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Vegan refried beans topped with non-dairy cheese & onions in blue bowl on white table.
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5 from 2 votes

Vegan refried beans

These cozy refried beans make for a very tasty lunch. Add jalapeño slices, non-dairy cheese, and/or hot sauce to amp up the yum factor. Makes about 1 ¼ cup refried beans (enough for 3-4 burritos).
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican, Vegan
Keyword: comfort food, meatless
Servings: 4 people
Calories: 112kcal
Author: Cadry Nelson


  • 1 teaspoon organic canola oil or your preferred neutral flavored oil
  • ½ cup chopped yellow onions
  • 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
  • Optional toppings: Diced onions, jalapeño slices, non-dairy cheese, hot sauce


  • 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.



Calories: 112kcal | Carbohydrates: 19g | Protein: 6g | Fat: 1g | Sodium: 151mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 2.5mg | Calcium: 37mg | Iron: 1.5mg