Saucy Refried Beans

homemade refried beans in frying pan with chopped cilantro on top

5 from 34 votes

An easy and quick but delicious recipe for vegan refried beans. Using the canned bean liquid keeps them saucy, while fresh garlic, jalapenos, spices, cilantro and lime add lots of flavor.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Mexican

Diet: Vegan

Servings:

Author: Nisha Vora

Ingredients

1 tablespoon olive oil or neutral-flavored oil of choice
3 garlic cloves, minced
1 jalapeno pepper, finely chopped
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon ground cumin
1 (15-ounce / 440g) can pinto beans or black beans (keep the bean liquid, don't drain)
1 bay leaf
¼ to ⅓ cup (60 - 80 mL) vegetable broth or water, only as needed
Kosher salt or sea salt to taste
Freshly cracked black pepper to taste
1 tablespoon fresh lime juice
1 small handful of cilantro, chopped

Instructions

Heat the oil in a large frying pan over medium heat. Once the oil is hot, add the garlic and jalapenos. Cook for 90 seconds to 2 minutes, stirring frequently, until the garlic starts to turn golden. Add the oregano, chili powder, and cumin and cook for 1 minute, stirring frequently.
Add in the beans with their liquid, bay leaf, and a pinch of salt and pepper. Cook for 5 to 7 minutes, or until the beans are saucy, the liquid has evaporated quite a bit and the mixture has thickened, stirring occasionally. Remove the bay leaf and take off the heat.
Using an immersion blender or a potato masher, mash most of the beans, but leave some beans whole for texture if you want. Return the pan to the stove and cook the beans, stirring often, for 2 to 3 minutes. If the beans appear dry, add a few spoons of veggie broth or water and stir to combine.
Season the beans with salt and pepper to taste. Turn off the heat, and stir in the lime juice and cilantro.
When reheating on the stove or in the microwave, add a few splashes of water or vegetable broth to loosen the beans.

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