Vegan Refried Beans Recipe -
Vegan Refried Beans Recipe
  • READY IN 15 mins

Vegan Refried Beans

Recipe by  

"Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2003

these ended up being a little too bland for my taste, but with a LOT of chili powder and some salt, they were very good.

Most Helpful Critical Review
Jan 26, 2003

I found that this recipe is geared toward tomato-lovers. For those who want a less tomatoey refried beans recipe, my suggestion would be to cut back on the amount of tomato paste used. Otherwise, it was quick and easy.


11 Ratings

Jun 28, 2006

I agree that less tomato paste and broth should be used. I plan to try this recipe again, but reduce each of those ingredients by about half.

Nov 09, 2009

Delicious! I had a 'mexican night' for my family and friends and made these along with enchiladas, guacamole, salsa, tortilla chips, etc. They were a huge hit and a great healthy alternative to the canned kind. I followed the recipe exactly and loved it, although i did find it needed to be cooked a little longer - closer to about 20-25 mins to make sure the liquid cooked out enough to reach the desired consistantly.

Apr 20, 2006

I agree that you don't need nearly as much tomato paste nor broth. The flavor wasn't too bad, but I think I'll just stick to the canned stuff.

May 28, 2003

Too runny. . .but, you might be able to add sour cream and make a good bean dip. Thanks, Nannie

Jan 12, 2012

My husband made this to go into a burrito. It was more like a bean soup than refried beans. Good flavor after adding salt.

Aug 30, 2011

a great foundation recipe that you can adapt to your mood. My only critique is you most definitely need salt and pepper. I followed the proportions in the recipe. Once I added salt it did not taste overly tomato-y


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 11.1 g
  • 44%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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