These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much better than canned.
Looking for a tasty way to whip up plant-based refried beans? Hot tip for you: run, don’t walk, to make these homemade vegan refried beans! They’ve got a creamy texture and buttery flavor that tastes loads better than canned beans.
Why we love this recipe: Garlic, olive oil, and a few spices make these vegan beans taste incredible. You can use canned beans or beans that were cooked from dry. Alex and I love to make homemade refried beans because they are so tasty and seriously quick. They’re perfect as a side to serve with enchiladas or a side for tacos, or even as a refried bean dip!
Tips for vegan refried beans
Homemade refried beans are often made with bacon fat, lard, or butter. But this vegan refried beans recipe has big flavor using only olive oil! It tastes so much better than canned, you’ll be hooked on making your own beans at home. Here are a few tips for the best vegan refried beans:
- Use canned or dry pinto beans. It’s quickest to use canned pinto beans, but you can use cooked pinto beans if you have them on hand. Use this pinto beans recipe to cook them from scratch, or this Instant Pot refried beans recipe.
- Add garlic, chili powder, and cumin. You’ll sauté the garlic in olive oil, then add the beans and spices and cook until they’re infused.
- Use the can liquid to add creaminess. Using the pinto bean can liquid for cooking the beans adds creaminess and body! If you’re using dry beans, water works too.
- Mash them up! The best way to get that refried bean texture is using potato masher! A fork works if you don’t have one.
Variations and mix-ins
This vegan refried beans recipe is very customizable. Here are a few ways to change it up:
- Use black beans. Swap in black beans for a slightly different flavor (or follow this Refried Black Beans Recipe).
- Use vegan butter. Use vegan butter in place of olive oil for an even richer flavor. Look for a vegan butter that is organic and minimally processed (Miyoko’s is a brand we like).
- Add heat. To make spicy refried beans, mix in chopped pickled jalapeno peppers, canned green chilis, sauce from a can of chipotle peppers in adobo sauce, or a pinch of chipotle powder.
Ways to serve vegan refried beans
How to serve vegan refried beans? They’re a great component to add plant based protein to vegan meals. Here are a few of our top ways to serve them:
- Tacos: Try them as a side to go with tacos, like these Vegan Carnitas Tacos. Or use them in Refried Bean Tacos or Cauliflower Tacos.
- Bean dip: This refried bean dip is a great vegan appetizer.
- Nachos: Try them in vegan nachos with vegan nacho cheese.
- Taquitos: Make baked flautas (aka taquitos) as a snack: omit the cheese to keep it plant based.
- Sopes: Mix up these vegan homemade sopes to fill with beans.
Dietary notes
This vegan refried beans recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
No, not all refried beans are vegan. Traditional recipes and many store-bought versions often contain lard (rendered pork fat). Be sure to check the ingredients list for lard or other animal products before purchasing or consuming refried beans.
Pinto beans are the most common choice for traditional refried beans, but you can also use black beans, kidney beans, or even a combination of different beans. Pinto beans tend to be creamier and mash up more easily, while black beans have a firmer texture.
If you want a creamier texture, you can add a few tablespoons of water to the mashed beans.
Vegan Refried Beans
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Prep Time: 5 minutes -
Cook Time: 15 minutes
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Total Time: 20 minutes
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Yield: 2 ½ cups (4 servings)
Print RecipeDescription
These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much better than canned!
Ingredients
- 2 garlic cloves
- 2 15-ounce cans pinto beans or 3 cups cooked pinto beans, plus ¾ cup can liquid or water
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
Instructions
- Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
- Turn the heat to medium low and carefully add the beans (liquid hitting oil can cause it to spit!), ½ cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally, adding the remaining ¼ cup can liquid when it starts to become drier. (How long you cook will depend on the bean brand or whether you’re using beans cooked from dry.) When the liquid gets thick and the beans become easy to mash, remove from the heat. Mash with a potato masher (or a fork) until the desired texture is reached. If you’d like to loosen up the texture, add more water. Serve immediately.
Category: Side Dish
Method: Stovetop
Cuisine: Mexican
More plant based resources
Looking to eat more vegan and plant based recipes? Here are some of our favorite resources:
- Plant Based Diet for Beginners Here’s our comprehensive guide on how to eat more vegan and plant based recipes.
- How to Go Vegan: Guide & Recipes Here’s how to go vegan: a beginners guide and all the healthy recipes you need. Plant based eating can be affordable, filling and delicious!
- Whole Food Plant Based Diet: Guide & Recipes Want to focus on WFPB recipes? Here’s how.
- 28 Day Plant Based Diet Meal Plan Here’s a different presentation of recipes: in a month-long meal plan! Here’s what it looks like to eat vegan on a long-term basis.