Easy Vegan Refried Beans Recipe

I was like, “let’s throw together some vegan refried beans” with pinto beans, garlic, and onions, and even though I kinda botched my timing a couple times, the cumin and chili powder totally brought this creamy, chunky miracle to life on one hectic day.

I love my easy vegan refried beans recipe coz its nutritious and simple. I use pinto beans, a small chopped onion, and minced garlic sautéed in olive oil with low-sodium vegetable broth.

I add cumin, a dash of chili powder, salt, and a squeeze of lime juice to enhance flavor.

Ingredients

• Pinto Beans: These little gems are packed with protein and fibre, making the dish hearty and filling.

  They lend a rich, earthy flavor that’s simply unbeatable.

• Onion: It adds a soft, sweet crash of flavor with just a bit of sharpness.

  It makes the beans feel more balanced and not too mushy.

• Garlic: Adds a burst of zest and an extra layer of taste, plus it’s known for its health benefits like easing inflammation and boosting flavor.

• Olive Oil: This brings in healthy fats and acts as the perfect carrier for the spices, giving the dish a smooth, rich texture.

• Lime Juice: A squeeze of lime helps brighten up the entire meal with a little tangy kick.

Ingredient Quantities

• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup low-sodium vegetable broth (add a bit more if needed for your desired consistency)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional if you like it spicy)
• Salt to taste
• A squeeze of fresh lime juice (optional, but it really brings out the flavors)

How to Make this

1. Heat the olive oil in a large pan over medium heat then add the chopped onion and minced garlic.

2. Cook the onions and garlic until the onions turn soft and a bit golden, about 3 minutes.

3. Stir in the ground cumin and, if you want a kick, the chili powder then let them cook for another minute.

4. Add the drained and rinsed pinto beans to the pan and mix them with the spices and onions.

5. Pour in the half cup of low-sodium vegetable broth and bring the mixture to a light simmer.

6. As the beans warm up, use a potato masher to mash them until you get a creamy but slightly chunky texture.

7. If the mixture seems too thick, add a bit more broth until it reaches your desired consistency.

8. Season with salt to taste and add a squeeze of fresh lime juice if you like the extra zing.

9. Let the beans cook for another 5 minutes, stirring occasionally so they don’t stick to the pan.

10. Remove from heat and serve your easy vegan refried beans warm with tortillas or your favorite side dish.

Equipment Needed

1. A large pan
2. A knife for chopping onions and mincing garlic
3. A cutting board
4. A colander for draining the beans
5. Measuring cups and spoons for the broth and spices
6. A potato masher
7. A spatula or wooden spoon for stirring
8. An optional citrus juicer for the lime juice

FAQ

• Can I substitute the vegetable broth with water? Yes, you can use water instead but the flavor might be a bit less rich. Try adding a pinch more salt or another seasoning to boost the taste.
• How mush should the beans be mashed? Mash them until you get a creamy consistency with some texture left in. If you like them smoother, mash more, but i like a bit of rebel crunch in mines.
• What if I don’t have olive oil? You can use any neutral oil you have on hand, but olive oil does add a nice depth of flavor to the beans.
• Can I add more spices for extra kick? Definitely, if you love it spicy then toss in a little extra chili powder or even a pinch of cayenne pepper.
• How do I store any leftovers? Store them in an airtight container in the fridge for 4-5 days. When reheating, add a splash of water or broth to loosen the texture if needed.

Easy Vegan Refried Beans Recipe Substitutions and Variations

• Instead of pinto beans, you could try using black beans or kidney beans for a slightly different twist.
• If you dont have olive oil, avocado oil or even a bit of coconut oil can work just fine.
• Not using vegetable broth? You can simply use water with a pinch of salt and a squeeze of lime to add some extra flavor.
• Out of cumin? A bit of coriander powder might do the trick, though it will give your dish a different taste.
• If chili powder is missing in action, you could skip it or try a little smoked paprika instead for a subtle kick.

Pro Tips

1. When you cook the onions and garlic, make sure you dont rush it. Let them get really soft and a little golden before you toss in the cumin and chili powder. This way, the spices have time to bloom and give your dish more flavor.

2. If your beans seem too thick or clumpy, go ahead and add a tiny bit more vegetable broth. It helps in achieving that perfect creamy but still chunky texture. Just be careful not to add too much, so it doesnt turn into soup.

3. Try mashing the beans in phases. Start by lightly mashing them when they first hit the pan after you add the broth, then let the flavors meld for a minute or so, and then mash a bit more. This method helps in keeping some beans whole for extra texture while still getting that smooth consistency overall.

4. Don’t forget to finish with a squeeze of fresh lime juice at the very end. It might seem like a small step, but that citrus zing really brings out the flavors and cuts through the richness of the beans.