side angle view of quick and easy vegan refried beans in a bowl.

5 from 3 reviews

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!


Units Scale
  • 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, and cook for 5 minutes.

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.

Serves 4

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.