Vegan Refried Black Beans
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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Servings: 6
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
The canned black beans are drained and rinsed to remove excess salt in this recipe 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.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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