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Easy Vegan Refried Beans (Oil Free)

5 from 1 vote

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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.

Bowl of refried beans garnished with chopped cilantro, surrouded by tortilla chips.

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.

Ingredients

Labeled ingredients for refried beans.
  • 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

Beans and spices in a pot on a portable burner.
Immersion blender blending beans in pot on a portable burner.

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.

Variations:

  • 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:

How long do refried beans last in the refrigerator?

Leftover refried beans can be stored in an air tight container in the refrigerator for up to 5 days.

Can you freeze refried beans?

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.

Are oil free refried beans healthy?

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.

Are store-bought refried beans vegetarian and vegan friendly?

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.

Bowl of refried beans with garnish of chopped cilanto and two chips in beans, with more chips and lime wedges surrounding the bowl.

For more oil free vegan Mexican recipes, see:

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Bowl of refried beans surrounded by tortilla chips.

Easy Vegan Refried Beans (Oil Free)

Teresa Sklenicka
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.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 166.2 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 166.2kcalCarbohydrates: 29.9gProtein: 9.8gFat: 1.6gSodium: 697.3mgPotassium: 362.71mgFiber: 0.8gSugar: 0.5gVitamin A: 20.12IUVitamin C: 0.64mgCalcium: 97.86mgIron: 2.31mg
Keyword Oil, Quick & Easy, Vegan
Tried this recipe?Let us know how it was!

By on January 8th, 2023

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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