Vegan Refried Beans

These Vegan Refried Beans are creamy, flavorful, and perfect as a side dish, taco filling, or dip. I love how they combine smoky spices, garlic, and lime for a rich and satisfying taste while staying completely plant-based.

Why You’ll Love This Recipe

I like this recipe because it transforms humble pinto beans into something hearty and full of flavor. The poblano pepper adds a mild smoky note, the spices give depth, and the lime juice brightens everything up. I enjoy making a big batch because it works for so many meals tacos, burritos, nachos, or simply served alongside rice.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 ½ cups cooked pinto beans, see note 1
2 tablespoons (30 ml) safflower oil
1 medium yellow onion, very finely diced
1 poblano pepper, very finely diced
½ teaspoon fine sea salt
4 garlic cloves, chopped
1 tablespoon (16 grams) tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder blend
½ cup bean cooking water, reduced-salt veggie broth, or water
2 tablespoons (30 ml) freshly squeezed lime juice

Directions

1. I heat the safflower oil in a large skillet over medium heat.
2. I add the onion and poblano pepper, cooking until softened and lightly browned, about 6–7 minutes.
3. I stir in the salt, garlic, tomato paste, cumin, and chili powder, cooking for another 1–2 minutes until fragrant.
4. I add the cooked pinto beans and about ½ cup of bean cooking liquid or broth.
5. I let everything simmer for 5–7 minutes, stirring occasionally.
6. I mash the beans with a potato masher or the back of a spoon until they reach my desired consistency smooth or a little chunky.
7. I stir in the lime juice and taste for seasoning before serving.

Servings and Timing

This recipe makes about 6 servings. The total time is around 30 minutes, including 10 minutes of prep and 20 minutes of cooking.

Variations

Sometimes I swap pinto beans for black beans for a different flavor. I also like adding smoked paprika for extra smokiness. For spicier beans, I use a jalapeño or serrano pepper instead of poblano. If I want a creamier texture, I blend half the beans and leave the rest chunky.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently on the stove with a splash of water or broth to loosen the texture. I can also freeze them in portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use canned beans instead of cooked pinto beans?

Yes, I can use canned beans about two 15-ounce cans drained and rinsed.

Do I have to use poblano peppers?

No, I can use bell peppers for a milder flavor or jalapeños for more heat.

Can I make these beans oil-free?

Yes, I sauté the onions and peppers in a little veggie broth instead of oil.

How do I make them extra creamy?

I blend all the beans with an immersion blender for a smooth consistency.

Can I freeze refried beans?

Yes, they freeze very well in airtight containers or freezer bags.

What can I serve with vegan refried beans?

I like serving them with tacos, burritos, enchiladas, rice, or tortilla chips.

Are these beans spicy?

They’re mildly spiced, but I can increase the chili powder or add hot peppers for more heat.

Can I use another type of bean?

Yes, black beans, kidney beans, or even white beans work in this recipe.

Do I need to soak beans if I cook them from scratch?

Yes, soaking overnight helps them cook faster and makes them easier to digest.

How do I thicken refried beans if they’re too runny?

I simmer them uncovered until some liquid evaporates or mash more beans to thicken.

Conclusion

These Vegan Refried Beans are one of my favorite versatile, plant-based sides. I love how the spices, garlic, and lime create layers of flavor, and how easily they fit into so many meals. Whether I use them for tacos, as a dip, or alongside rice, they always make a satisfying and nourishing addition to my table.

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