This homemade vegan refried beans recipe is made on the stovetop using canned pinto beans and is quick, easy to make and ready in just 20 minutes. They are versatile and perfect with all your favorite Mexican inspired recipes!
I’m making my way through all the different ways to make homemade vegan refried beans!
If you prefer making your beans from scratch with dried beans and have a little time be sure check out these:
These longer cooking recipes yield the most flavor, but this quick and easy stovetop method is pretty darn good too!
Ingredients You’ll Need
This recipe involves cooking canned pinto beans, onion, garlic, cumin and chili powder into a thick and creamy refried beans that is perfect for all you favorite Mexican inspired dishes.
Here is everything you’ll need:
- Canned Pinto Beans – Use 2 (15 oz.) or 1 (28 oz) cans. If you prefer black beans, by all means use those as they work just as well.
- Onion – 1/2 small onion is all you need, but feel free to use the whole onion.
- Garlic – A couple of garlic cloves add another layer of delicious flavor.
- Cumin – I find 1/2 teaspoon is perfect, but if you love cumin flavor double the amount.
- Chili Powder – This adds more depth of flavor. I like to change it up sometimes with chipotle powder for a smoky flavor.
- Water or Veggie Broth – Use either or. The veggie broth will add the most flavor.
- Salt – Don’t skimp on the salt. I use pink mineral salt which adds essential minerals and trace elements. It’s delicious and I find I don’t need as much as traditional table salt.
- Lime – Will be added at the end adding an overall brightness and finishing touch.
How To Make Vegan Refried Beans
- Saute. In a medium sauce pan, heat oil or water, saute onions for 5 minutes, add garlic saute for 1 more minute.
- Add remaining ingredients. Add in the beans, spices and water (shown above), bring to a simmer.
- Leave the beans as is for a ranchero or charro style bean or continue to next step.
- Puree or mash the beans. My favorite way to puree the beans is using an immersion blender as shown below. You can also mash them using the back of a fork or slotted spoon, or potato masher. But I find the stick blender does the best at breaking down the beans into a nice creamy texture. Use your preferred method.
- Warm the beans on low if needed and add the lime juice. Beans will thicken as they cool. Add more water as needed to thin.
How Long Do Leftovers Keep?
Homemade refried beans will last in the refrigerator for 4 – 5 days stored in a covered container. Reheat them in a saucepan over medium-low heat, stirring often.
Can You Freeze Refried Beans?
Yes! They freeze beautifully for 2 – 3 months. To freeze, let the beans cool completely. Divide the leftovers into quart-sized freezer bags or freezer-safe containers, with about 1/2 inch space from the top for expansion. Let thaw in the refrigerator the night before you want to serve them.
Easy to make, and even easier to eat, these refried beans are super versatile and can be served in many ways. Here are a few of my favorite options:
- Serve them with these Easy Portobello Fajitas or Poblano Taco Sliders
- Use them in this Kale + Quinoa Burrito Bowl
- They fit right in with this Refried Bean & Avocado Lavash Wrap
- Serve with Spicy Black Bean & Quinoa Burritos (Freezer Friendly)
- Use them in this Vegan 7 Layer Mexican Dip
- Or serve them as a simple chip dip or in this Nacho Bowl!
- Serve with Cilantro Lime Rice.
- Serve them alongside this Tofu Scramble Stuffed Poblanos or Southwest Tofu Scramble.
If you try this easy refried beans recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
QUICK + EASY REFRIED BEANS RECIPE
This vegan refried beans recipe is healthy, delicious and is made quick and easy using canned beans. They are a great addition to just about any Mexican dish!
- Prep Time: 10 min
- Cook Time: 10
- Total Time: 20 minutes
- Yield: Serves 4 1x
- Category: Side
- Method: Stovetop, Simmer
- Cuisine: Vegan, Mexican, Tex-Mex
- 1 tablespoon olive oil or 1/4 cup water for water saute
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1/2 cup (120ml) water or vegetable broth
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano, optional
- mineral salt & pepper, to taste
Saute. In a medium sauce pan, heat oil or water, saute onions for 5 minutes, add garlic saute for 1 more minute.
Add remaining ingredients. Add in the beans, spices and water, bring to a simmer.
Leave the beans as is for a ranchero or charro style bean or continue to next step.
Puree or mash the beans. My favorite way to puree the beans is using an immersion blender. You can also mash them using the back of a fork or slotted spoon, or potato masher. But I find the stick blender does the best at breaking down the beans into a nice creamy texture. Use your preferred method.
Warm the beans on low if needed and add the lime juice. Beans will thicken as they cool. Add more water as needed to thin.
Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days. To keep longer, store in the freezer using freezer safe containers or baggies.
Make ahead: Beans can be stored in the refrigerator for up to 4 days or frozen in an airtight container for up to 3 months.
Feel free to substitute pinto beans for black beans as they substitute well.
RECOMMENDED EQUIPMENT: I love my immersion blender (affiliate link) to puree the beans. It’s easy to clean, small and fits well in a utensil drawer. For more of my favorite cooking tools, shop my kitchen essentials.