Vegetarian Refried Beans Recipe
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.
Servings: 8 Servings
Calories: 146kcal
Equipment
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 1/2 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
Optionally garnish with cheddar cheese, jalapeños, and cilantro.
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.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 220mg | Potassium: 253mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
