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Easy Vegan Tacos with Smoky Cashew Crema

Easy Vegan Refried Beans

Nisha Vora
A staple of Mexican cuisine and oh-so-good, you'll love this easy (and tasty!) refried beans recipe
5 from 3 votes
Prep Time 5 mins
Cook Time 20 mins


  • 1 tablespoon olive oil or a neutral cooking oil
  • 1/2 of a yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 15-ounce / 440g can pinto beans or black beans, drained and rinsed
  • 2 bay leaves
  • 2/3 - 1 cup 160-240 mL vegetable broth (or water)
  • Kosher salt or sea salt to taste
  • Freshly cracked black pepper to taste
  • 1 tablespoon fresh lime juice
  • 1 small handful of cilantro, chopped


  • Heat the oil in a large frying pan over medium heat. Once the oil is shimmering, add the onion with a pinch of salt and cook until softened, about 6-7 minutes.
  • Add the garlic, oregano, chili powder, and cumin and cook for 1 minute, stirring frequently. Add in the drained beans, bay leaves, and broth or water. Cook for 5-10 minutes, or until the beans are warmed through.
  • Using an immersion blender or a potato masher, mash the beans, but leave some beans whole for texture. If the beans appear dry, add more broth or water as needed to moisten. Continue to cook the beans, stirring often, for 2-4 more minutes.
  • Season the beans with salt and pepper to taste. Turn off the heat, and stir in the lime juice and cilantro.


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