These vegetarian refried beans are incredibly easy to make, budget-friendly, and packed with flavor. They work beautifully as a side dish, taco or burrito filling, or even as a hearty dip. Plus, this recipe uses pantry staples and can be whipped up quickly, whether you’re cooking from canned beans or using homemade ones. You won’t miss the meat or fat—just bold, delicious taste in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked pinto beans (or black beans)
Olive oil or avocado oil
Onion, finely chopped
Garlic, minced
Ground cumin
Chili powder (optional)
Salt
Vegetable broth or water
Lime juice (optional, for brightness)
Fresh cilantro (optional, for garnish)
Directions
Heat olive oil in a skillet over medium heat.
Add chopped onion and cook until softened and translucent, about 5–6 minutes.
Stir in minced garlic, cumin, and chili powder (if using). Cook for another 1–2 minutes until fragrant.
Add the cooked beans and a splash of vegetable broth or water to the skillet. Stir to combine.
Use a potato masher or the back of a spoon to mash the beans to your desired texture—smooth or chunky.
Continue to cook, stirring often, and add more broth or water as needed until the beans reach a creamy consistency.
Season with salt to taste.
Finish with a splash of lime juice if desired and garnish with fresh cilantro before serving.
Servings and timing
This recipe serves 4–6. Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Variations
Spicy version: Add diced jalapeño or a dash of cayenne pepper for heat.
Smoky beans: Stir in a bit of smoked paprika or chipotle powder.
Black bean variation: Substitute pinto beans with black beans for a slightly different flavor and texture.
Cheesy beans: Stir in shredded cheddar or a vegan cheese alternative for extra richness.
Garlicky twist: Add roasted garlic for a deeper, sweeter flavor.
Storage/Reheating
Store leftover refried beans in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a saucepan over low heat, adding a splash of water or broth to loosen them up. Microwave in 30-second intervals, stirring in between, until heated through. For longer storage, freeze in airtight containers or freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use canned beans for this recipe?
Yes, canned beans are perfect for quick prep—just rinse and drain them before using.
What’s the best type of bean for refried beans?
Pinto beans are traditional, but black beans also work well and offer a slightly different taste.
Are vegetarian refried beans healthy?
Yes, they’re a good source of fiber, protein, and nutrients—especially when made with healthy fats like olive oil.
Do I have to mash all the beans?
No, mash to your desired consistency. Some people prefer a chunky texture while others like them completely smooth.
Can I make these oil-free?
Yes, sauté the onions and garlic in a splash of vegetable broth or water instead of oil.
Can I make this in advance?
Absolutely. These beans reheat well and are great for meal prep or as a make-ahead side dish.
How do I make them creamier?
Use more broth or water while cooking and mash thoroughly. A blender or immersion blender can also create a smoother texture.
What can I serve with refried beans?
They’re perfect in tacos, burritos, enchiladas, tostadas, or served alongside rice or grilled vegetables.
How do I thicken runny refried beans?
Cook them a little longer uncovered to reduce liquid, or mash more thoroughly to absorb moisture.
Are store-bought refried beans vegetarian?
Not always—some contain lard or animal fat. Always check the label or make your own for full control.
Conclusion
Vegetarian refried beans are a simple, satisfying, and versatile dish that belongs in every home cook’s repertoire. Whether you’re building burritos, crafting a taco night, or looking for a protein-packed side, these creamy, flavorful beans fit the bill. With just a few pantry ingredients and minimal effort, you’ll have a homemade classic that beats anything from a can.
Vegetarian refried beans are a creamy, savory, and protein-packed dish made with mashed pinto or black beans, sautéed onions, garlic, and spices—without the lard. Perfect as a side, taco filling, or hearty dip.
Ingredients
2 cups cooked pinto beans (or black beans)
2 tbsp olive oil or avocado oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder (optional)
Salt, to taste
1/2 cup vegetable broth or water (more as needed)
1 tbsp lime juice (optional)
Fresh cilantro, for garnish (optional)
Instructions
Heat olive oil in a skillet over medium heat.
Add chopped onion and cook for 5–6 minutes until softened and translucent.
Stir in minced garlic, cumin, and chili powder (if using). Cook for 1–2 minutes until fragrant.
Add the cooked beans and a splash of vegetable broth or water. Stir to combine.
Mash the beans with a potato masher or back of a spoon until they reach your desired consistency.
Continue cooking, stirring often, and add more broth or water as needed to keep a creamy texture.
Season with salt to taste.
Finish with lime juice if desired and garnish with fresh cilantro before serving.
Notes
Canned beans work well—rinse and drain before using.Add jalapeño or cayenne for a spicy version.Use black beans for a variation in flavor and texture.For a richer taste, stir in shredded cheese or vegan cheese.To make oil-free, sauté with broth or water instead of oil.
