Oil-free Refried Beans (Vegan)

This low-fat vegan refried bean recipe utilizes canned beans to create an easy dish in under 30 minutes.  Not only is the recipe vegan, it’s WFPB (Whole Food Plant-Based), oil-free, and naturally gluten-free!

The pinto beans are already cooked, but we’re simmering them with vegetable broth, onions, and a bay leaf to build more flavor.  This creates a delicious vegan version of refried beans without using oil or lard.  The beans work great in a variety of dishes for a plant-based diet.  

Enjoy the beans as they are or top them with diced tomato, fresh cilantro, or pico de Gallo. They are also great in recipes like these refried bean vegan taquitos with guacamole.  For more vegan recipes with beans, try a vegan black bean recipe or a vegan red lentil chili with pinto beans.

Ingredient notes and substitutions

The no-oil refried bean recipe uses simple ingredients, but please see the recipe card below for the exact measurements and instructions. 

Pinto beans - Use 2 cans of pinto beans that have been drained and rinsed, or 3 cups of cooked pinto beans as the main ingredient to make these plant-based refried beans.  

The pinto beans can be substituted with black beans to make refried black beans, or try a vegan black bean recipe with tomatoes.

Onion and garlic cloves - A ½ cup of diced onions and 3 cloves of garlic are used to build a base flavor for our recipe.  Use a yellow or white onion and finely dice it so there are no large chunks in the dish.  If you don't have onions on hand, try onion powder (¾ teaspoon) and garlic powder (½ teaspoon).

Vegetable broth - I use low-sodium vegetable broth instead of water for extra flavor.  If your store-bought vegetable broth is not low-sodium, you may want to adjust the salt.  In all recipes, always adjust the salt to your preferences.

Jalapeños - Remove the seeds and ribs from the jalapeño to reduce the heat in the dish.

Spices - Add a bay leaf, ground cumin, chili powder, and dried oregano to build more flavor.  After the beans have simmered in the vegetable broth, remove the bay leaf before blending the pinto beans.

Tips

• There should be liquid left over after simmering the beans that will be incorporated into the mixture to achieve a creamy texture.  The beans will become too dry without it.
• For oil-free cooking, keep water or broth by your side when you add the garlic and spices. Use it to deglaze the pan if needed to prevent your spices from sticking and burning. 
• The amount of vegetable broth that you’ll need depends on the pan you’re using; a medium, high-sided saucepan or a shallow fry pan will have different rates of liquid evaporation.  The time required will vary on how long it takes to evaporate the liquid.  Make sure all of the liquid isn’t evaporated at the end of cooking to mash into the beans to make them creamy.
• I mash about ¾ of the beans after cooking, keeping some whole for texture.  You could also mash all of the beans in this vegan version for a smoother texture.
• A food processor or immersion blender can be used to create a creamy, cohesive texture for these low-fat refried beans.  The beans may be too thick for a regular blender.

How to make oil-free refried beans

For oil-free cooking: In a medium preheated non-stick saucepan, add the onion and jalapeño.  Cook over medium heat until the onion is translucent, about 5-8 minutes.  If you don’t have a non-stick pan, add ¼ cup of water to the saucepan with the onions.  Add a splash of water or vegetable broth to the onions if they are sticking to prevent burning.

Flavor: Add the garlic, cumin, chili powder, and oregano and stir to coat the onions. Turn down the heat to medium-low and cook for about 30 seconds to 1 minute. 

Deglaze: Add the cup of vegetable broth and deglaze the pan.  Scrape off the brown bits from the bottom of the pan. A wooden spoon works well for this.  Don’t evaporate all of the vegetable broth.

Beans: Add the drained and rinsed beans, bay leaf, and salt to the vegetable broth.  Stir to combine.

Cook: Bring to a boil, lower to a simmer, and cook the refried beans uncovered for about 10-15 minutes for the flavors to blend.  Stir occasionally.  Make sure to simmer instead of boiling; boiling will use more liquid, and it’s not needed since the beans are already cooked.

Mash: Remove the bay leaf.  There should be some liquid left; mash some of the beans into the liquid with a potato masher or blend with an immersion blender (stick blender), keeping some whole for texture.  If the beans get dry after mashing, add more vegetable broth or water to reach your desired consistency.  If the beans are too thin, simmer them for longer, uncovered, stirring frequently, until they thicken. 

Taste and adjust the seasoning, then serve with your favorite toppings.

How to serve vegan refried beans 

The beans can be added to a variety of dishes, but here are a few suggestions.

• Enjoy the beans with salsa brown rice.
• Try adding hot sauce, fresh chopped cilantro, vegan sour cream, or a squeeze of fresh lime juice.
• Serve them as a dip with tortilla chips.
• Mix in salsa and make them into a bean dip.
• Add them to burritos.
• Try them in burrito bowls with rice, fresh or cooked veggies, and vegan chipotle crema.
• Use the vegan refried beans instead of vegan black beans in a burrito bowl with chipotle dressing.
• Add them to tacos.
• Use them as a filling for taquitos or flautas.
• Enjoy them on tostadas.
• Make refried bean enchiladas.
• Try them in quesadillas.
• Make vegan nachos with refried beans, vegan cheese, pico de Gallo, and vegan guacamole.

Storage

Refrigerator - The oil-free beans work great for meal prep.  Store cooled leftover refried beans in an airtight container in the refrigerator for about 5 days.

Freezer - To freeze refried beans, portion off cooled leftovers into freezer-safe containers and freeze for 2-3 months. 

Reheating - Reheat in the microwave until heated through.  The beans can also be reheated in a saucepan on the stovetop.  The beans dry out more with this method, so you may want to add a splash of water or vegetable broth if they become too dry.

Frequently asked question

Related recipes

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• Cashew lime crema
• Refried bean taquitos
• Vegan black beans with tomatoes and jalapenos

I hope you enjoy this recipe for creamy homemade refried beans! If you enjoy it, feel free to rate it and leave a comment.