Vegan Refried Beans
Creamy, smoky, and deeply savory, these refried beans are the kind of versatile staple that earns a permanent spot in your weekly rotation. The secret is building real flavor from the ground up — softened white onion, toasted garlic, cumin, chili powder, and smoked paprika all come together in olive oil before the beans ever hit the pan. A splash of fresh lime juice at the end brightens everything up and keeps the flavors lively rather than flat. Many store-bought versions sneak in lard or other animal fats, so making your own is the only way to be truly sure what's in the bowl. The reserved bean liquid is the real trick here — adding it gradually lets you dial in exactly the thick, spreadable consistency you want, whether you're loading up a burrito or spreading it across warm tortillas. This recipe makes six generous servings, so it's just as practical for a weeknight dinner as it is for feeding a crowd.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cans (15 oz each) pinto beans, drained, liquid reserved
- 3 tbsp olive oil
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Drain the pinto beans over a bowl and set the reserved liquid aside — you will use it to adjust the consistency of the beans.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!