These easy Vegan Refried Beans are packed with flavor and ready in just 25 minutes! They’re perfect for tacos, burritos, quesadillas, or served as a delicious side dish or tasty dip.
Made with simple ingredients like pinto beans, cumin, and garlic, this recipe is super easy to make. You can also customize it with your favorite spices or toppings to suit your taste.
Whether you need a quick meal or something to share, these beans are a great option. They go well with all kinds of dishes, adding a tasty and creamy touch to any meal.
Looking for ideas to use these vegan refried beans? They’re perfect for Vegan Tacos, Vegan Burritos, and Vegan Quesadillas, adding flavor to all your Mexican-inspired dishes.
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🌟 Why you'll love this recipe
- It's super easy to make: With just a few basic steps, you'll have this pudding ready in no time!
- Creamy and smooth texture: Thanks to the coconut milk, this pudding has a rich, velvety texture that’s hard to resist.
- Naturally gluten-free: If you’re avoiding gluten, this recipe is perfect, no special ingredients needed.
- Completely dairy-free: Ideal for anyone following a plant-based or dairy-free diet, but still craving something creamy and delicious.
- Easily customizable: You can top it with fresh fruit, nuts, shredded coconut, chocolate chips, or even a drizzle of syrup or nut butter.
🧾 Ingredient notes
Olive Oil: I like to use extra virgin olive oil because it adds a rich flavor and is full of healthy fats. It’s perfect for sautéing without overpowering the other ingredients.
If you don’t have it on hand, you can use regular olive oil, avocado oil, or even coconut oil for a different taste, or just sauté in Vegetable Broth for an oil-free option.
Onion: I use yellow onion because it has a mild, slightly sweet flavor that works well in this recipe.
If you prefer, you can use white onion for a sharper taste, red onion for a bit of extra color and sweetness, or even shallots for a milder option.
Store-Bought or Homemade Chili Powder: This recipe uses the traditional American version, which is a blend of spices and not the same as cayenne.
International chili powders and cayenne tend to be much spicier. If you're outside the U.S., be cautious and check the type of chili powder available.
If you can only find cayenne, start with a small amount and adjust to your preferred heat level, making sure it’s not too spicy.
Pinto Beans: I like to use canned pinto beans because they’re super convenient and save time.
But if you prefer to cook the pinto beans from scratch, you can soak dried pinto beans overnight, then simmer them in water for about 1-2 hours until tender.
If you don’t have pinto beans, you can also use black beans, navy beans, or kidney beans as a substitute, though the flavor and texture may be slightly different.
Lime Juice: It adds a bright, tangy flavor that perfectly balances the richness of the beans.
Fresh lime juice is ideal, but if you don’t have it, bottled lime juice works just fine.
You can also use lemon juice as an alternative for a slightly different twist.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Refried Beans: Add 1 diced jalapeño or ¼ teaspoon cayenne pepper for an extra kick of heat.
- Smoky Refried Beans: Mix in ½ teaspoon smoked paprika or ¼ teaspoon chipotle powder for a rich, smoky flavor.
- Garlic Lovers: Use 4-5 cloves of garlic instead of 2 for a stronger garlic flavor.
- Cheesy Refried Beans: Stir in ¼ cup (about 25 grams) of vegan cheese while cooking for a creamy, cheesy twist.
- Herb-Infused Beans: Add 2 tablespoons of fresh chopped cilantro or parsley at the end for a fresh, herbaceous note.
🔪 Instructions
Step 1. Heat the oil in a large skillet or pan over medium-high heat. Add the onion and sauté for 3-5 minutes or until it’s soft and begins to turn golden brown.
Step 2. Add the garlic, cumin, oregano, and chili powder. Sauté everything with the onions for about 1 minute, until the spices and garlic become fragrant.
Step 3. Stir in the beans and water.
Step 4. Bring to a boil, then reduce heat and simmer for 5-10 minutes, until most of the water evaporates and the beans soften. If the mixture becomes too dry, add a bit more water as needed.
Step 5. Remove the skillet or pan from heat and mash the beans with a potato masher until you reach your desired consistency, smooth or slightly chunky. If needed, return the skillet or pan to the heat to warm them up, adding more water if they’re too thick. If reheating, remove from heat once warm.
Step 6. Season with lime juice and salt to taste, give them a final stir, and serve warm.
💭 Expert tips
- Drain and rinse the beans: If you're using canned beans, drain and rinse them well to remove excess sodium and improve the flavor.
- Cook the onions until soft: Finely chop and sauté until tender for a creamy texture. Large or undercooked onions can add an unwanted crunch.
- Add liquid gradually: Start with ½ cup (120 milliliters) of water, but add more as needed to reach your desired consistency, especially if the beans start to dry out.
