The tastiest foods are often not the prettiest. Mashed potatoes, split pea soup, 3 bean chili, and vegan refried beans 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 – vegan refried beans in the convenience of a burrito.
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. (I also use the beans in other ways, as you can see at the end of this post.)
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.
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. Serve with brown rice, chips, and salsa.
Have leftovers? No worries! These vegan refried beans also freeze and reheat beautifully.
Want to see how easy it is to make vegan refried beans? Watch the video!
Cook once, eat multiple times! Enjoy these vegan refried beans in the following dishes:
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