Vegan Refried Beans
User Reviews
5
Vegan Refried Beans
Description
Vegan Refried Beans start by sautéing diced onions and garlic in olive oil, then seasoning with coriander, chili powder, and cumin for a fragrant base. Tomato paste and rinsed pinto beans are added with water to simmer until the beans are very soft. Part of the mixture is puréed to create a creamy texture before combining back with whole beans, folded with minced cilantro and lime juice for brightness. Optional hatch or chipotle chilies provide a smoky heat level customizable to preference.
The flavor relies on the toasted spices and slow simmer, bringing warmth and depth, with the cilantro and lime juice adding fresh herbal and acidic notes. The texture balances smooth and chunky, typical of traditional refried beans but entirely plant-based.
This recipe works well as a side dish with Mexican meals, or as a filling for burritos, tacos, or tostadas. The beans can be reheated gently and kept creamy by stirring in water if needed.
Notes mention revitalizing older spices by toasting them to enhance flavor and recommend using a powerful blender to achieve an ideal smooth puree. Cooking over low heat preserves texture and richness, with added water to maintain the proper consistency.
Ingredients
- 4 teaspoons olive oil
- ½ cup onion diced
- 2 teaspoons garlic minced
- ¼ teaspoon Coriander
- ½ teaspoon chili powder Mexican style
- ¼ teaspoon cumin
- 2 teaspoons tomato paste
- 2 cans pinto beans drained and rinsed (or 3 cups of cooked pinto beans, 15 oz., canned
- 1 cup water
- ⅓ cup cilantro minced
- 1 tablespoon lime juice or to taste
- ¾ teaspoon salt or to taste
Optional
- ¼ cup hatch chili minced, canned
- 4 teaspoons Chipotle chilies 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.
Notes
- Revive the flavors of older spices by lightly toasting them in a dry pan before using.
- Cook the beans on low heat, adding water as needed to keep the mixture moist and smooth.
- Use a high-speed blender for pureeing to achieve the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Cups
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 620mg | 26% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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