- Mash to your liking: For a smoother texture, use a potato masher or immersion blender. If you prefer chunkier beans, mash less or leave some whole.
- Keep it warm: If serving for a party or gathering, keep the refried beans warm in a slow cooker or covered on low heat.
❓Recipe FAQs
They can last in the fridge for about 3 to 5 days when stored in an airtight container.
Just make sure to let them cool completely before refrigerating to maintain freshness.
Yes, you can freeze them for later use!
Simply let them cool completely, then transfer them to an airtight container or freezer-safe bag.
They can last in the freezer for up to 3 months.
When ready to use, thaw in the fridge overnight and reheat on the stove with a bit of water or broth to restore their creamy texture.
You can reheat them on the stove or in the microwave.
On the stove: Place the beans in a pan over medium heat, adding a splash of water or vegetable broth to keep them from drying out.
Stir occasionally until they're heated through.
In the microwave: Transfer the beans to a microwave-safe dish, cover, and heat in 30-second intervals, stirring in between.
Add a bit of water or broth if needed to maintain the creamy texture.
Both methods work well, just adjust the liquid if they become too thick.
I love using them in Vegan Burritos, Vegan Quesadillas, and Vegan Tacos. They’re also perfect for a homemade bean dip or as a side dish.
Garnish with cilantro, jalapeños, and vegan cheese, and serve with Mexican-inspired dishes like Vegan Enchiladas or chilaquiles.
You can also spread them on sandwiches, wraps, or vegan nachos, and pair them with sides like cilantro lime rice or Spanish rice.
Plus, they’re great served hot or cold!
Yes, you can swap out pinto beans for other varieties like black beans, kidney beans, or navy beans.
Each type will bring a slightly different flavor and texture, but they’ll still work well in the recipe.
Just keep in mind that some beans, like black beans, may give the dish a darker color and a slightly earthier taste.
🫘 More delicious vegan bean recipes
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Refried Beans
Ingredients
- 2 tablespoons olive oil, I used extra virgin olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- 2 15-ounce cans pinto beans, drained and rinsed
- ½ cup water
- 1 tablespoon lime juice
- ½ teaspoon salt
Instructions
- Heat the oil in a large skillet or pan over medium-high heat. Add the onion and sauté for 3-5 minutes or until it’s soft and begins to turn golden brown.
- Add the garlic, cumin, oregano, and chili powder. Sauté everything with the onions for about 1 minute, until the spices and garlic become fragrant.
- Stir in the beans and water.
- Bring to a boil, then reduce heat and simmer for 5-10 minutes, until most of the water evaporates and the beans soften. If the mixture becomes too dry, add a bit more water as needed.
- Remove the skillet or pan from heat and mash the beans with a potato masher until you reach your desired consistency, smooth or slightly chunky. If needed, return the skillet or pan to the heat to warm them up, adding more water if they’re too thick. If reheating, remove from heat once warm.
- Season with lime juice and salt to taste, give them a final stir, and serve warm.
Notes
- Drain and rinse the beans: If you're using canned beans, drain and rinse them well to remove excess sodium and improve the flavor.
- Cook the onions until soft: Finely chop and sauté until tender for a creamy texture. Large or undercooked onions can add an unwanted crunch.
- Add liquid gradually: Start with ½ cup (120 milliliters) of water, but add more as needed to reach your desired consistency, especially if the beans start to dry out.
- Mash to your liking: For a smoother texture, use a potato masher or immersion blender. If you prefer chunkier beans, mash less or leave some whole.
- Keep it warm: If serving for a party or gathering, keep the refried beans warm in a slow cooker or covered on low heat.
lorraine says
this sounds delicious. I'm making it tonight
Iosune says
Hi Lorraine! Hope you like it 🙂
Donna says
These beans are delicious and the recipe is so easy! I use them in my tacos or as a spread on bread. Quick and nutritious . Thanks so much Iosune, another winning recipe!
Iosune says
Hi Donna! You're so welcome 🙂 SO glad you liked it!
Pr Chris Miller says
We LOVE refried beans and usually have some in the refrigerator. We have noticed, however, after 3-4 days, a film starts to cover the surface of the beans. Is this the olive oil continuing to solidify, or is it a mold sort of process? We've been leery about eating them after we notice this. Thanks for your suggestions
Iosune says
Hi! If it tastes and smells good, it's okay 🙂
Chris says
Thank you!
I love Mexican food and appreciate this easy recipe!
Iosune says
Hi Chris! You're so welcome 🙂 So glad you like it!
Rachel @ Queen Of Constance says
What perfect timing! Tonight I’m making tacos for dinner and this will obviously go with refried beans. Thank you!
Iosune says
Hi Rachel! You're so welcome 🙂 Hope you liked it!