Use 3 cups of cooked beans if making the recipe from dried beans instead of canned.
- Black beans can be used in place of pinto beans for a different texture and flavor.
- Leftovers keep in an airtight container in the refrigerator for 4–5 days.
- Prep Time: 5 min.
- Cook Time: 15 min.
- Category: Sides
- Method: simmering
- Cuisine: American/Mexican