Refried Beans Vegan Recipe

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Refried Beans Vegan Recipe

Just Now 1 onion, diced 1 (15 ounce) can pinto beans, drained 3 tablespoons tomato paste chili powder to taste 1 cup vegetable broth Add all ingredients to shopping list Directions Instructions Checklist Step 1 Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth.

Rating: 3.8/5(16)
Total Time: 15 mins
Category: Side Dish, Beans And Peas
Calories: 202 per serving

Preview / Show more

See Also: traditional mexican refried beans recipeShow details

7 hours ago How to Make Vegetarian Refried Beans Start by heating up your oil in a large skillet, then add an onion. Sauté the onion for about 5 minutes, just …

Rating: 5/5(1)
Total Time: 25 mins
Category: Side
Calories: 174 per serving
1. Coat the bottom of a large skillet with the oil and place it over medium-high heat.
2. Give the oil a minute to heat up, then add the onion. Sauté the onion for about 5 minutes, until soft and beginning to brown.
3. Add the garlic, cumin, and oregano to the skillet. Cook everything for about 1 minute, until the garlic becomes very fragrant.
4. Stir in the beans and water. Raise the heat and bring the water to a boil.

Preview / Show more

See Also: Recipe refried beans vegetarianShow details

3 hours ago easy vegan refried beans recipe. The hardest part of this recipe is the waiting. Cooking dry beans just takes time. End of story. For this beans

Rating: 5/5(1)
Total Time: 1 hr 30 mins
Cuisine: Mexican
Calories: 232 per serving
1. Place beans in a large bowl and cover with water by a couple inches. Leave to sit on the counter overnight. You can skip this step but it will cut the cook time in half.
2. Drain beans in a colander and rinse well. Pick out any rocks. Place in a large pot cover with water by 3-4 inches.
3. Cut onion in half then cut one of those halves into two pieces. Add those to the beans along with 4 cloves of the peeled garlic.
4. Bring to a boil then reduce the heat to a low simmer. Cover, but lift the lid to stir occasionally making sure the beans aren’t sticking to the bottom of the pot. If the water level is getting too low and the beans are starting to show, bring another couple cups of water to a boil then add it to the pot.

Preview / Show more

See Also: best vegan refried bean recipeShow details

1 hours ago Vegan Refried Beans recipe that is quick and easy to pull together in under 20 minutes. All you need is 7 simple ingredients. (Gluten-Free, Vegan, …

Rating: 4.3/5(10)
Category: Side Dish
Cuisine: Mexican
Total Time: 20 mins

Preview / Show more

See Also: Recipes with refried beansShow details

4 hours ago This vegan refried beans recipe uses simple seasonings to get big flavor. You’ll saute the garlic in olive oil, then add the beans and spices and …

Reviews: 2
Category: Side Dish
Cuisine: Mexican
Total Time: 20 mins
1. Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
2. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
3. Turn the heat to medium low and carefully add the beans (liquid hitting oil can cause it to spit!), 1/2 cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally, adding the remaining 1/4 cup can liquid when it starts to become drier. (How long you cook will depend on the bean brand or whether you’re using beans cooked from dry.) When the liquid gets thick and the beans become easy to mash, remove from the heat. Mash with a potato masher (or a fork) until the desired texture is reached. If you’d like to loosen up the texture, add more water. Serve immediately.

Preview / Show more

See Also: spicy vegan refried beans recipeShow details

5 hours ago Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to …

Rating: 4.4/5(150)
Total Time: 4 hrs 30 mins
Category: Side Dish, Beans And Peas
Calories: 161 per serving
1. Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
2. Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.

