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I was craving the creamy, comforting delight of refried beans, but I had a few cans of whole foods brand refried beans, but they were so sad and boring tasting. So oops I did it again, because now you get to say hello to your new kitchen fave: vegan refried beans that are not just simple and fast to whip up but have a perfect flavor and a divine, creamy texture!
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Recipe tips tailored to what matters most to you:
These beans hate gluten as much as you do, so nothing to change. Just check your Mexican chili powder blend and the chips you scoop with.
16 minutes start to finish. Double it and freeze half in small containers for up to 3 months, and future you gets nachos for free.
Cook 3 cups of dried pinto beans instead of opening 2 cans. Dried costs a fraction of canned, and this whole pot runs about $4.50 as is.
Stir a couple handfuls of chopped spinach in while the beans simmer, and go light on the salt. The lime and the spices carry this thing anyway.
Smoked paprika can fill in for the Mexican chili powder blend just fine. Everything else is regular grocery stuff.
If your spices aren't brand spankin' new, toasting them briefly before adding them to the recipe can help bring their flavor back to life a little.
Refried beans benefit from slow, gentle cooking to develop flavors and achieve the right texture. If they cook over high heat, your beans will be dry.
Skip that family heirloom you found in your dad's attic. The texture will be much better if you purée the beans in a quality high-speed blender.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
With just a handful of ingredients and one skillet, you're closer than you think to nailing this classic dish on your very first try. I've fine-tuned the living daylights outta this recipe - making sure it's both pantry-friendly and quick, and definitely without the mess of numerous pots and pans. It's the stupid-good thing that's been missing on top of your nachos with vegan sour cream, habanero salsa, and vegan nacho cheese!
This isn't a drill - these darned beans are so rich and satisfying, you'll forget to wash them off your forehead after you try to straight guzzle the whole dang blender-full. Let's get those beans in a pan and cook up a storm!
This is, by far, the best refried bean recipe I've made! I used Rancho Gordo buckeye beans that I cooked in the InstantPot first, added the suggested Hatch chilis, and a little extra salt. I really like that not all of the beans are blended up, and the lime kick at the end is so good. Thanks Adam!
Jump to:
🥰Why this is the best refried bean recipe
✊ Vegan AF SF & GF: Like all my vegan Mexican recipes, not a single gosh darned furry friend gets harmed when you make these. Hate soy? Scream when you even hear the word "wheat"? This just so happens to be one of my plant-based gluten-free recipes too!
🌡️ Spice Science: A blend of ground coriander, Mexican chili powder, and cumin is all up in the place with their aromatic oils, which are the secret stars in achieving that deep, authentic flavor.
✅ Tested and Approved Worldwide: After rigorous refinement and countless taste tests, this completely vegetarian refried bean recipe has been stamped with approval by a team of recipe testers across the globe (at the time of writing this, 350 people strong and growing)! Just like all my vegan recipes, it's crafted to perform consistently in any kitchen, proving its reliability in home kitchens all over the galaxy.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌶️ Whats in vegan refried beans?
Coriander
Ground coriander was the first seasoning I fell in love with when I first started cooking as a kid. In Mexican cuisine, it's often paired with cumin and chili to create a warm, inviting aroma.
Mexican Chili Powder
Don't let the name fool you. This isn't just a straight-up chili powder. Mexican chili powder is actually a spice blend that typically includes garlic, chili peppers, cumin, a little black pepper, and oregano. I use it in my vegan fajitas and jackfruit tamales too. An alternative like smoked paprika works, and so does Kashmiri chili powder, which I use in tons of chaat recipes like vegan bhel puri, phool makhana chaat, and aloo papri chaat.
Tomato Paste
Many refried bean recipes call for "tomato sauce", and that could mean just about anything from canned pureed tomatoes with not much in them but some salt, to something more complex tasting like my vegan marinara or vegan bolognese. So, to keep this recipe performing consistently for folks all around the world, I make it with concentrated and deeply flavorful tomato paste. A great alternative that works nicely in this recipe is the Turkish pepper paste, tatli biber salcasi which you might otherwise use to make recipes like kisir, mercimek koftesi, and lahana sarma.
Pinto Beans
These beans are a traditional choice in Mexican cooking, known for their creamy texture and ability to absorb flavors. I wrote this recipe using canned pre-cooked pinto beans, but you can also make it with 3 cups of cooked dry pinto beans. Of course, refried beans can also be made with black beans, pink beans, or borlotti beans.
