Vegan refried beans in a burrito makes for a very tasty lunch. Add jalapeño slices or hot sauce to amp up the spiciness and increase the yum factor. Vegan & gluten-free (if using a wheat-free tortilla).
The tastiest foods are often not the prettiest.
Those cozy foods are comforting to eat, regardless of how many pins they rack up (or don’t) on Pinterest.
I am a longtime fan of all of the above, including today’s subject – vegan refried beans in the convenience of a burrito.
Vegan refried beans
Vegan refried beans are spiced with ancho chili powder, cumin, and oregano. They have lots of flavor. But they’re mild enough for people who don’t like their food overly hot.
That also leaves room for adding plenty of jalapeños and hot sauce for folks like me who enjoy adding a little something spicy with every bite. (Here are the three top hot sauces in my kitchen.)
I whip up a batch early in the week, and then I can have a quick burrito any time. (I also use the beans in other ways, as you can see at the end of this post.)
Ancho chili powder
Keep in mind that ancho chili powder is different from chili powder blends that you may already have in your cupboard. Standard chili powder blends often include things like cayenne. So the amount of heat can vary by brand.
Ancho chili powder comes from dried ancho chilies, which has wonderful depth, but isn’t spicy hot. It’s my favorite chili powder to have around, because of its dense, rich flavor.
Vegan refried beans for quick, easy lunches
For packed lunches, roll the burritos ahead of time. Then the whole thing can go in the microwave as a compact bean-y parcel.
Serve with brown rice, chips, and salsa.
Have leftovers? No worries! These vegan refried beans also freeze and reheat beautifully.
Vegan Refried Bean Burritos
- 1 teaspoon extra virgin olive oil
- 1/2 cup yellow onion chopped small
- 1 to 2 cloves garlic minced
- 1 1/2 cups pinto beans drained and rinsed
- 3/4 cup water + a few Tablespoons more if necessary
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- Ground pepper to taste
- 4 tortillas
- Optional toppings: Diced onions, jalapeño slices, chopped lettuce, salsa, hot sauce
- Bring a large skillet to a medium heat. Add extra virgin olive oil to the skillet and sauté onion and garlic a few minutes, until fragrant and translucent.
- Add pinto beans to the skillet along with water, ancho chili powder, cumin, oregano, salt, and pepper.
- When the water begins to simmer, lower the heat and continue cooking for about 15 minutes until most of the water has been absorbed, except for a couple of tablespoons.
- Using a fork, potato masher, or immersion blender mash the beans until smooth. If the beans are too dry, add water by the tablespoonful until they are soft and smooth like mashed potatoes, but not too watery.
- Taste for salt and add more if necessary.
- (Optional) For easier folding, warm the tortillas in a separate skillet on a medium heat or microwave the tortillas for 30 seconds.
- Add spoonfuls of beans to each tortilla along with your preferred toppings. Roll like a burrito and serve.
Cook once, eat multiple times! Enjoy these vegan refried beans in the following dishes:
Disclosure: Post contains Amazon affiliate link.