Preview / Show more

See Also: Vegetarian RecipesShow details

2 hours ago Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook …

Rating: 4.9/5(246)
Calories: 194 per serving
Category: Side Dish
1. In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
2. Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
3. Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
4. Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

Preview / Show more

See Also: Cookie RecipesShow details

1 hours ago This quick and easy refried bean burger is made with canned refried beans making it convenient to make on a weeknight meal. These are …

Rating: 5/5(6)
Total Time: 30 mins
Category: Sandwich
Calories: 176 per serving
1. Heat oil in a saute pan; add the onions and cook until lightly browned around the edges, about 5 minutes.
2. Add ginger + garlic paste and cook for another minute. Turn off the heat and set aside to cool slightly.
3. In a large mixing bowl, combine the refried beans, chickpea flour, oat flour,bread crumbs, chole masala, red chili powder and salt. Mix well.
4. Add the onion mixture and mix well to form a mixture that holds together when squeezed. If the mixture is too wet, add more oat flour or bread crumbs to absorb the moisture.

Preview / Show more

See Also: Vegan RecipesShow details

2 hours ago This refried beans recipe is vegan, and it can be served to anyone! Refried Beans Recipe (Quick, Easy & Vegan) Nancy Lopez-McHugh & MexicanMadeMeatless.com. …

Ratings: 4
Calories: 221 per serving
Category: Main Course, Side Dish
1. Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
2. Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
3. Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Preparation. Preheat your oven to 300°F. Place your tortillas onto a sheet pan lined with parchment paper and set them aside. Into a small pan add your refried beans and your meat substitute and

Servings: 6
Estimated Reading Time: 1 min

Preview / Show more

See Also: Egg Recipes Vegan RecipesShow details

5 hours ago How To Make Vegan Refried Beans Saute. In a medium sauce pan, heat oil or water, saute onions for 5 minutes, add garlic saute for 1 more …

Rating: 5/5(1)
Total Time: 20 mins
Category: Side
Calories: 134 per serving
1. In a medium sauce pan, heat oil or water, saute onions for 5 minutes, add garlic saute for 1 more minute.
2. Add in the beans, spices and water, bring to a simmer, and cook for 5 minutes.
3. My favorite way to puree the beans is using an immersion blender. You can also mash them using the back of a fork or slotted spoon, or potato masher. But I find the stick blender does the best at breaking down the beans into a nice creamy texture. Use your preferred method.

Preview / Show more

See Also: Vegan RecipesShow details

4 hours ago Rinse and drain one of the cans of beans and add to a pot. Add the second can into the pot with the juices. If you use homemade beans, save about ½ cup of juice to add to …

Rating: 5/5(1)
Total Time: 10 mins
Category: Side Dish
Calories: 76 per serving
1. Rinse and drain one of the cans of beans and add to a pot. Add the second can into the pot with the juices. If you use homemade beans, save about ½ cup of juice to add to the pot. Also, add about ½ teaspoon of cornstarch to mimic the thickness.
2. Add the rest of the ingredients into the pot. Bring to a boil and cook about 5 minutes until hot and bubbling.
3. Remove from heat, and allow to cool for another 5 minutes. Then add to a food processor.
4. Blend until you get a refried bean texture.

Preview / Show more

See Also: Egg Recipes Vegan RecipesShow details

3 hours ago A basic refried bean recipe flavored with onion, garlic, jalapeño, and chipotle. 100% vegan. Note: To make using canned beans, replace the dried pinto beans with 2 (15-ounce) cans of cooked pinto beans, drained and rinsed. Start with step 2. Dry beans can also be cooked in a pressure cooker. To cook in a pressure cooker, skip the soaking step.

Preview / Show more

See Also: Vegan RecipesShow details

8 hours ago This homemade refried beans recipe takes 15 minutes to make and also vegan and oil-free! In addition, it is easy, healthy, gluten-free, and plant-based! Ingredients Scale 1 …

Cuisine: Mexican Inspired
Total Time: 15 mins
Category: Side Dish
Calories: 111 per serving
1. Heat a large pan or a skillet over medium heat. Add a couple of tablespoons of water. When the water is hot, add the diced onions and cook until translucent for 5 minutes. Keep adding a splash of water if onions are getting too dry.
2. When the onions are caramelized, add the pinto beans (including the liquid in the cans), garlic, diced chipotle pepper, a little bit of adobo sauce and salt. Continue cooking for another 5-8 minutes.
3. If the beans are getting dry, keep adding a splash of water to keep them moist but not watery.
4. Keep stirring the pinto beans and mash them using the back of the spoon or potato masher.

