Vegan Refried Beans – A delicious and healthier way to enjoy the classic Mexican dish! Made without lard or tons of fat.
Growing up in Arizona
I’ve grown up loving Mexican food.
Here in Arizona, there are literally Mexican food restaurants on just about every corner, which is completely fine by me.
As a kid, my family and I went out for the delicious cuisine just about every weekend, and I would routinely get the same meal: Beef taco, cheese enchilada, rice, and refried beans.
Now that I have a family of my own, we frequent a new favorite establishment, but my choices tend to be a bit healthier.
Specifically, I like to order a fajita rice bowl, which layers Spanish rice with whole, pinto beans, grilled chicken, and vegetables.
How to serve vegan refried beans
My daughters are both tortilla chip fanatics, so I’m happy to be able to give them something alongside that adds nutrition and protein, but that they still cheerfully eat.
I prefer a chunkier texture, so I just mash the beans with my spoon until they’re the consistency I like!
If you want them smooth, just let the mixture cool a bit and pulse everything into your food processor to get it nice and creamy.
Vegan Refried Beans
- 1 Tbsp olive oil
- 1/4 red or yellow onion (about 1/2 cup), chopped fine
- 2 large garlic cloves minced
- 1 tsp chili powder
- 1/4 tsp cumin
- 1 15-ounce can pinto beans (with juice)
- 1/4 tsp sea salt
- Heat the oil in a medium saucepan.
- Saute the onion for about three minutes.
- Add the garlic, chili powder, and cumin, and continue to cook the mix for another 3-4 minutes.
- Add in the beans along with their juices and salt.
- Cook the beans for about five minutes until softened.
- Using the back of a spoon, smash the beans against the side of the pan until your desired consistency is reached. Alternatively, you can use a potato masher or even a food processor for this.
- Serve as desired.
Some of the items I use in this recipe include: