Quick Vegan Refried Beans (Frijoles Refritos)

Refried beans, or frijoles refritos is a protein-packed side dish that teams perfectly with the tortilla specialties that don’t themselves include beans. You can make these quick vegan refried beans mild or piquant depending on what type of green chiles you choose.

A staple dish of Mexican, Tex-Mex, and Southwester cuisines, calling this preparation “refried” is actually a misnomer. Roughly mashed (sometimes leftover) well-cooked beans are actually reheated rather than fried. They have quite a long history in Latin American cuisines!

A few tips for making quick vegan refried beans

• What kind of beans? Though pinto beans are the most traditional, you can use black beans, kidney beans, or a combination.
• What’s “quick” about this recipe? It’s because we’re using canned beans. Of course, you can use cooked-from-scratch beans if you prefer, especially if you have an Instant Pot® you’ll need 3 to 3 1/2 cups.
• Aren’t refried beans always vegan? No! Traditional recipes sometimes (but not always) use lard. Here, will be using a little olive oil.
• What is epazote? The recipe calls for regular oregano with an option for using epazote, known as Mexican oregano. It has a bolder, more pungent flavor that is relished by some and for others is an acquired taste. Here’s everything you need to know about epazote.

What can refried beans be served with?

Here are a few recipes that would welcome the accompaniment of refried beans. You can also serve them as an appetizer paired with salsa and plenty of tortilla chips.

• Easy Stacked Vegan Cheese Enchiladas
• Mexican Yellow Rice
• Southwestern Cheesy Vegan Rice Casserole

You may also enjoy Frijoles Borrachos (Beer-Stewed Pinto Beans)

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Yield: 6

Quick Vegan Refried Beans (Frijoles Refritos)

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Refried beans, or frijoles refritos is a side dish that teams perfectly with the tortilla specialties that don’t themselves include beans. You can make these quick vegan refried beans mild or picante depending on what type of green chiles you choose. 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 tablespoons olive oil
• 1 medium onion, very finely chopped
• 2 to 3 cloves garlic, minced
• 1 to 2 fresh chile peppers, seeded and minced (see Note)
• Two 15-ounce cans pinto beans, drained and rinsed (or see Note)
• 1 teaspoon dried oregano or epazote (Mexican oregano)
• 1/2 cup grated Jack- or cheddar-style vegan cheese shreds, optional
• Salt to taste (you may not need much, if at all; taste before adding)
• Minced fresh cilantro for garnish, optional

Instructions

1. Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden. Add the chile peppers and sauté for a couple of minutes longer.
2. Add the cooked pinto beans; sauté until warmed, about 3 minutes.
3. Add the oregano and 1/2 cup water, then mash the beans coarsely with a mashing implement or immersion blender (leave some texture).
4. Cook over low heat, continuing to add small amounts of water, until the beans have the consistency of a very thick sauce, about 8 minutes.
5. Sprinkle in the optional cheese and cook until completely melted. Taste to see if salt is needed. Transfer to a serving container and garnish with a small amount of cilantro if desired.

Notes

Feel free to use cooked-from-scratch beans if you prefer, especially if you have an Instant Pot® you’ll need 3 to 3 1/2 cups.

For a spicier effect, use jalapeños; if you prefer a mild flavor, use a poblano. You can also use or a 4-ounce can mild diced green chiles. 

Photos above: Veselova Photo, LLC / Bigstock 

See lots more plant-forward salads & sides.