Preview / Show more

See Also: Vegan RecipesShow details

1 hours ago Here is a step-by-step guide on how to make these perfect refried beans! In a medium skillet over medium heat, add in the olive oil. Once warmed, add in the minced garlic …

Rating: 5/5(2)
Total Time: 8 mins
Category: Sides
Calories: 128 per serving
1. In a medium skillet over medium heat, add in the olive oil. Once warmed, add in the minced garlic and sauté until softened, about 2 t0 3 minutes.
2. Add in the pinto beans, water, lime juice, onion powder, and chipotle chili powder, Mix through and then using a fork or a potato masher, mash the mixture together until it reaches your desired consistency. Add more water if needed to reach your desired consistency.
3. Taste the refried beans add salt and additional seasonings as desired. Enjoy!

Preview / Show more

See Also: Vegan RecipesShow details

Just Now Preparation Heat a medium saucepan on medium-high heat. Once heated, add the olive oil, garlic, and onion. Saute until the onion begins to become …

Estimated Reading Time: 1 min

Preview / Show more

See Also: Vegan RecipesShow details

8 hours ago Add cooked (or drained and rinsed canned) pinto beans, chili powder, chipotle chili pepper, cumin, oregano, salt (see "Notes" below) and black pepper. Stir and cook for a …

Ratings: 6
Category: Main Course
Servings: 8
Total Time: 20 mins
1. Heat olive oil and 1 tablespoon of butter in a 12-inch non-stick frying pan over medium heat.
2. Once butter has melted, add minced onion and cook, stirring often, until softened, about 5 minutes.
3. Add garlic, give it a little stir, and cook 1 minute.
4. Add cooked (or drained and rinsed canned) pinto beans, chili powder, chipotle chili pepper, cumin, oregano, salt (see 'Notes' below) and black pepper. Stir and cook for a minute or so to get those spices going.

Preview / Show more

See Also: Vegetarian RecipesShow details

2 hours ago Add the beans, ground cumin, salt and red pepper flakes, stir and cook over medium heat for 2 to 3 minutes, stirring frequently. Add the water and shmmer for 5 to 10 …

Rating: 5/5(1)
Total Time: 20 mins
Category: Entrées
Calories: 180 per serving
1. Heat the oil in a skillet and cook the garlic and onion over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. If you’re oil-free, just use some water or vegetable stock instead of the oil.
2. Add the beans and spices (cumin, salt and red pepper flakes), stir and cook over medium heat for 2-3 minutes, stirring frequently.
3. Add the water and simmer for 5-10 minutes more, stirring occasionally.
4. Finally, mash the beans using a potato masher, a fork or an immersion blender (my favorite one).

Preview / Show more

See Also: Vegan RecipesShow details

7 hours ago Cook the beans in a saucepan with some water (the water must cover the beans) for a few minutes until they’re hot. Drain the beans and place them in a mixing bowl with the …

Rating: 5/5(7)
Total Time: 10 mins
Category: Sides Dish
Calories: 183 per serving
1. Cook the beans in a saucepan with some water (the water must cover the beans) for a few minutes until they’re hot.
2. Drain the beans and place them in a mixing bowl with the rest of the ingredients and blend with an immersion blender. You can also use a potato masher.
3. Store in the fridge in a sealed container for up to 4 days.

