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