The tastiest foods are often not the prettiest. Mashed potatoes, split pea soup, 3 bean chili, and refried bean burritos aren’t winning any awards in the looks department, but that doesn’t mean I wouldn’t happily spoon into them on a chilly day. 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 – refried bean burritos. I’ve written about these vegan refried beans once before in my recipe for breakfast nachos. But I thought they deserved a post all on their own, because this is the way I eat refried beans the most.
The 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. I whip up a batch early in the week, and then I can have a quick burrito any time.
(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.)
Refried bean burritos: A full meal in its own handy packaging
For packed lunches, roll the burritos ahead of time, and then the whole thing can go in the microwave as a compact bean-y parcel.
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