Description
These vegan refried beans (frijoles refritos) are creamy, flavorful, and easy to make using canned pinto beans. Cooked on the stove or in a crockpot, they make a perfect side dish or filling for your favorite Mexican and Tex-Mex meals.
Ingredients
- 2 (15.5-ounce) cans of pinto beans, drained and rinsed
- 3 tablespoons of olive oil
- 1 small red onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of dry Mexican oregano
- 1 teaspoon of paprika
- 1 cup of water
- Salt and pepper to taste
Instructions
- Rinse and drain the pinto beans and set them aside.
- Heat olive oil in a medium pan with a lid over medium-high heat.
- Add the diced onion and minced garlic, and sauté for 20 seconds, stirring constantly.
- Reduce the heat to medium-low, then add cumin, oregano, and paprika. Stir continuously and cook for 10 seconds.
- Add the beans and stir well to coat them in the spices.
- Pour in the water, increase heat to medium-high, and bring to a boil. Cover with a lid, reduce heat to a simmer, and cook for 30 minutes, checking every 10 minutes to prevent sticking.
- Remove the lid, raise heat to medium-high, and mash the beans with a wooden spoon while stirring. This helps thicken the mixture and evaporate excess water.
- Continue mashing and stirring until the desired consistency is reached.
- Season with salt and pepper to taste, and serve hot.
Notes
- Finely dice the onion so it blends into the beans seamlessly.
- Adjust texture by using a spoon or potato masher for chunkier beans, or a blender for smooth ones.
- Add more water or broth for a thinner consistency if desired.
- Taste and adjust seasonings at the end of cooking to suit your preference.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 4g
- Sodium: 604mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
