Vegan Refried Beans

    15 min

    Pinto beans are simmered with onions, tomato, chilli powder and vegetable stock, then mashed. It's a quick and easy way to make your own refried beans for any Mexican dish! These taste great in tortillas with avocado, cheese, lettuce, salsa and soured cream.

    24 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 (400g) tin pinto beans, drained
    • 3 tablespoons tomato purée
    • chilli powder to taste
    • 225ml (8 fl oz) vegetable stock

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat oil in a medium frying pan over medium heat. Sauté onions until tender. Stir in beans, tomato purée, chilli powder and vegetable stock. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

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    Reviews in English (20)


    Not a bad recipe. I wouldn't use as much liquid as in the recipe and it does need seasoning.  -  17 Mar 2009


    Mine's turned out a little bit bland, could have done with some more flavour I think, but made quite a nice chunky (and low-fat!) dip.  -  22 Sep 2012


    I found that this recipe is geared toward tomato-lovers. For those who want a less tomatoey refried beans recipe, my suggestion would be to cut back on the amount of tomato paste used. Otherwise, it was quick and easy.  -  01 Apr 2002  (Review from Allrecipes US | Canada)