These Vegan Refried Black Beans are made with canned black beans and simple spices for a quick and flavorful side dish. Ready in just 15 minutes, they're perfect for tacos, burrito bowls, tostadas, and more.
Refried black beans are a versatile addition to any meal.
Packed with flavor and plant-based protein, they're a simple yet satisfying addition to your weekly rotation that doesn't require hours of simmering on the stove.
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Ingredients
Refried black beans can be vegan depending on how they're prepared.
Traditional refried beans are sometimes cooked with lard, but this recipe uses oil for a fully vegan version.
Black Beans: Canned black beans are the star of the show! No need to drain or rinse them, just throw them straight in the pot.
Olive Oil: Despite the name, refried beans aren't actually fried. The term comes from the Spanish frijoles refritos, meaning "well-cooked." You only need a bit of oil to cook the aromatics.
Garlic and Onion: Sautéed onion and garlic add a lot of flavor to this simple dish. Mince them and cook them long enough so they soften and start to brown.
Lime Juice and Cilantro: Add these ingredients after cooking to balance the flavors and add some freshness.
See recipe card for quantities.
How to Make This Recipe
These refried black beans come together in just a few simple steps using canned black beans and pantry spices.
The full written recipe can be found in the recipe card below.
Step 1: Heat oil in a medium-sized pan over medium heat. Add the onion and cook until softened and lightly browned, about 3-5 minutes. Add the jalapeño and garlic, and cook for another minute.
Step 2: Stir in the spices and cook for 30 seconds.
Step 3: Add the black beans.
Step 4: Begin mashing them with a potato masher. Cook over medium heat for 3-4 minutes, or until they reach your desired consistency.
Step 5: Take off the heat and stir in the lime juice and garnish with chopped cilantro.
Step 6: Serve on tacos, tostadas, smeared inside a burrito, scooped onto a tortilla chip, or layered into a dip.
Substitutions & Variations
Canned Black Beans: You can substitute pinto beans to make vegan refried pinto beans.
Jalapeño: Feel free to leave it out or swap it for another hot pepper. For a completely mild option, use red or green bell pepper instead or omit the jalapeño.
Onion: White onion can be replaced with shallot, red onion, or yellow onion.
Spices: A taco seasoning blend works great, or customize with your favorite spices.
More Additions: Try adding green chiles, pickled jalapeños, or chipotle peppers in adobo for even more flavor!
Serving Ideas
These vegetarian refried beans are perfect for meal prep and can be served in a variety of ways. Try them stuffed in a burrito or served as a side dish!
- Spread on crispy tofu tostadas with this creamy and delicious vegan cilantro lime crema and guacamole.
- Use in tacos, burritos, or quesadillas.
- Serve with chipotle-style cilantro lime rice, salsa, and avocado for a burrito bowl.
- Layer into nachos with vegan cheese sauce, tofu ground beef, and desired toppings.
- Serve as a dip with tortilla chips, salsa, or vegan sour cream.
- Add to breakfast tacos or serve alongside tofu scramble.
Tips & Tricks
Use a potato masher to mash the beans. Leave some whole for texture or mash completely for a creamier consistency, it's up to you and your preference!
The beans will thicken as they cook and even more as they cool. Add a splash of water to loosen them to your preferred texture or when reheating.
A little lime juice and fresh cilantro at the end brings some balance. Add as much or as little as you enjoy, but it does help add some freshness to an overall simple dish.
Storage
Store: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat: Warm leftovers on the stovetop with a splash of water, stirring until heated through. Alternatively, they can be reheated in the microwave.
Freeze: Let the beans cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.
Frequently Asked Questions
Add a splash of water and stir until the beans reach your desired consistency.
Let them simmer for a few extra minutes while stirring. As the liquid cooks off, the beans will thicken.
Yes. Cook the beans first until tender, then use them in place of the canned beans.
More Recipes to Try
Looking for other recipes to serve with these black beans? Try these:
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Recipe
Vegan Refried Black Beans
Ingredients
- 1 tablespoon Olive Oil
- ½ cup minced Yellow Onion
- 2 tablespoons minced Jalapeño
- 2 Garlic Cloves minced
- ½ teaspoon Ground Cumin
- ½ teaspoon Chili Powder
- ¼ teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- 2 15 ounce cans of Black Beans do not drain
- Water as needed
- 1 tablespoon Lime Juice more as desired
- chopped Cilantro for garnish
Instructions
- Heat oil in a medium-sized pan over medium heat. Add the onion and cook until softened and lightly browned, about 3-5 minutes.
- Add the jalapeño and garlic, and cook for another minute until fragrant. Stir in the spices and cook for 30 seconds.
- Add the black beans (do not drain) and begin mashing them with a potato masher. Cook over medium heat for 3-4 minutes, or until they reach your desired consistency. Keep in mind they'll thicken as they cool, so feel free to add a splash of water to loosen them as needed.
- Take off the heat and stir in the lime juice and garnish with chopped cilantro.
- Serve however you desire, and enjoy!
Notes
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