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Vegetarian refried beans in white bowl with cilantro and lime wedge

Vegetarian Refried Beans

Make a batch of these vegetarian refried beans and use them to make easy dinners for days! They’re easy, super flavorful, packed with protein, and so much better than store-bought.
Course Side Dish
Cuisine Mexican
Keyword homemade refried beans, refried beans from scratch, vegan refried beans
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 235kcal


  • 1 tablespoon olive or avocado oil
  • 1 medium yellow onion , diced
  • 3 garlic cloves , minced
  • 2 chipotle peppers in adobo , minced
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 15- ounce cans pinto beans , drained and rinsed
  • ½ cup low-sodium vegetable broth or water
  • 1 teaspoon kosher salt
  • 1 lime , juiced


  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5-6 minutes. Add the garlic, chili powder, cumin and oregano and cook for 1 minute, until fragrant.
  • Add the beans and broth/water and bring to a simmer. Cover, reduce heat to low, and cook for 10 minutes, stirring every few minutes to prevent burning.
  • Remove the lid, add the lime juice and use a wooden spoon or potato masher to mash the beans to your desired consistency. Season to tase with salt, lime juice and/or adobo sauce for more spice.


Refried beans will last about 5 days in an airtight container in the fridge. Reheat them in the microwave or on the stovetop with a splash of broth to loosen them up a bit.


Calories: 235kcal | Carbohydrates: 40g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1253mg | Potassium: 669mg | Fiber: 12g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 4mg