Preview / Show more

See Also: Vegan RecipesShow details

Just Now Step 2. Heat oil in a large skillet or sauté pan on medium heat, add onions if using and cook until soft. Add garlic and the chiles, and stir for a moment until fragrant. Step 3. Add the drained beans, plus a little bit of the cooking liquid. Use a bean masher or potato masher to smash the beans, adding small amounts of cooking liquid only as

Preview / Show more

See Also: Vegan RecipesShow details

4 hours ago Step 2: Add the black beans and aquafaba. Stir and raise the heat to medium high. Let the mixture simmer for 20 minutes uncovered or until 2/3rds of the liquid is left. You …

Rating: 5/5(3)
Total Time: 35 mins
Category: Appetizer, Dip
Calories: 17 per serving
1. Heat oil in a large deep skillet. While the oil is heating dice the onion and press the garlic with a garlic press or mince by hand. Add onions to the pan and saute for 10 minutes stiring often to make sure they don't burn. Once translucent add the garlic and cumin to and saute for another 5 minutes. Lower the heat so the garlic does not burn.
2. Add the beans and liquid and stir. Simmer uncovered for about 25 minutes or until 1/3rd of the cooking liquid evaporates. Transfer to a food blender and process until smooth. Season to taste with lemon juice and salt.

Preview / Show more

See Also: Vegan RecipesShow details

5 hours ago Bring the Refried Beans to Room temperature. Place in individual serving or small or big serving FREEZER FRIENDLY CONTAINERS. Place the lid tightly and freeze these. …

Rating: 4.3/5(21)
Category: Side Dish
Cuisine: American, Mexican, Tex Mex
Total Time: 1 hr
1. Place the inner pot inside the Instant Pot and plug it in.
2. Rinse the dry pinto beans in clean water. Add these to the Inner pot along with Taco Seasoning and Salsa. I have used chunky medium hot salsa. You may use any kind and brand salsa. Also you may choose to use mild or hot salsa.
3. Add 5 cups of water to the pot. Close the lid. Set the valve on SEALING. Press the Pressure Cook/Manual Button and set it to HIGH/MORE. Set the timer for 60 minutes.
4. If you are wondering that 60 minutes is too long, then it is not. For refried beans, we need beans to be cooked soft and ready to be mushed. Hence 60 minutes.

Preview / Show more

See Also: Instant Pot Recipes Vegan RecipesShow details

3 hours ago Instructions. Place dried beans in a pot and cover with water. Soak overnight. Drain and discard water and place in a large pot. Add 6 cups fresh water, vegetable bullion …

Rating: 5/5(4)
Category: Side Dish
Cuisine: Mexican
Total Time: 10 hrs
1. Place dried beans in a pot and cover with water. Soak overnight. Drain and discard water and place in a large pot.
2. Add 6 cups fresh water, vegetable bullion broth cube, and bay leaf.
3. Cover with a lid and cook until very tender (about 1 ½ – 2 hours), stirring occasionally. May replace liquid lost to evaporation. Should not be overly dry, should have a nice broth of liquid when done cooking. Season with salt and pepper as desired. Remove from heat, cover, and set aside.
4. When beans are almost done cooking, heat olive oil in a large cast iron or non-stick skillet.

Preview / Show more

See Also: Vegetarian RecipesShow details

6 hours ago Refried Beans Vegetarian and Vegan. Not all refried beans are created the same. Many traditional refried beans are made with lard. Which is not a vegetarian or vegan safe ingredient. Just soak beans overnight, then cook with seasonings until tender. Place the beans in a large saucepan, and cover with an inch of water.

Preview / Show more

See Also: Vegetarian RecipesShow details

9 hours ago Add onion and cook until fragrant, around 5 minutes. Add garlic, cumin, and paprika and cook for 30 seconds. Add beans and stock and cover with a lid. Cook, untouched …

Rating: 5/5(1)
Total Time: 18 mins
Estimated Reading Time: 5 mins
Calories: 149 per serving
1. Heat the olive oil in a medium saucepan over medium heat. Add onion and cook until fragrant, around 5 minutes. Add garlic, cumin, and paprika and cook for 30 seconds.
2. Add beans and stock and cover with a lid. Cook, untouched for around 7 minutes.
3. Remove lid and with the help of a wooden spoon or fork mash most of the beans. Cook for 3 more minutes stirring constantly.
4. Serve with cilantro and a splash of lime juice.

