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I put on my sensory scientist hat to find the perfect oil for replacing lard in this plant-based version of refried beans! Creamy, flavorful, and so easy to make, they’re made in one pot and come together in less than 20 minutes, making them a household staple. Be sure to see our notes on all the different ways they can be served!
save this recipe!Refried beans are something I look forward to at every Mexican restaurant, except (plot twist) they are almost always made with lard (animal fat).
But I’ve been experimenting (hellooo food science) to learn about coconut oil versus lard. Turns out they have very similar properties and overall fat content.
So I headed back to my beloved vegan refried beans, research in hand. Long story short, I made them with coconut oil and they were out of this world good. I’m stoked to share how to make them with you!
Why you’ll love it
- Made in one pot like many of my recipes which makes it so easy for busy days with less cleanup required.
- So creamy yet with that classic refried bean texture that you get from your favorite restaurant.
- Versatile since they can be used on soyrizo tacos, served on baked avocado tacos or eaten with vegan chorizo.
Reader rating
“The refried bean recipe was perfect! It was exactly the taste that I’ve been longing for! Rolled the beans up in a warm flour tortilla and WOW!!!” —Krista
Ingredients for refried beans
The ingredients for this dish are 9 pantry staple items. One is just water, so don’t be upset that I haven’t listed it below. Jump to the recipe card for the full quantities.
- Coconut Oil: I use refined coconut oil for the least coconut flavor, but any coconut oil will work just fine.
- White Onion: Mince your white onion for a mild sweetness. Yellow onion could be used here, too.
- Garlic: Fresh minced garlic is always best but if you use pre-minced garlic I would add a little bit more to make up for the less garlicky flavor.
- Spices: You will need classic Mexican spices, cumin, oregano, smoked paprika, salt, and cayenne pepper.
- Pinto Beans: Canned is fine, or you can cook your own pinto beans.
- Lime Juice: This adds a much-needed brightness and acidity that I bet you didn’t know you needed in refried beans!
pinto vs. other beans
While pinto beans are traditional, this recipe also works really well with black beans. Everything else in the recipe is the same, but the black beans just have a little more depth of flavor and a less creamy texture.
How to make Vegan Beans
The process to make vegan refried beans is quick and simple (just how I like my recipes)! Here’s a brief overview of how to make them. Jump to the recipe card for the full instructions.
- Make the flavor base by sautéing the coconut oil, spices, onion, and garlic together.
- Add the beans to the base with water and cook.
- Mash the beans slightly.
- Serve with a splash of lime juice. This highlights all the other flavors!
it’ll get thicker!
Due to the starches of the beans being released as you mash them, they will continue to thicken as they cool.
variations
I wanted to keep this recipe relatively classic so you could customize with heat or smokiness as desired. Some of my favorite additions are:
- Chipotle chilies in adobo instead of cayenne pepper
- Canned hatch green chilies
how to serve refried beans
I am of the opinion that refried beans are delicious anywhere and anytime. If you need some more concrete examples though, here are my favorite pairing ideas!
- Bean and Cheese Tacos are a staple of any Texan diet, and now they can be in yours!
- Homemade Tortilla Chips can be dipped into salsa and refried beans.
- Huevos Rancheros plus a schmear of vegan refried beans are perfect for breakfast!
20-Minute Vegan Refried Beans
Ingredients
- 2 Tbsp coconut oil, 28 g
- ½ medium white onion, about 1 cup diced
- 4 cloves garlic, minced
- 1 tsp each cumin, oregano, smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper
- 2 15-oz cans pinto beans, drained and rinsed, 425 g each
- 1 cup water, 236 mL
- 1 Tbsp lime juice, 15 mL
Instructions
- Flavor Base: Heat 2 Tbsp coconut oil in a saute pan over medium heat. Add ½ medium white onion (diced) and cook until soft, about 3 to 5 minutes. Add 4 cloves garlic (minced), 1 tsp each cumin, oregano, smoked paprika, ½ tsp salt, and ¼ tsp cayenne pepper. Continue cooking for a minute, until garlic is fragrant.
- Beans: Add 2 15-oz cans pinto beans and 1 cup water. Bring to a gentle simmer, cover, and cook for 10 minutes.
- Mash: Using a potato masher or fork, roughly mash the beans. They will continue to thicken once cooled, but if they're too runny for your preference, continue cooking for a few minutes, uncovered, to thicken.
- Serve: Stir in 1 Tbsp lime juice and serve warm!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
The refried bean recipe was perfect! It was exactly the tast that I’ve been longing for! Rolled the beans up in a warm flour tortilla and WOW!!!!!!!
I’m so happy to hear it, Krista! Enjoy!! 😀
Hi Sarah!
My favorite beans are Anasazi Beans, from here in SW Colorado. Similar to pintos. I know you can get them on the Front Range.
Have you tried them? I’ll bet you’ll love them.
Have a great day!
Pamela Joy
Oooh I’ll need to try those!! Thanks for the tip! 😀
How big is a serving?
I just counted a serving as 1/4 of the recipe, which should be about 1/3 to 1/2 cup.
Great and yummy! Taco Tuesday today so this will pair well. Had no idea HOW Easy it was to make refried beans. Thanks Sarah and crew. Delicious!
I’m so happy you liked it Kari! Happy cooking!
Sorry I thought I left a review, but realized I only did on Insta – trying to get as many recipes in before 13 Feb.
Anyway, these are great, so fast and easy. I didn’t have pinto, so I used one can of black and one of great northern – so good. Thanks Sarah and crew!!!
Can another kind of beans be used, such as garbanzo, kidney, etc.?
Kidney beans would likely work well here!