These Vegetarian Refried Beans are the perfect way to pack smoky flavor and spice into a simple, crowd-pleasing side dish for your next Mexican meal.
These refried beans are incredible! Have you tried making them? It’s easier than you think, especially with my no-soak method.
Table of Contents
Why I Love These Refried Beans
- Ready in under 30 minutes, ideal for busy weeknights.
- A nutritious and satisfying side, loaded with protein and fiber.
- This Vegetarian Refried Beans recipe stores well, making it perfect for meal prep throughout the week.
Recipe Ingredients
Chipotle Pepper – Dried chipotle brings a smoky heat to the beans. Feel free to adjust if you prefer less spice.
Cumin – Don’t skip cumin as it gives the beans that signature warm, earthy taste.
Coriander – Coriander’s mild citrusy flavor brightens the dish.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Oil – If you’re looking to switch things up, olive oil adds a rich flavor, while avocado oil offers a light, buttery taste. Lard is also a traditional option for a deeper, more savory touch.
Herb and Spice – Smoked paprika adds smoky depth, while chili powder brings heat. Fresh cilantro or oregano offers a bright, fresh note.
How to Make Vegetarian Refried Beans
Step #1: Toast the dried chipotle pepper and garlic in a dry skillet over medium heat for 3 minutes. Remove from the pan and place in a small bowl of water. Let soak for 15 minutes.
Step #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 the dehydrated pepper, broth, and salt. Puree until liquefied. Set aside.
Step #3: Heat the vegetable oil in a large skillet over medium-high heat. Add the beans and stir well. Cover and cook for 5 minutes to soften.
Step #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 ½ cup of the chili-broth mixture at a time to moisten. Continue until all beans are mashed. Fry for an additional 3 to 4 minutes, or until cooked to your liking.
Expert Tips
Mash in Stages – Start mashing after adding the first portion of broth. This creates a better texture by allowing the beans to soften gradually as you add more liquid.
Toast Spices Carefully – Be sure not to over-toast the cumin and coriander. A light toasting is enough to release their aromas without burning, which can lead to a bitter taste.
Mash to Your Liking – Adjust the texture as you prefer. Use an immersion blender for a super-smooth finish, or grab a fork or potato masher for a chunkier result. For a creamy texture with more chunks, mash to your desired consistency!
FAQs
Refried beans are a versatile side dish for any Mexican-inspired meal. They’re perfect for dipping with tortilla chips as bean dip, topping nachos, or wrapping in tortillas for burritos. You can also use them to fill tacos or pile onto tostadas.
Absolutely! Black beans work great, as do navy, kidney, or cannellini beans. Each brings a unique flavor.
Storage Information
To store your Vegetarian Refried Beans, let them cool completely before transferring them to an airtight container. They’ll stay good in the refrigerator for up to 4-5 days. For longer storage, freeze them in freezer-safe containers for up to 3 months.
To reheat, warm on the stovetop over low heat, stirring occasionally, and add a splash of water or broth to restore creaminess. You can also microwave them in 30-second intervals, stirring between each until warmed through.
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Vegetarian Refried Beans Recipe
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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
- Toast the dried chipotle pepper and garlic in a dry skillet over medium heat for 3 minutes. Remove from the pan and place in a small bowl of water. Let soak for 15 minutes.
- 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 the dehydrated pepper, broth, and salt. Puree until liquefied. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beans and stir well. Cover and cook for 5 minutes to soften.
- Uncover the pan and begin to mash the beans using the back of a wooden spoon. As the mixture begins to look dry, add ½ cup of the chili-broth mixture at a time to moisten. Continue until all beans are mashed. Fry for an additional 3 to 4 minutes, or until cooked to your liking.
NOTES
Nutrition
The chipotle gives them a deep flavor that makes them taste better than regular refried beans.
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!