Preview / Show more

See Also: Vegan RecipesShow details

7 hours ago Chuck- I have been WFPB for over almost 2 years now, and have made COUNTLESS recipes over that time for refried beans (fat free/vegan) – …

Rating: 5/5(31)
Category: Side Dish
1. Use SAUTE mode LESS setting on your Instant Pot to sweat onion, garlic, and jalapeño
2. When veggies have softened, turn OFF IP and add rinsed beans, veggie broth, water, and seasoning
3. Attach lid, set to SEALING, and use MANUAL mode for 30 minutes
4. When finished, allow to naturally vent for 10 minutes and then carefully release remaining pressure.

Preview / Show more

See Also: Instant Pot Recipes Vegan RecipesShow details

2 hours ago 1 15oz can refried beans (~2 cups homemade) 1 cup salsa 4 oz vegan cream cheese 1 cup vegan cheddar shreds 1 tsp chili powder 1/2 tsp ground cumin optional …

Rating: 4.8/5(11)
Total Time: 40 mins
Category: Dip
Calories: 129 per serving
1. Mix together all of the ingredients except for the garnishes.
2. Oven: put the dip in an oven-safe dish and bake at 375 ºF covered for 30-40 minutes or until the cheese is melted and the dip is hot and bubbly. Stir occasionally.Stovetop: warm the dip in a pot over medium low heat (covered), stirring occasionally, until the cheese has melted and the dip is hot and bubbly.
3. Garnish with cilantro and jalapeños (optional) and serve warm with tortilla chips to dip!

Preview / Show more

See Also: Vegan RecipesShow details

9 hours ago Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and season with salt and black pepper. Cook, stirring occasionally, until the onion is soft and …

Cuisine: Mexican
Total Time: 25 mins
Category: Side Dish
Calories: 305 per serving
1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and season with salt and black pepper. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
2. Reduce heat to medium and add beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using. Cook, stirring occasionally, until the beans are heated through and start to break apart slightly, approximately 8-10 minutes.
3. Remove from heat and puree beans with a potato masher until almost smooth.

Preview / Show more

See Also: Vegetarian RecipesShow details

8 hours ago An easy seasoned refried bean recipe; vegan and oil-free. Ingredients onion (red, white or sweet), 1/2 cup finely chopped garlic, 2 cloves minced dried oregano, 1/2 tsp chili …

Cuisine: Mexican
Total Time: 30 mins
Category: Main
Calories: 85 per serving
1. Over medium heat, start with water sautéing the onions in a non-stick skillet. Use very small amounts of water to keep the onions from sticking but never too much to saturate them to where they are steaming.
2. Once your onions are soft (approximately 10 minute cooking time), add your garlic and seasonings (minus salt, pepper and miso). Add a little splash of water--enough to be able to mix the seasonings into the onions and garlic. Stir for 1-2 minutes.
3. Add your rinsed & drained beans and vegetable broth. Bring to a simmer. Reduce temperature and continue to simmer for 10-15 minutes; stir often.
4. Remove from burner. Stir in the miso.

Preview / Show more

See Also: Vegan RecipesShow details

6 hours ago Using a fork, potato masher, or immersion blender mash the beans until smooth. If they are too dry, add 1 or 2 Tablespoons of water until they are soft and smooth like mashed …

Ratings: 4
Category: Side Dish
Cuisine: Mexican, Vegan
Total Time: 30 mins
1. Bring a large skillet to a medium heat. Add oil to the skillet and sauté onions and garlic a few minutes, until fragrant and translucent.
2. Add drained black beans to the skillet along with 3/4 cup water, ancho chili powder, cumin, oregano, and salt.
3. When the water begins to simmer, lower the heat and continue cooking for about 15 minutes until most of the water has been absorbed, except for a couple of tablespoons.
4. Using a fork, potato masher, or immersion blender mash the beans until smooth. If they are too dry, add 1 or 2 Tablespoons of water until they are soft and smooth like mashed potatoes, but not too watery. If they are too liquidy, keep cooking until they reach your preferred texture.

