Homemade vegan refried beans

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.

In this post:

Oil: You’ll need a neutral flavored cooking oil to sauté onions and garlic. Avocado oil is my go-to.

If you prefer to keep this dish oil free, sauté in a Tablespoon of water instead.

Onions: Yellow onions are my favorite here, but red also works.

Garlic: Freshly minced garlic has the best flavor. But if you prefer, it can be replaced with ⅛ to ¼ teaspoon of garlic powder. If using powdered, add it at the same time as the other seasonings.

Pinto beans: Canned pinto beans are a convenient pantry staple. But if you’d prefer to use pinto beans that you’ve cooked from dried ahead of time, that works too.

Seasonings: Ancho chili powder, cumin, oregano, salt, and pepper.

Ancho chili powder is made with just one ingredient – dried poblano peppers. It has a wonderful full-bodied flavor.

Ancho chili powder can be replaced with standard chili powder. But keep in mind that chili powder blends vary from one to the next, and may include varying amounts of cayenne.

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card 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.

Or you can blend the bean mixture in a food processor. Lots of options!

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.

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

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.