Easy Vegan Refried Beans (One Pot, Gluten Free, Oil Free!)
User Reviews
5
Easy Vegan Refried Beans (One Pot, Gluten Free, Oil Free!)
Description
The recipe begins by gently sautéing diced onions and jalapenos with garlic to develop a fragrant base without oil, using water instead. Pinto beans from a can, along with some of their liquid, are added to the pan and simmered with cumin and chili powder to build flavor. After cooking down and reducing liquid, the beans are mashed to achieve a smooth yet somewhat chunky texture typical of refried beans.
The mixture offers a balance of savory spices, slight heat from jalapenos and chili powder, and the earthy creaminess of the beans. The absence of oil makes this a lighter preparation that still maintains satisfying richness through the cooking process and seasoning.
Serve garnished with fresh cilantro alongside Mexican main dishes, quesadillas, or tacos. The recipe permits variations such as substituting black or kidney beans. Adding a small amount of oil or vegan butter is optional for creaminess if desired.
Ingredients
- ½ onion diced finely
- 1 jalapeno pepper diced finely
- 3 garlic cloves
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder
- 1 can pinto beans 14.5 oz, save the liquid!
- 1 teaspoon salt adjust to taste
Instructions
- Heat a large skillet over medium-high heat. Then, add 1-2 tablespoons of water followed by the diced onions and jalapenos. Sauté this for about 4-5 minutes until they're soft. Then, add three garlic cloves and cook for 30 seconds until fragrant (but not burnt!) Add a teaspoon of cumin powder, and half a teaspoon of red chili powder and stir to combine.
- Open a 14.5oz can of pinto beans and add to the skillet along with half a cup of liquid. I typically use a combination of the can liquid, and rest water. Add salt and allow this to boil. Reduce heat to low, and let this simmer for 8-10 minutes (uncovered). Add more water as needed to get to the right consistency.
- Once most of the water has evaporated, mash them using a potato masher or the back of a spatula. Remove them from heat, add lime juice and mash them up once more. Your pinto beans are ready! Garnish with fresh cilantro and serve with your favorite Mexican mains!
Notes
- You can substitute black beans or kidney beans in place of pinto beans.
- If oil-free isn't a concern, adding a tablespoon of oil or vegan butter can improve creaminess and prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 581mg | 24% |
| Potassium | 230mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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