Preview / Show more

See Also: Vegan RecipesShow details

3 hours ago REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until …

Rating: 5/5(8)
Calories: 151 per serving
Category: Side
1. CANNED: If starting with canned beans, simply open cans and set aside. As the original recipe is written, about 2 15-oz (425-g) cans will yield 3 cups cooked beans.
2. FROM SCRATCH: If cooking pinto beans from scratch, we recommend this recipe, which yields 5 cups cooked beans. We recommend reducing the serving size to six 1/2-cup servings (rather than 10 servings), which would yield 3 cups cooked beans. The spices and diced tomatoes with green chilies are optional.
3. INSTANT POT: If cooking pinto beans in an Instant Pot, we recommend following this recipe but swapping the black beans for pinto beans. Be sure to save any leftover cooking liquid.
4. REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender — about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.

Preview / Show more

See Also: Free RecipesShow details

7 hours ago Add beans and let simmer until almost dry, 3 to 4 minutes. Add salt, remove from heat, and mash beans with back of a wooden spoon. Let cool to room temperature. 3. Remove masa from refrigerator and tear off a chunk about size of a golf ball. Roll into a ball and press with fingers, flattening and forming into a small bowl.

Preview / Show more

See Also: Vegan RecipesShow details

4 hours ago Add one can of vegan refried beans (or use 2 cups of homemade!), nacho cheese (make my homemade recipe or buy some here), canned fire roasted diced green chilis, and a …

Rating: 5/5(14)
Total Time: 5 mins
Category: Appetizer, Snack
Calories: 32 per serving
1. Grab a bowl. Add one can of veg refried beans (or use 2 cups of homemade!), vegan nacho cheese sauce, canned fire roasted diced green chilis, and seasonings - chili powder, garlic and onion powder, crushed red pepper, dried cumin, and salt.
2. Mix it all together until well combined! Top with pico de gallo for garnish if you like and serve with a generous helping of corn tortilla chips!
3. This dip can be served at room temp or oven hot. To heat, place dip mixture in oven safe dish and cover with foil. Bake at 375 for 20-25 minutes or until hot and bubbly!

Preview / Show more

See Also: Vegan RecipesShow details

9 hours ago Are refried beans vegetarian? Many popular refried beans recipes contain lard. Using lard in the recipe makes the beans not vegetarian. However, my recipe does not call …

Ratings: 42
Calories: 177 per serving
Category: Side Dish
1. Add all of the ingredients, except for the salt and pepper to the crock-pot.
2. Cook on high for 9 hours. At this point, the beans will be tender and a bunch of them will have popped open.
3. Use an immersion blender to puree the beans until smooth. Add more water as needed, or if you're feeling decadent add a couple tablespoons of butter! Season with salt and pepper to taste. Serve with shredded Mexican cheese (optional).

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Refried Black Beans Recipe - Vegetarian Times great www.vegetariantimes.com. Preparation. Heat oil in skillet over medium heat. Add onions, garlic and jalapeño, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes.

Preview / Show more

See Also: Vegetarian RecipesShow details

9 hours ago This, my friends, is the most epic vegan refried bean dip of all time. It’s got FOUR layers of awesome Mexican goodness, is totally addicting, BUT it’s still super healthy …

Rating: 5/5(1)
Calories: 127 per serving
Category: Dip, Side Dish
1. Add the refried beans to a small sauce pot and heat on medium low until smooth and cream (you might have to add a touch of water to get it to smooth out).
2. Transfer the beans to a large bowl and smooth the layer with a spoon. Now it's time to layer the rest of the dip: add the queso, then quinoa, then guacamole and top it all with the pico.
3. Serve immediately with your favorite chip or cracker!

