Perfectly spiced and full of flavor, these Vegan Refried Black Beans are a super versatile pantry staple meal! They’re perfect, not just for tacos, but smeared inside a burrito, scooped onto a tortilla chip, or layered into a dip.
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Unfortunately, most of the time, refried beans at restaurants contain lard. Which is a pretty clear no-no for vegans and vegetarians.
Luckily for us, these refried black beans are quick and easy to make at home!
This recipe is completely vegan, gluten-free, and delicious! They can be made in under 15 minutes and are great for meal prep or easy weeknight dinners.
Try these vegan refried beans stuffed into burritos, layered on top of a tostada shell, or as a dip with tortilla chips.
Ingredients
Combine a few simple ingredients and you'll have delicious homemade refried black beans ready in no time! This recipe is vegan, gluten-free, and made up of mostly pantry staples.
White Onion: White, yellow, or red will work just fine.
Jalapeño: Just a touch for a small hint of spice.
Garlic: Fresh minced garlic cloves are best but garlic powder can be used as well.
Seasoning: I recommend cumin, chili powder, smoked paprika, kosher salt, and black pepper. If desired, add any other seasonings that you enjoy!
Black Beans: I chose to use canned black beans for convenience. If you regularly make home-cooked black beans, feel free to use dry beans in this recipe. You'll need 3 cups of cooked beans.
Water: The beans are rinsed and drained and water is added to smooth out the beans. Vegetable broth can be used in replace of water but it will make the beans too salty. If using, remove the salt from the recipe.
Helpful Equipment
A food processor or blender is not needed in order to make creamy vegan refried black beans. All you need is a potato masher and a cast iron skillet or frying pan.
How to Make This Recipe
The full recipe can be found in the recipe card below.
Heat the oil in a large skillet or cast iron skillet over medium heat. Add the minced onions and jalapeños.
Saute the onions until softened, about 3 to 4 minutes. Add the minced garlic and cook for another 1 to 2 minutes.
Add the cumin, chili powder, smoked paprika, salt, and black pepper to the cooked onion mixture.
Drain and rinse the black beans and add to the pan and toss until evenly combined with the spices.
Start mashing the black beans with a potato masher and slowly start pouring in the water and stir to incorporate. Continue to mash with the potato masher until no whole or partial beans remain. You can choose to leave it a little chunky or continue to mash until completely smooth.
Bring mixture to simmer over medium heat and cook, stirring and scraping the bottom of the pan, until liquid is fully incorporated and beans are heated through.
The beans may look liquidy but they thicken as they cool. Be sure to use the entire ¾ cup of liquid to prevent the black beans from drying out. If they happen to dry out, add a little water and stir to combine.
Taste and add more salt and pepper, if needed. Serve as desired!
Serving Ideas
The serving options are endless with these vegetarian refried beans. You can make black bean tacos, or burritos, or enjoy them with a handful of tortilla chips.
As a dip: Top with Pico de Gallo with Avocado, Guacamole without Tomatoes, or fresh cilantro, and serve as a dip with a side of tortilla chips. Or make a 7-layer dip.
As a side dish: Serve alongside Cilantro Lime Rice or Chipotle Tofu, or burrito bowls.
As a filling: Use this refried black bean recipe as a filling for Vegan Enchiladas, Burritos, Tacos, or Taquitos.
As a topping: Smear it on top of a tostada with some vegan sour cream.
Substitutions & Additions
Canned Black Beans: Pinto beans can be substituted for black beans to make refried pinto beans. If you don't want to use canned beans, you can use dry black beans cooked from scratch.
Jalapeño: Leave it out or add a different pepper like the serrano pepper. If you don't want added spice, you could replace it with red or green bell pepper.
Onion: Shallot, red onion, or yellow onion will work in replace of white onion.
Spices: You can use a taco seasoning blend or any seasonings you enjoy.
Additions: Green chiles, lime juice, pickled jalapeños, or chipotle peppers in adobo sauce for extra flavor.
Tips & Tricks
Mash to your preference! Mash the black beans to the consistency you prefer.
The beans will thicken. The beans will thicken as they cool. Add a splash of water if they get too thick.
Drain and rinse the cans of black beans! The canned black beans are drained and rinsed to remove excess salt because canned black beans and home-cooked beans will have varying amounts of salt. If you prefer, you can opt to leave the added salt out (or start with half the amount) and taste and adjust the salt once the beans are cooked.
Storage & Reheating
Store leftover refried beans in an airtight container in the fridge for up to 5 days. Simply reheat in on the stove top with a splash of water or in the microwave.
Freezer Friendly? Yes! Allow the beans to cool completely, then transfer them to a freezer-safe container and freeze them for up to 2-3 weeks. Thaw overnight in the fridge, then re-heat and serve.
Frequently Asked Questions
Restaurant-style refried beans can be filled with lard and salt but the homemade version is far healthier because it's prepared with olive oil and less salt.
Usually not because they contain lard. Luckily, making your own vegan refried black beans is incredibly easy!
Add a splash of water and stir to thin them out.
If you added too much water, continue to cook for a few extra mixtures and then allow to cool. They will thicken.
More Black Bean Recipes
Recipe
Vegan Refried Black Beans
Ingredients
- 2 tablespoons Olive Oil
- ¼ cup White Onion minced
- 2 tablespoons Minced Jalapeño
- 2 Garlic Cloves minced
- 1 teaspoon Ground Cumin
- ½ teaspoon Chili Powder
- ¼ teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- 2 15oz Cans Black Beans drained and rinsed
- ¾ cup Water more if needed
Instructions
- Heat the oil in a large skillet or cast iron skillet over medium heat. Add the minced onions and jalapeños. Saute the onions until softened, about 3 to 4 minutes.
- Add the minced garlic and cook for another 1 to 2 minutes.
- Add the cumin, chili powder, smoked paprika, salt, and black pepper to the cooked onion mixture.
- Drain and rinse the black beans and add to the pan and toss until evenly combined with the spices.
- Start mashing the black beans with a potato masher and slowly start pouring in the water and stir to incorporate. Continue to mash with the potato masher until no whole or partial beans remain. You can choose to leave it a little chunky or continue to mash until completely smooth.
- Bring mixture to simmer over medium heat and cook, stirring and scraping the bottom of the pan, until liquid is fully incorporated and beans are heated through. The beans may look liquidy but they thicken as they cool. Be sure to use the entire ¾ cup of liquid to prevent the black beans from drying out.
- Taste and add more salt and pepper, if needed. Serve as desired!
Notes
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