This homemade refried beans recipe is the perfect addition to burritos, chimichangas, tostadas, and as a side for Latin inspired meals.
Easy Refried Beans (Frijoles Refritos)
Cinco De Mayo is coming and this quick and easy dip will surely be a huge hit. Learn to make Refried Beans (Frijoles Refritos) that tastes just like Mexican refried beans and is made with only 7 ingredients.
Are Refried Beans Vegan?
Traditional refried beans are usually prepared with lard, but with this refried beans recipe, making your own vegan refried beans is easy.
Are Refried Beans Gluten-Free?
There’s no need to add any flour or other ingredient containing wheat to refried beans, and beans are naturally gluten-free, making this a perfect dish for those with a gluten-free diet.
Are Refried Beans Healthy?
Refried beans nutrition is downright amazing, and making refried beans from scratch only helps it even more. So what makes refried pinto beans so amazing for you?
Loads of protein, fiber, and vitamins and minerals that you need, and it is *naturally* low fat.
In fact, pinto beans contain substantial amounts of over 15 necessary vitamins and minerals, including but not limited to calcium, folate, manganese, potassium, and iron.
Read here about how healthy pinto beans are. In conclusion, vegetarian refried beans will be a great addition to your diet that your body will thank you for.
What Ingredients Are In Refried Beans?
- Olive Oil
- Red Bell Pepper
- Pinto Beans
How To Make Refried Beans?
Cooked and drained beans are mashed up, and then baked or fried with onion, garlic, and other spices, additional liquid if necessary. Traditionally this is when lard, bacon fat, or butter is added, but I use olive oil instead.
I also chose to do this recipe in a slightly different order, by sautéing my vegetables and spices. Then add them to the beans, therefore allowing the beans to soak in the flavor, then mashing.
What Kind of Beans Are In Refried Beans?
Traditionally, in the northern parts of Mexico, and in Tex-Mex cuisine, which is what we are used to, pinto beans are used.
These are what I used in this recipe, but in other parts of Mexico and Latin America, black beans, kidney beans, and other options are used.
As such, if you happen to not have pinto beans on hand or don’t prefer them, this recipe will taste just fine. In the US, the most common substitution is refried black beans.
- If you choose to use canned beans, use 2 (15 ounces) cans, and drain only one.
- You can also use 3 cups of cooked beans.
More Amazing Bean Recipes:
- Black Bean Burrito
- Chickpea Stew
- White Bean Soup
- Vegan Jamaican Stew Peas
- Jamaican Rice And Peas
- Southern Black-Eyed Peas
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- Energy: 121 kcal / 506 kJ
- Fat: 4 g
- Protein: 5 g
- Carbs: 16 g
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- For: 8 Servings
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 medium jalapeno pepper, deseeded and chopped or 1/4 teaspoon cayenne pepper
- 1/4 cup red bell pepper, diced
- 1/2 teaspoon ground cumin
- 3 cups cooked pinto beans, or 2 (15-ounce) cans
- 1/2 teaspoon salt
- Heat oil in a large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and jalapeno pepper, bell peppers, and cumin, and cook for a minute.
- Add the pinto beans along with the liquid from one can add salt to taste, and stir. Cook beans for about 2 minutes. Using a potato mash, mash beans to form a chunky paste or process in food processor.