Preview / Show more

See Also: Appetizer Recipes Vegan RecipesShow details

7 hours ago Heat a large pan or a skillet over medium heat. Add a couple of tablespoons of water. When the water is hot, add the diced onions and cook until translucent for 5 minutes. …

Cuisine: Mexican-Inspired
Total Time: 10 mins
Category: Side Dish
Calories: 116 per serving
1. Heat a large pan or a skillet over medium heat. Add a couple of tablespoons of water. When the water is hot, add the diced onions and cook until translucent for 5 minutes. Keep adding a splash of water if onions are getting too dry.
2. When the onions are caramelized, add the black beans (including the liquid in the cans), garlic, diced chipotle pepper, a little bit of adobo sauce, and salt. Continue cooking for another 5-8 minutes.
3. If the beans are getting dry, keep adding a splash of water to keep them moist but not watery.
4. Keep stirring the black beans and mash them using the back of the spoon or a potato masher.

Preview / Show more

See Also: Vegan RecipesShow details

Just Now How to use them. They are a must in vegan 7 layer dip, layered alongside non-dairy cream cheese, pico de gallo, and shredded vegan cheese.; Add dollops to breakfast …

Ratings: 3
Calories: 112 per serving
Category: Side Dish
1. Bring a large skillet to a medium heat. Add oil to the skillet and sauté onion and garlic a few minutes, until fragrant and translucent.
2. Add pinto beans to the skillet along with water, ancho chili powder, cumin, oregano, salt, and pepper.
3. When the water begins to simmer, lower the heat and continue cooking for about 15 minutes until most of the water has been absorbed, except for a couple of tablespoons.
4. Using a fork, potato masher, or immersion blender mash the beans until smooth. If the beans are too dry, add water by the tablespoonful until they are soft and smooth like mashed potatoes, but not too watery. If the beans are too liquidy, keep cooking until they reach your preferred texture.

Preview / Show more

See Also: Vegan RecipesShow details

1 hours ago Quick & Easy Fat Free Refried Beans Quick & Easy Fat-Free Refried Beans Brand New Vegan. This is probably THE easiest recipe I’m ever going to post. Seriously. And …

Rating: 5/5(1)
Category: Beans
Cuisine: Mexican
Total Time: 30 mins
1. Add refried beans to a small saucepan and heat on LOW
2. Add salsa and stir to combine
3. Drain and rise the pinto beans then gently stir them in
4. Add peppers and stir to combine

Preview / Show more

See Also: Vegan RecipesShow details

3 hours ago This vegan refried beans recipe is intended to go with our vegan scrambled eggs recipe. But now, I also serve them with a handful of different dishes like tacos, burritos, sautéed veggies, etc. Moral of the story, make sure you've included cumin in vegan refried beans. Let me tell you, it's an absolute life saver…at the very least a social

Rating: 5/5(1)
Category: Sides
Servings: 2
Total Time: 5 mins

Preview / Show more

See Also: Vegan RecipesShow details

4 hours ago After a quick roasting of the corn and veggies, refried bean quesadillas are easy to make in just a few minutes for a healthy and delicious vegan dinner. Step 1: Combine the …

Cuisine: Tex Mex
Total Time: 40 mins
Category: Appetizer, Main Course, Snack
Calories: 397 per serving
1. Preheat oven to 425° F oven or 220° C.
2. In a large bowl combine corn, peppers, onion and jalapeno. Drizzle with olive oil, add salt and pepper to taste and toss to coat all the veggies.
3. Lay the vegetables out on a baking sheet and place into a hot oven to cook. Cook for 15 minutes, stirring occasionally. When ready, remove from the oven and set aside. Reduce the oven temperature to 400° F or 180° C.
4. Layout flour tortillas on a flat surface. Use a spoon or spatula to spread ½ cup of beans over the top of each tortilla. Transfer to a baking tray, placing the side with the beans facing up. Then add the cooked vegetables on one half of each tortilla. Fold the empty half over the top of veggies, pressing down gently.

