Vegan Refried Beans [Frijoles Refritos]

How to make vegan refried beans with canned beans on the stove or in a crockpot. They’re creamy, rich, & a delicious addition to practically any Mexican/Tex-Mex dish!

What Are Refried Beans?

Despite what the name has you believe, refried beans (‘Frijoles refritos’ in Spanish) aren’t actually ‘refried.’ Instead, refritos more closely means ‘cooked thoroughly’ and refers to a versatile Mexican staple traditionally made by cooking pinto beans, then mashing and frying them on the stove with lard, onion, garlic, and spices.

The result is super creamy and flavorful but not vegan-friendly or quick. Which is why we love this recipe for vegan refried beans with canned pinto beans. It’s just as flavorful, but now made lighter and healthier with no animal products, and in just a fraction of the time. Plus, they taste SO much better than store-bought versions.

This homemade refried beans recipe combines just 7 simple, inexpensive pantry ingredients (plus salt & pepper) for a versatile side dish that’s creamy, filling, simple to make, and loaded with flavor, fiber, and protein. Plus, you can make the refried beans in a crock pot or on the stove (or in an Instant Pot). It’s freezer-friendly, too.

Prefer your beans whole? Try Frijoles de la ola. You might also enjoy pinto bean dip or even refried bean dip.

The Ingredients and Substitutes

• Beans: We’ve kept things quick and simple by using high-quality canned pinto beans. Refried black beans and kidney beans will also work for different color/flavor – though they aren’t as ‘buttery’ as pinto beans.
• Aromatics: A combination of red onion (or white/yellow onion) and garlic cloves helps to make a highly aromatic, deep base for this easy refried beans recipe.
• Olive oil: Or another neutral cooking oil, like avocado oil, takes the place of lard in this vegan/vegetarian refried beans recipe.
• Spices: All you need is a simple, flavor-packed combination of pantry spices as a seasoning for refried beans, including ground cumin, Mexican oregano (though regular oregano will work in a pinch), paprika, sea salt, and black pepper.
• Water: Use low-sodium vegetable stock for more flavorful refried pinto beans.

What Could I Add To Mexican Refried Beans?

• Bay leaves: Add 1-2 bay leaves to the simmering beans for a more savory flavor.
• Chili powder: To add heat – this is a popular seasoning for refried beans. Cayenne pepper works, too, or minced chiles like jalapeño (ribs/seeds removed).
• A fat: Traditional refried beans are made with lard for richness. To replicate that in a vegan refried beans recipe, use dairy-free butter or more olive oil.
• Bell pepper: Finely diced and sauteed with the aromatics for color and flavor.
• Dairy-free cheese: Make sure it’s a melty one to stir in at the end before serving.
• Fresh herbs: Like cilantro or parsley, to garnish.
• Lime juice: Just a small amount adds brightness and depth.

How to Make Refried Beans With Canned Pinto Beans

• First, rinse and drain the beans, then peel and finely dice the onion and mince the garlic.
• Meanwhile, heat the oil in a medium-lidded pan over medium-high heat. One hot, sauté the onion and garlic for 20 seconds, stirring constantly.

• Lower the heat to medium-low and add the cumin, oregano, and paprika, and stir for 10 seconds, then add the beans and mix well.

• Add the water, increase the heat, and bring to a boil. Once boiling, cover the pan with a lid, reduce the heat to a simmer, and cook for 30 minutes.

Check on the beans every 10 minutes to stir them and ensure they aren’t sticking to the bottom of the pan. If they are, reduce the heat slightly. You can technically simmer them for less time, but the flavor won’t be as developed.

• Then, remove the lid, increase the heat to medium-high, and use your wooden spoon (or a potato masher) to gently mash the beans.

• Continue to cook, stirring constantly, until the refried pinto beans have your desired consistency. Then, try it and add salt and pepper to taste – Enjoy!

During this time, extra water will evaporate, and the mixture will thicken.

Crockpot Refried Beans

1. For the best flavor, complete steps 1-3 as written above, then transfer everything (except the salt and pepper) to a slow cooker.

Ensure the beans are covered by at least 2 inches of water/broth, and check occasionally to top up the amount if necessary.

2. Cover and cook over HIGH for 1-2 hours (or LOW for 3-4 hours). Then, season, remove the excess liquid, and mash the beans, adding some of the liquid back in until they reach your desired consistency.

For slow cooker refried beans with dried beans, cook on LOW for 8-10 hours or HIGH for 4-6 hours. The exact time depends on their age and if they’re soaked.

FAQs

Pro Recipe Tips

• Finely dice the onion: Small pieces will effortlessly meld into the refried pinto beans mixture without being overly large/crunchy.
• Adjust the texture: Mash the beans to your desired consistency. Use a spoon or potato masher (for some or all the beans) for a chunkier texture, or use an immersion blender/food processor for a smoother one.
• To adjust the consistency: Add more water/broth for a thinner consistency.
• Season to taste: Try the vegan refried beans at the end of the cooking time and adjust any of the spice levels to your liking.

What to Do With Refried Beans?

Simple yet super tasty vegan refried beans are a perfect addition to any of your favorite Mexican and Tex-Mex dishes, including:

• Top with salsa/ avocado/ cilantro, then serve with tortilla chips
• Over vegan nachos
• In or alongside tacos
• Vegan quesadillas (with or without dairy-free cheese)
• In vegan burritos (or burrito bowls), enchiladas, or fajitas
• Over tostadas or vegan huevos rancheros
• To make a dip (with dairy-free melty cheese and salsa)
• Over avocado toast
• With rice – like Mexican rice or cilantro lime rice

Storage Instructions

Store any leftover vegan refried beans in an airtight container in the refrigerator for up to 5 days.

Can You Freeze Refried Beans?

You can also freeze refried pinto beans in Ziplock/Stasher bags or freezer-safe containers for 3-4 months. Then leave it to thaw in the fridge overnight before reheating/serving.

You can leave the beans to thaw in the fridge overnight before adding them to dishes or reheating them on the stovetop or in the microwave until warm.

More Vegan Bean Recipes

• Lentil bean chili
• Kidney bean vegetable stew
• Vegan bean dip
• Black bean meatballs
• Crockpot baked beans
• Boston-style vegan baked beans

Photos by Alfonso Revilla