Homemade Cumin-Spiced Refried Beans (Vegan)

Homemade Refried Beans Recipe

This homemade refried beans recipe results in a deliciously useful and straightforward complement to your favorite Tex-Mex meals. Enjoy it alone as a side dish, as a dip for tortilla chips, or rolled into your next burrito–and be sure to top it all off with our vegan sour cream.

Refried beans are an essential part of my diet ( 99 percent of which is more or less  Mexican food). They are so versatile, so delicious, and thankfully, so darn easy to make. So say goodbye to canned beans (and the BPA in the cans), and get cooking with this simple vegan recipe.

There are many ways to go about making refried beans, particularly through playing with the add-ins. Some recipes call for bacon fat, lard, or cheese. I keep the ingredient list as simple and pure as possible so even the pickiest of palates can indulge in these refried beans.

If you don’t want to use canned vegetable broth or don’t have the time to make your own version of the broth, simply use water in its place!

Homemade Refried Beans Recipe

Serves 6


  • 2 tablespoons olive oil
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups cooked pinto beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt
  • 2/3 cup low-sodium vegetable broth
  • Juice of ½ lime


In a large skillet over medium heat, add the oil and onion. Sauté for a minute or two or until the onion begins to turn translucent. Add in the garlic and cook for another minute while stirring. Next, stir in the pinto beans, cumin, chili, and sea salt. Stir while cooking for another few minutes and then pour in the broth. Let the mixture simmer for three to five more minutes. The broth should cook off.

Use the flat edge of a fork or a potato masher to smash the beans until they resemble refried beans. You could also transfer the bean mixture to a food processor and pulse it several times, but be careful not to over process the beans, as they will lose their chunky consistency.

Transfer the refried beans to a bowl and stir in the lime juice. Store the refried beans in an airtight container in the refrigerator or freeze for later use.

Related on EcoSalon
Vegan Mexican Black Bean Stew Recipe with Amaranth
6 Vegetarian Bean Recipes for Perfect Summer Meals
10 Essential Items for a Vegan Pantry