Optional, but Awesome Stuff:
Canned hatch chilies can give these beans a unique, smoky flavor, without adding too much extra heat. Chipotle chilies in adobo (which are in my vegan nacho cheese and mushroom fajitas) are smoked and dried jalapeños rehydrated in a tangy tomato sauce, offering heat and a deep, smoky flavor. Only a foolish goofball pony who is galloping all about the kitchen willy-nilly would skip out on adding one or the other of these yummy peppers to the beans!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Northern Mexican Refried Ranchero Beans:
In the northern regions of Mexico, refried beans are sometimes scooped up with small handmade flour tortillas instead of corn tortillas. You can get a little bit of this local flavor by adding a bit of salsa verde or habanero salsa to the beans during the cooking process. This creates an even more nuanced flavor that is a little brighter, without making them acidy.
Vegan Refried Black Beans:
This variation uses black beans instead of pinto beans, which is common in the Yucatan Peninsula. Cook the beans with a squeeze of fresh orange juice and achiote paste, which impart a mild, earthy flavor and a vibrant red color that perk up the duller color of the black beans.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make vegan refried beans
Nail these easy refried beans on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Start the Onions:
Heat the olive oil in a large skillet over medium heat. After at least 90 seconds, when the oil is hot, add the diced onions and sauté them for a few minutes to sweat them.
Step Two
Sauté and Spice:
When the onions are translucent and fragrant, stir in the garlic, coriander, chili powder, and cumin. Sauté until the spices darken and you can smell the garlic, but don't let it cook to the point where it becomes too dark, and potentially a little bitter.
Step Three
I Want a Bean Feast:
Add the tomato paste and pinto beans to your skillet. Pour in the cup of water and mix well to ensure the beans are evenly coated with the spices. Reduce the heat to low and let the beans simmer for about ten minutes until they become very soft.
Step Four
Blend to Smooth:
Take the skillet off the heat. Scoop out about two-thirds of the beans and liquid into a blender. Process on high speed for a minute until the blend is completely smooth.
Step Five
Combine and Season:
Return the pureed beans to the skillet. Mix in the cilantro, lime juice (I like mine a bit limey- so back off on the stuff if you don't), salt, and any optional chilies. Adjust the flavors as necessary, perhaps adding a bit more water if the mixture is too thick.
I like them a bit loose and spreadable for my vegan tostadas garnished with vegan cotija, and sometimes a bit thicker if I'm gonna just use them inside a burrito.
💡Serving Ideas
Refried beans on vegan Mexican rice? A classic. And once you put the tofu chorizo together, that's about 90% of all you gotta do to make this slammin' vegan burrito bowl! Serve it up with a side of vegan elotes or sopa de letajas. A traditional Mexican dessert like buñuelos afterwards? Why not?
Many folks like some beans on their tortas. So, if you are in that camp, spread some of these beans onto a vegan torta milanesa or torta adobada OK?
👉Top tips
- Prep Your Spices: if your spices aren't brand spankin' new, toasting them briefly before adding them to the recipe can help bring their flavor back to life a little. Heat them in a dry pan for a minute or two until they become fragrant.
- Sim Simmer (who's got the keys to my Beamer?): Refried beans benefit from slow, gentle cooking to develop flavors and achieve the right texture. And beyond that, if they cook over high heat, most of the liquid will evaporate and your blended beans will be dry. But if that happens, add just enough extra water when blending to get them nice and smooth.
- Don't Use a Blender from the 1970s: Skip that family heirloom you found in your dad's attic that he got third-hand at a garage sale in the 80s. The texture will be much better if you puree the beans in a quality high-speed blender. My blender of choice is Blendtec, which I have relied on for both personal and professional use for over twenty years.
🤷♀️ Recipe FAQs
As opposed to traditional beans, which sometimes contain lard, chicken stock, or other animal products, these vegan refried beans are rich in protein, fiber, and iron while being low in fat and contain no heart-clogging cholesterol. Additionally, they are wayyyy healthier for the animals who aren't killed or harmed to make the darned stuff!
To boost flavor, there are a few rad things you can add to this recipe, other than the already suggested chipotle peppers in adobo and hatch chilies. I love swirling in some New Mexico red chili sauce into these beans to give 'em a little of that robust hatch chili flavor.
If you like things super spicy, a spoonful of jalapeño salsa works wonders. I know this sounds a little far out, but mixing in a few spoonfuls of my vegan buffalo sauce also gives these refried beans some amazing flavor, especially if you plan to serve them as part of a Super Bowl meal.
❄️Storing in the Refrigerator:
To keep your vegan refried beans fresh, transfer them to an airtight container that doesn't have much room for extra air at the top. The beans can be stored in the refrigerator for up to five days. Make sure the container is cleaned very well (glass is the best in terms of being able to be sanitized).
