These vegetarian refried beans are incredibly easy to prepare and so delicious! Flavoured with lots of seasonings (like chili, chipotle powder, cumin and oregano) and green chilies, they make for such a hearty, budget friendly meal.
Remember those pinto bean fritters I shared a little while ago?
Well, today I have another easy pinto bean recipe that is a favourite in our home – vegetarian refried beans!
Ditch the canned stuff and make your own homemade refried beans (super quickly, may I add).
Once you do, there’s no going back. You’ll always want to have a batch of these on hand because they’re so versatile and so tasty.
Hubby even sneaks into the fridge and grabs a spoonful right out of the bowl and enjoys as is!
Why These Vegetarian Refried Beans Are So Great!
- They come together in about 20 minutes
- Pretty budget friendly
- Gluten free
- You can customize to your taste with optional add-ins
- Of course, they taste delicious!
How To Make It
Full details on how to make refried beans are in the recipe card below, but here are the basics:
- Cook your minced onion in a little oil and butter until softened.
- Add minced garlic and give that a little cook.
- Stir in cooked pinto beans and seasonings. Cook for a minute or so to get those spices goin’.
- Pour in broth and green chiles.
- Cook for a little until everything is warmed through.
- Turn off heat and add butter.
- Squeeze in some fresh lime juice.
- Give everything a little mash until you’ve reached the consistency that you enjoy best.
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What Type of Bean Should I Use?
Pinto beans are the bean of choice for refried beans.
I used dried pinto beans and soaked/cooked per package instructions before using. Alternatively, you can use canned pinto beans (just rinse and drain before use).
Can I Use Another Bean?
Absolutely! Try refried black beans or use white kidney beans or red kidney beans.
More Flavour Add-Ins
Customize your vegetarian refried beans to how you like ’em! Some delicious add in options are –
- Bell pepper
- Jalapeño pepper
- Shredded cheese for yummy cheesy refried beans (talk about good!)
- Chopped green onion
- Minced cilantro
What Are Refried Beans Used For?
- Build your own bowl! I love having a base of rice, a big scoop of refried beans and all the garnish, like avocado (or homemade guacamole), corn and pretty much whatever you like.
- Layered dip
- Sandwich (use as a spread)
- Simply use as dip as is with your fave tortilla chips
- For breakfast with eggs and toast
Stay tuned for an upcoming recipe using refried beans!
Can I Make These Vegan?
Yep! Replace the butter with oil or simply use vegan butter instead of regular.
Can I Freeze Them?
You can freeze cooled beans for up to three months. Store in a freezer safe bag or container (and label). Thaw in the fridge.
More Tips & Variations
I used dried pinto beans (which I cooked). There was no salt added to them until they were used to make the refried bean recipe. If you opt for canned pinto beans, you may want to reduce the salt added. Plus, everyone has a different preference for seasoning. Salt to taste.
As the beans cool (in the fridge), they will firm up a little.
Change up the spices to how you like ’em! Like more cumin? Add more! Prefer a little less? Reduce it.
If you don’t need these to be vegetarian refried beans, you can cook everything in a little bacon grease.
Hope you enjoy this vegetarian refried bean recipe as much as we do!
Did you make these refried beans? That’s awesome! Love it if you leave a comment below. Many thanks!
Vegetarian Refried Beans Recipe
- 4 cups cooked (or canned) pinto beans , drained and rinsed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter , divided
- 1 yellow onion , peeled and minced
- 4 cloves garlic , minced
- 1.5 teaspoons chili powder
- 1 teaspoon chipotle powder (or smoked paprika)
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 teaspoon salt (or to taste. See 'Notes' below)
- 1 teaspoon black pepper
- ⅔ cup unsalted vegetable broth
- 4.5 ounce can chopped green chiles (or 127 gram can)
- 1 lime , juiced
- In a 12 inch pan (I used a non stick pan) on medium heat, add olive oil and 1 tablespoon of butter.
- Once butter has melted, add minced onion and cook 5 minutes.
- Stir in garlic and cook 1 minute.
- Add cooked (or drained/rinsed canned) pinto beans, chili powder, chipotle powder, cumin, oregano, salt (see 'Notes' below) and pepper. Stir and cook for a minute or so to get those spices going.
- Add broth and chopped green chilies. Bring to a medium-ish simmer and cook 5 to 8 minutes to warm through.
- Turn off heat and add remaining 1 tablespoon of butter and juice of one lime. Mash until you've reached your desired consistency. Taste for seasoning. Enjoy! Yields about 4 cups of refried beans.Note: If you want a super smooth consistency you can place mixture in a food processor and blend.
- I used dried pinto beans (which I cooked). There was no salt added to them until they were used to make the refried bean recipe. If you opt for canned pinto beans, you may want to reduce the salt added. Plus, everyone has a different preference for seasoning. Salt to taste.
- As the beans cool (in the fridge), they will firm up a little.
- Change up the spices to how you like ’em! Like more cumin? Add more! Prefer a little less? Reduce it.
- If you don’t need these to be vegetarian, you can cook everything in a little bacon grease.