Preview / Show more

See Also: Vegan RecipesShow details

4 hours ago Instructions. Rinse and drain the beans. Put the pinto beans in a large pot with water to cover, about 6 cups of water. Let the pot set all day or overnight and the beans will …

Rating: 4.8/5(11)
Total Time: 5 hrs 15 mins
Category: Side Dish
Calories: 319 per serving
1. Rinse and drain the beans.
2. Put the pinto beans in a large pot with water to cover, about 6 cups of water.
3. Let the pot set all day or overnight and the beans will plump up.
4. Drain water from the beans and put the beans into a slow cooker.

Preview / Show more

See Also: Slow Cooker Recipes Vegan RecipesShow details

6 hours ago Stir in the spices for 2 mins, followed by the tomato paste, maple syrup and vinegar. Add the beans and water and simmer for about 15 minutes. Use an immersion blender to make a smooth soup, add salt and adjust taste, add more water if necessary. Toast the tortilla in a pan from both sides and slice it.

Rating: 5/5(1)
Category: Lunch, Dinner
Servings: 4
Total Time: 5 mins

Preview / Show more

See Also: Soup Recipes Vegan RecipesShow details

Just Now Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid evaporates, 7 to 10 minutes. Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring. Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.

Servings: 4
Calories: 275 per serving
Category: Sides & Salads

Preview / Show more

See Also: Vegetarian RecipesShow details

4 hours ago Make a Bean Bowl with warm refried beans as the base, top with crumbled queso fresco ( or feta) tomatoes, cucumbers, avocado, cilantro, drizzled with olive oil– or simply …

Rating: 5/5(8)
Total Time: 2 hrs 15 mins
Category: Vegan Side Dish
Calories: 174 per serving
1. Place beans in a bowl or pot and pour 5 cups of water over top. Let them sit on the counter overnight or for 8 hours, until they will swell and double in size. Drain.
2. Place soaked beans in a large pot with 5 cups of fresh water. Add salt, cumin, chili powder and bay leaves. Bring to a boil over high heat. Cover and turn heat to low then simmer gently until tender, about 2 hours.
3. Drain the beans , reserving the cooking liquid, and removing the bay leaves.
4. Place them in the food processor with the additional salt and spices. Add 1- 1 ½ cups of the cooking liquid into the food processor and puree until smooth. Add a couple tablespoons of olive oil to the puree, if you like for extra richness and delicious flavor.

Preview / Show more

See Also: Instant Pot RecipesShow details

5 hours ago Place the beans in the bowl of the slow cooker, add the onions, garlic, cumin, chili powder, jalapeno, bay leaves, salt, pepper and liquids. Slow cook the beans. Set the slow cooker on HIGH for 8 – 10 hours. Drain the beans. Let the beans cool a few minutes and drain the liquids, reserving up to 2 cups.

Rating: 5/5(1)
Category: Side
Calories: 98 per serving

Preview / Show more

See Also: Slow Cooker Recipes Vegan RecipesShow details

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

Do refried beans have gluten in them?

Dried beans are gluten free and can be used to prepare refried beans at home. Boil the beans until soft, then blend with olive oil, salt, pepper, onions, tomato paste, garlic, jalapeno, cumin and chili powder. Experiment with your own combination of spices to create a gluten-free version.

Are refried beans actually fried?

Refried Beans aren’t beans that are actually fried. Frijoles refritos as they are known in spanish really means “well-fied beans”, not “fried-again beans”. This dish after being boiled and then mashed. The beans are sometimes baked, sometimes fried, but most often they are simply served without a second cooking.

Do canned refried beans go bad?

Refried beans potentially go bad if they are left in the refrigerator for more than four days. The beans retain their best quality for one to two months in the freezer. Storing refried beans in cans is not advisable.

Are refried beans really fried twice?

Therefore, frijoles refritos means “well-fried beans.” It is fair to say, however, that although they are not fried twice, they are cooked twice. To make refried beans you soak beans for around 8 hours and cook them in water, usually with onion, until soft.

Most Popular Search