Easy Oil-free Refried Beans made quickly from canned beans! Perfect for your vegan fiesta! Enjoy them in your Mexican dishes, as a side dish, or as a dip with chips.
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My family loves Mexican food! We eat some form of Mexican or Southwest food at least once a week.
These fat free refried beans are creamy and tasty, and just as good as the traditional version, but healthier. Unlike most canned refried beans that contain oil or even lard, these are completely oil free! But they don’t sacrifice on taste.
I use vegetable broth instead of water to thin the beans and add a depth of flavor. And onions, garlic, and Southwest spices are also added for even more deliciousness.
Canned pinto beans and dry spices are used to make this recipe as quick and easy as possible. You can use beans cooked from dry, if you prefer.
- Canned pinto beans – I chose to make this recipe with canned beans to make it as quick as possible, but you can use beans cooked from dry if you desire. If you are following a low sodium diet, use salt free beans.
- Vegetable broth – homemade broth, store bought broth, or veggie bouillon and water will work.
- Spices – chili powder, onion powder, garlic powder, cumin, and salt to season the beans.
How to make easy fat free refried beans
Place the beans, broth and seasonings in a medium sauce pan. Bring to a boil and then cover and simmer for 15 minutes, stirring occasionally. Add a bit more broth if it gets too dry.
Puree the beans with an immersion blender or mash with a potato masher. If you want soother beans, you can process them beans in a food processor. You can leave it a bit chunky, or process until smooth depending on how you like your beans.
- Instead of pinto beans, use black beans or even kidney beans.
- Adjust the amount of spices to your taste preference.
- For spicier refried beans, add a jalapeno or some cayenne pepper.
How to serve these easy refried beans
- Add them to nachos.
- Use as a taco or burrito filling.
- Use as a filling for baked taquitos.
- Spread them on a tortilla for tostadas.
- Serve as a side for your favorite Mexican dishes, along with some Mexican Rice.
- Mix in a little salsa and use as a dip for tortilla chips.
Frequently asked questions:
Leftover refried beans can be stored in an air tight container in the refrigerator for up to 5 days.
Refried beans freeze very well. Place them in an air tight container and freeze for up to 5 months. Allow the to thaw in the refrigerator overnight before reheating them in the microwave or in a pot on the stove.
These beans are full of protein, fiber, and complex carbohydrates, making them a healthy ingredient or side dish. The fiber helps regulate blood sugar levels and helps you to feel satiated.
Some of the store-bought refried beans are vegan, but many of them contain lard. And most of them contain oil and a high level of sodium.
For more oil free vegan Mexican recipes, see:
- Vegan Taco Salad
- Soy Curl Fajitas
- Quinoa and Black Bean Enchiladas
- Lentil Walnut Taco Meat
- Fat Free Tortillas
- Whole Wheat Tortillas
- Cheesy Fiesta Potatoes
- Black Bean and Grilled Veggies Tacos
- Vegan Nachos
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Easy Vegan Refried Beans (Oil Free)
- 2 cans pinto beans
- ½ cup vegetable broth
- 2 teaspoons chili powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 tablespoon lime juice
- Drain and rinse the pinto beans.
- Place the beans in a medium sauce pan with the vegetable broth and spices. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
- Puree the beans with an immersion blender or smash the with a potato masher. For smoother beans, puree them in a food processor. Leave them as chunky or smooth as you like.