Vegan Refried Beans
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My super-easy vegan refried beans will blow your mind! With just 10 minutes and a few simple steps, these savory, smooth beans are a healthy take on restaurant-style refried beans. Whether adding to tacos, burritos, or serving as a tasty side dish, this recipe is ideal for anyone following a plant-based diet or just looking for the most delicious lard free refried beans recipe!
I love getting beans when I order Mexican food, but unfortunately not all refried beans are created equal!
And you may be wondering, “Beans are plant based, so then are refried beans vegan?” It really depends! Some restaurants will have vegan beans but it’s best to ask, since often lard is used to make them. Which is why I decided to make my own homemade vegan refried beans!
I was surprised at how easy it was to get that perfect smooth and thick texture without the use of lard. These healthy beans are so delicious and have become a huge hit in our house – I’m making them all the time! Luckily it’s no problem because if you’re starting with cooked or canned beans they’re ready in minutes.
I’m calling it now, these beans will soon become a staple in your house! Add to a burrito bowl, dollop over nachos, or get creative with your own favorite ways to serve these no lard refried beans.
👩🏽🍳 Why I Love This Recipe
These vegan refried pinto beans use minimal ingredients and are naturally gluten-free! Since you only need 5 minutes of prep time and 5 minutes of cooking time, this recipe can be easily made even on busy weeknights.
It’s pretty fool-proof, too! I’ve included step by step instructions and expert tips later in this post, so even beginners can succeed at making these.
They’re super smooth, savory, and have the perfect amount of spice thanks to the cumin and paprika.
Plus, my easy refried beans are kid-friendly and picky eater approved! I love that I can add these beans to my kids plates and they’ll gobble their serving right up! It is reassuring to know they are getting in some extra nutrients.
Not only are beans loaded with protein and fiber, this homemade recipe avoids any added fat. You won’t find any lard here! And I’ll let you in on a little secret… you won’t miss the lard at all. These beans are plenty flavorful and creamy without any animal products.
Lastly, these beans are the BEST addition to so many dishes whether you’re craving a hearty dip or a nourishing side. Keep reading to learn about all my favorite ways to enjoy these beans!
🥘 Ingredients
You only need a handful of simple ingredients to make my vegetarian refried beans recipe. Here’s what to gather for the best vegan refried beans ever:
Pinto Beans: Canned beans make this recipe super fast and easy but you can also use homemade pinto beans from dried beans. Keep reading for my tips on how to do this!
Apple Cider Vinegar: The ACV allows all the flavors to really pop, giving a subtle touch of acidity. I do not recommend skipping this ingredient!
Spices: I use a mixture of cumin, garlic powder, onion powder, and smoked paprika for a traditional, savory refried bean flavor. Making refried beans without lard doesn’t mean we skimp on seasonings!
Sea Salt: While you could make these sodium-free, I love the addition of salt! I just use ½ teaspoon, but feel free to add to your preferred taste.
🔪 How To Make Vegan Refried Beans
My homemade vegetarian refried beans come together in no time at all, with easy-to-follow steps! Here’s how to make this recipe:
Prepare The Beans: First, I rinse and drain one of the cans of beans and add to a pot. I add the second can into the pot with the juices. (If you use homemade beans, save about ½ cup of juice to add to the pot. Also, add about ½ teaspoon of cornstarch to mimic the thickness.)
Add Remaining Ingredients & Boil: Now, I add the rest of the ingredients into my pot. I bring to a boil and cook for about 5 minutes until hot and bubbling.
Cool: Next, I remove the beans from heat, and allow them to cool for 5 minutes.
Blend: Finally, I add the mixture to a food processor and blend until I get my preferred refried bean texture. You could also use an immersion blender or potato masher for this step but you may not get a super smooth consistency.
Serve: Pair the beans with any of your favorite toppings, sides, and more.
💭 Expert Tips
My #1 Secret Tip for this easy vegan refried beans recipe is to allow the beans to cool before blending in the food processor!
I know it is easy to skip this step, so I really want to reinforce the importance of letting the beans cool first! It is not advised to put anything hot into a food processor (unless yours specifically says that you can and is designed to handle hot foods).
Not only will it cause damage to your food processor, but the steam can cause pressure to build up inside. When you go to take the lid off, you may encounter an explosion of hot beans!
Other Tips To Keep In Mind:
- If Using Dried Beans: If you are making vegan refried beans from dried beans, I recommend saving some of the cooking liquid or adding broth. You may need to thicken with about ½ cup of cornstarch.
- For Desired Thickness: Blend until you get your desired texture. In order to thin out the beans, I simply add more cooking liquid or broth a couple tablespoons at a time.
- Double The Recipe: My recipe makes about 3 cups of beans and the serving size is ½ a cup. This means you’ll get about 6 servings. If you need more or want to make a big batch to freeze, double or triple the recipe.
