Description
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.
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 1g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5.2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
