AppetizersBeans & LegumesHealthyLatinMexicanSide Dishes

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 Recipe

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!
4.7 from 3 votes
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Course: Side Dishes
Cuisine: Mexican
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 6 -8 Servings
Calories: 147kcal
Author: The Wanderlust Kitchen
Print Recipe

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 pan and place in a small bowl of water. Let soak 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 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 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 an additional 3 to 4 minutes, or until cooked to your liking.

NOTES

Optionally garnish with cheddar cheese, jalapenos and cilantro.

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Nutrition Facts
Vegetarian Smoky Chipotle Refried Beans Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
147
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
6
g
Sodium
 
325
mg
14
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  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!