📖 Variations
Spicy Refried Beans: For some dishes, I’m in the mood for a little more spice! I either mix in cayenne pepper, chopped jalapenos, or hot sauce depending on the flavor I’m going for! Play around and find your favorite method.
Refried Black Beans: From time to time I find it fun to switch things up with black beans! Just swap them in as a 1:1 substitution for the pinto beans. This will give you a slightly different flavor profile while still pairing with all your favorites.
More Flavor: Add in some red or green salsa for extra flavor! I also have tried mixing in adobo seasoning, taco seasoning, chopped tomatoes, thinly diced onion, cilantro, and lime juice – and these all taste great.
🍽 Serving Suggestions
Wondering what to eat with refried beans? I got you! These beans make a great addition to just about anything with Mexican flavors! Here are some of our favorites dishes to serve them with:
As A Dip: I love to dip my vegan quesadillas or my air fryer tortilla chips into these beans for a healthy snack or mini meal! You can also use this recipe as one layer for this healthy 7 layer taco dip.
Fillings & Toppings: Refried beans with no lard make a great addition to my vegan arepas, vegan taquitos, bean burritos, tostadas, loaded veggie nachos, vegan crunchwrap supreme, or bbq jackfruit burrito bowls.
With Main Meals: Pair my recipe with so many main courses! I love them as a side for my crispy potato tacos, keto enchiladas, or layered taco casserole.
Taco Bar Fillings: I love to do diy taco or burrito nights for my friends and family! In addition to these healthy vegan refried beans I offer choices of edamame guacamole, sour cream, corn salsa, mushroom walnut taco meat, vegan cheese, smoky red pepper crema, and vegan mexican rice.
🫙 Storage Instructions
Refrigeration: I store my leftover beans in the refrigerator in an airtight container for up to 5 days.
Freezing: For longer lasting storage, I freeze the beans. After cooling, I transfer them to an airtight freezer safe container and freeze for up to 3 months.
Reheating: I reheat defrosted beans in the microwave or on my stovetop. If they end up too thick I just add a little broth to thin them out.
❓Recipe FAQs
What do I do if my beans are too thick?
If your beans turn out too thick for your liking, it’s an easy fix! There are a few methods on how to thin out refried beans. First, if you cooked pinto beans from dried beans you can utilize some of the cooking water and add that back in. If you started from canned beans, you can add in some vegetable broth or water. I prefer the vegetable broth for more flavor! I just add 1-2 tablespoons at a time and stir until I get to the desired consistency.
How are these beans creamy without any lard?
The secret is using the natural liquid from the canned beans (or cooked dried beans if using) themselves! You don’t need any oil or lard to get these beans nice and creamy. The canning liquid is super flavorful and provides enough moisture to help puree these beans into the perfect texture.
What can I do if my beans are too thin?
If your beans are too thin, it is just as easy of a fix! I generally add in about ½ teaspoon of cornstarch, but you can add in an additional ½ teaspoon if needed to thicken the beans even more. If you are wondering how to thicken up beans without cornstarch, I recommend grabbing an extra can of pinto beans (drained) and blending them in, starting at about ¼ of the can until reaching your preferred texture.
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Vegan Refried Beans
My super-easy vegan refried beans will blow your mind! With just 10 minutes and a few simple steps, these savory, smooth beans are a healthy take on restaurant-style refried beans. Whether adding to tacos, burritos, or serving as a tasty side dish, this recipe is ideal for anyone following a plant-based diet or just looking for the most delicious lard free refried beans recipe!
Servings: 6
Calories: 76kcal
Ingredients
- 3 cups cooked pinto beans about 2 cans (15.5 ounces each), reserve water from one can
- 2 teaspoons cumin
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
Instructions
- Rinse and drain one of the cans of beans and add to a pot. Add the second can into the pot with the juices. If you use homemade beans, save about ½ cup of juice to add to the pot. Also, add about ½ teaspoon of cornstarch to mimic the thickness.
- Add the rest of the ingredients into the pot. Bring to a boil and cook about 5 minutes until hot and bubbling.
- Remove from heat, and allow to cool for another 5 minutes. Then add to a food processor.
- Blend until you get a refried bean texture.
- Serve with everything!
Notes
- You can use homemade pinto beans from dried beans if you prefer, but you’ll need to save some of the juice, or sub broth if not. You may want to add about ½ teaspoon cornstarch to the homemade liquid or broth to thicken.
- Makes about 3 cups of beans, serving size is 1/2 cup.
Nutrition
Calories: 76kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 404mg | Potassium: 262mg | Fiber: 4g | Sugar: 1g
I tried making my own refried beans one time and it was a disaster! Then I found this recipe and it’s so tasty! I love this recipe so much!!! It tastes like home ❤️ this is the second time that I’m making this recipe. Thanks so much for putting it up!
Oh awesome!! I’m so happy to hear you love this recipe Patty, thanks for letting me know! 🙂
These vegan refried beans were so tasty!!! Served them with rice and taquitos and everyone loved them.
Aw yay! So happy to hear that Paula!