Vegan refried beans are a cozy & satiating side dish alongside rice. They’re a tasty burrito filling. Or eat them on their own with chips as a dip!
Add jalapeño slices, non-dairy cheese, or hot sauce to increase the yum factor. Vegan & gluten-free.
Refried beans are endlessly warming & cozy.
The creamy texture has a mild, savory flavor that works so well as a side dish or as an addition to a burrito.
Or when you need something snackable, a bowlful of refried beans with non-dairy cheese on top makes for an excellent partner to that bag of tortilla chips in the cupboard.
Before I went vegan, refried beans used to be a regular order of mine at Mexican restaurants.
However, I usually have to skip them these days, as they’re often made with lard. Womp, womp.
(You can occasionally find vegan refried beans in restaurants, though. Just be sure to ask when placing your order.)
Luckily, it’s not hard to make them at home.
Grab some pinto beans, onions, garlic, and spices. And you’re practically there.
(For a change of pace, make refried black beans instead!)
I like to make mine on the not-too-spicy side. That way I can add extra dashes of hot sauce & jalapeño peppers at will.
It’s also handy if you’ll be serving it to people who prefer things on the milder side.
My recipe is spiced with ancho chili powder, cumin, and oregano.
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.
You can find ancho chili powder in Mexican grocery stores, at spice shops, or online.
Step by step instructions
Here are the ingredients you will need for homemade vegan refried beans.
(For complete ingredient amounts, keep scrolling to the recipe box below.
Sauté onions and garlic in oil.
Once they are translucent and fragrant, you can add the remaining ingredients to the skillet.
Add water, ancho chili powder, cumin, oregano, salt, and pepper.
Once the water is at a simmer, lower the heat.
Allow the beans to absorb and cook off most of the liquid.
When there are roughly a couple Tablespoons of water left in the skillet, it’s time to mash them.
(Just eyeball the liquid amounts. If you misjudged and end up with watery beans, you can just cook them a little longer once they are blended to make them denser.)
To blend, you can use an immersion blender right in the skillet. It’s very quick and convenient.
However, if you don’t have an immersion blender, you can use a potato masher.
I’ve even used a fork in a pinch. It’s rustic, but it works fine.
If some of the beans are left whole as you’re mashing, that just adds extra texture. Make them as smooth or chunky as you like.
How to use them
Of course, you can enjoy refried beans on their own, right out of the bowl.
Or use them in these other tasty dishes!
- They are a must in vegan 7 layer dip
- Slather them on vegan tostadas
- Add dollops to breakfast nachos
- They make an excellent “glue” on double decker tacos
- Serve them as a side dish with jackfruit carnitas tacos
- Slather them into a refried bean quesadilla
- Add them to an Austin-style breakfast
Storage instructions
Store vegan refried beans in a covered container in the refrigerator.
They will keep 3 to 5 days.
Or store them in the freezer for up to 6 months.
Then thaw in the refrigerator when you’re ready to use them.
If the refried beans have dried out in the refrigerator, add a splash of water and stir before popping them in the microwave to reheat.
Vegan refried beans
Ingredients
- 1 teaspoon organic canola oil or your preferred neutral flavored oil
- ½ cup chopped onions yellow or red
- 1 to 2 cloves garlic minced
- 1 ½ cups pinto beans or 15 ounce can, drained and rinsed
- ¾ cup water + a few Tablespoons more if necessary
- ½ teaspoon ancho chili powder
- ½ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon salt
- Ground pepper to taste
Instructions
- Bring a large skillet to a medium heat. Add 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. If the beans are too liquidy, keep cooking until they reach your preferred texture.
- Taste for salt and add more if necessary. Top with any of your preferred optional toppings.
Video
Nutrition
Original recipe posted October 2015. Photos & content updated February 2019.
Dianne
You turned me on to ancho chili powder a few years ago, and I haven’t looked back since.
I usually buy refried beans, because making it myself always seems too daunting, but you’ve made it so easy. And it’s so much better than canned!
Cadry
That’s so nice to hear, Dianne! And I’m glad you’ve become a lifelong ancho chili powder fan. It’s a staple in my kitchen for sure.
David
Love the pics on this post!
Cadry
Aw, you’re too kind!