Vegetarian Smoky Chipotle Refried Beans

This Vegetarian Smoky Chipotle Refried Beans recipe is a great way to spice up your refried beans for a delicious side dish for your next Mexican dinner!

This Vegetarian Smoky Chipotle Refried Beans recipe is a great way to spice up your refried beans for a delicious side dish for your next Mexican dinner!

Errmehgersh these beans are delicious.

Have you ever made refried beans? They are surprisingly easy – especially when you use my no-soak method.

Preheat your oven to 325. Place a pound of pinto beans in a 3-quart or larger Dutch oven and add enough water to cover them by 1 inch. Put the pot in the oven for 1 hour and 15 minutes. Check the beans and stir; if they are tender, take them out. If not, put them back in and check again in 15 minutes. Easy peasy!

 

This Vegetarian Smoky Chipotle Refried Beans recipe is a great way to spice up your refried beans for a delicious side dish for your next Mexican dinner!

If I actually had to take the time to soak beans overnight, I would likely never make them from scratch. I just can’t plan that far ahead.

This is also why I can’t bake bread that has a rise time of longer than 2 hours.

This Vegetarian Smoky Chipotle Refried Beans recipe is a great way to spice up your refried beans for a delicious side dish for your next Mexican dinner!

Here’s the Recipe!

Vegetarian Smoky Chipotle Refried Beans

Vegetarian Smoky Chipotle Refried Beans

This Vegetarian Smoky Chipotle Refried Beans recipe is a great way to spice up your refried beans for a delicious side dish for your next Mexican dinner!

Yield: 6-8 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1 Dried Chipotle Pepper
  • 2 cloves garlic, smashed
  • 1/2 teaspoon Whole Cumin
  • 1/4 teaspoon Whole Coriander
  • 4 tablespoons vegetable oil
  • 1 pound pinto beans, cooked
  • 1 1/2 cups vegetable broth
  • 3/4 teaspoon Sea Salt

Instructions

  1. Toast the dried chipotle pepper and garlic in a dry skillet over medium heat for 3 minutes. Remove from pan and place in a small bowl of water. Let soak 15 minutes.
  2. Toast the cumin and coriander seeds in a dry pan over low heat until fragrant (30 to 60 seconds). Transfer to the bowl of a food processor or blender along with dehydrated pepper, broth and salt. Puree until liquefied. Set aside.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the beans and stir well. Cover and cook 5 minutes to soften.
  4. Uncover the pan and begin to mash the beans using the back of a wooden spoon. As the mixture begins to look dry, add 1/2 cup of the chili-broth mixture at a time to moisten. Continue until all beans are mashed. Fry an additional 3 to 4 minutes, or until cooked to your liking.

Notes

Optionally garnish with cheddar cheese, jalapenos and cilantro.

Nutrition

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 147|Total Fat: 7g|Saturated Fat: 1g|Trans Fat: 0g|Unsaturated Fat: 6g|Cholesterol: 0mg|Sodium: 325mg|Carbohydrates: 16g|Fiber: 5g|Sugar: 1g|Protein: 5g|

Nutrition information has been auto-calculated for your convenience.

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Did you make this recipe?

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November 21, 2014 | Last Updated on September 25, 2020 by Linda

1 thought on “Vegetarian Smoky Chipotle Refried Beans”

  1. I judge Tex Mex restaurants by their refried beans. Of course I use beans out of can. Soooooo man oh man this works for me. Yay!

    Reply

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