Vegan Refried Beans

Vegan Refried Beans

10

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

15 m servings 202 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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

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. Otherwi...

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. Otherwi...

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.

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.

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 ...

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.

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

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

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...

Easy and flavorful!