🥶Freezing:
If you'd like to freeze the refried beans, allow them to cool completely first. Then, place them in a freezer-safe container or a bag. They can be frozen for up to three months. For smaller portions, consider using separate containers for easier thawing and reheating.
🌡️Thawing:
When you're ready to enjoy your frozen refried beans, transfer them from the freezer to the refrigerator and let them thaw overnight. This slow process helps maintain their texture and flavor.
🔥 Stovetop Reheating:
For the best results, reheat thawed or refrigerated refried beans on the stovetop. Add the beans to a pan over medium-low heat. If they seem too thick, stir in a little water or vegetable broth to reach your desired consistency. Heat them until they are thoroughly warmed through, stirring occasionally to prevent sticking.
⚡ Microwave Reheating:
If you prefer using a microwave, place the refried beans in a microwave-safe dish. Cover the dish with a microwave-safe lid or a ceramic plate to help retain moisture. Heat on high for about one to two minutes, then stir. Continue heating in thirty-second intervals, stirring in between, until completely heated.
Refried beans can be vegetarian, but they aren't always. Traditional recipes often use lard (animal fat) to fry the beans. However, many store-bought and homemade versions use vegetable oil instead of lard, making them vegetarian and sometimes even vegan. I have been really psyched to see Goya labeling the plant-based varieties they make as vegan. Of course, they also have some non-veg ones made with chorizo in them, tbut it's a big step right?
✌️My faves to serve these beans with:
Master the art of vegan Mexican cooking in a super-fun recorded cooking class with Chef Adam Sobel!
Vegan Refried Beans
Ingredients
- 4 teaspoons olive oil
- ½ cup onion diced
- 2 teaspoons garlic minced
- ¼ teaspoon coriander
- ½ teaspoon Mexican chili powder
- ¼ teaspoon cumin
- 2 teaspoons tomato paste
- 2 cans 15 oz. canned pinto beans drained and rinsed (or 3 cups of cooked pinto beans)
- 1 cup water
- ⅓ cup cilantro minced
- 1 tablespoon lime juice or to taste
- ¾ teaspoon salt or to taste
Optional
- ¼ cup canned fire roasted hatch chiles minced
- 4 teaspoons chipotle peppers in adobo sauce
Instructions
- Heat the olive oil in a large skillet over medium heat. After 90 seconds, when the oil is hot, add the diced onion and cook for 3-5 minutes until soft and translucent.
- Add the minced garlic, ground coriander, Mexican chili powder, and ground cumin to the skillet. Stir continuously and cook for just one minute until the spices are fragrant.
- Stir in the tomato paste, and the drained and rinsed pinto beans. Pour in the water and stir everything together, ensuring the beans are well coated with the spice mixture.
- Lower the heat to low-medium and let the beans simmer for about ten minutes, or until very soft. Remove the pan from the stove.
- Remove approximately ⅔ of the beans (and liquid) and blend them for 60 seconds on high speed in a blender or food processor until completely smooth.
- Stir the pureed beans back into the pan, along with cilantro, lime juice, salt, and optional hatch chilies or chipotle chilies. Taste and adjust the seasoning as needed, possibly adding more water if the beans have become too thick.
Video
Notes
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Amber says
Yum Yum Yum! Just made this with a few substitutions, lemon for lime, coriander stems not leaves, a mix of black and kidney beans, and some rehydrated sundried tomatoes in place of tomato paste... the balance of flavours are delicious! THank you 🙂
Heather Nibley says
Absolutely delicious!
Deborah says
This is, by far, the best refried bean recipe I've made! I used Rancho Gordo buckeye beans that I cooked in the InstantPot first, added the suggested Hatch chilis, and a little extra salt. I really like that not all of the beans are blended up, and the lime kick at the end is so good. Thanks Adam!
Anne S says
I'm not vegan but I made this for a group that includes vegetarians. I've made refried beans before but these are so much better. Really tasty!
Adam Sobel says
Super-glad you loved it!
Meg says
I’ve always avoided refried beans…they kinda look disgusting and I’ve always thought they tasted like glue. But because every other chef Adam recipe I’ve tried has been terrific, I gave these a go….and yes. Making them for the third time. Y-um.
Sharon says
Really good and easy to make vegan refried bean recipe! I made it in my instapot. Very flavorful.
Marna says
The spices are spot on! I used Hatch Chile's that I roasted in the oven...oh...so good!
Heva says
I recently made this recipe and it's much better than the canned refried beans I used to buy.
Deborah Gonzales says
Finally, a perfect vegan refried bean recipe.
Meg says
Isn’t it just!