Perfectly spiced and full of flavor, these Vegan Refried Black Beans are a versatile pantry staple that pair well with a variety of different dishes. Whether you’re making tostadas, burrito bowls, or tacos, this side dish is sure to be a crowd-pleaser!
Refried black beans are a versatile addition to any meal.
They’re great for stuffing into burritos, layering on tostadas, or serving as a dip with tortilla chips.
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
Most restaurant refried beans are made with lard, but the good news? Making your own at home is super simple and way more delicious.
You only need a handful of spices and some canned black beans to get started!
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.
Jalapeños: Just a bit for mild heat. You can omit, if desired!
Spices: Cumin, chili powder, smoked paprika, salt and pepper are added for flavor.
Lime Juice and Cilantro: Add these ingredients after cooking to balance the flavors and add some freshness.
See recipe card for quantities.
Helpful Equipment
This recipe comes together easily in a medium-sized pot and without any fancy equipment.
A potato masher is helpful for mashing the beans, but you can also use the back of a spoon or a spatula.
How to Make This Recipe
This refried black bean recipe is easy to make, affordable, and ready in under 15 minutes using basic pantry staples.
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.
Note: Leave some of the beans whole for added texture, or mash them completely for a smoother, creamier result. It all depends on your preference.
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— whatever you have on hand.
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!
Smear it on top of a tostada with vegan cilantro lime crema and guacamole.
Spread them inside tacos, burritos, or quesadillas.
Serve as a side with cilantro lime rice, your favorite salsa, and avocado for a vegan burrito bowl.
Layer into nachos with vegan cheese sauce and tofu ground beef and all your favorite toppings.
Use as a dip with tortilla chips. Bonus points if you top it with salsa or vegan sour cream.
Add to breakfast tacos or alongside tofu scramble for a filling start to the day.
Tips & Tricks
Cooking the onion, garlic, and jalapeño until soft and starting to brown adds more flavor. I don't recommend skipping through this step fast!
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: Refried black beans make delicious leftovers! Allow to cool and store 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. Thaw in the fridge overnight and then reheat on the stovetop or in the microwave using the same methods above.
Frequently Asked Questions
It’s up to you! Mash them completely for a creamy texture or leave some whole for added texture. I like to leave some texture.
Chipotle peppers, green chiles, or a bit of vegan cheese stirred in at the end!
Nope. This refried black bean recipe is made using canned beans!
More Side Dish Recipes
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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