Use these easy vegan refried black beans as a dip or spread — in tacos, burritos, nachos, tostadas, burrito bowls, and more!
My favorite way to pair these beans is with a side of Mexican rice, Creamy Tomatillo Salsa, and Pico de Gallo. So good!
These easy and delicious refried black beans are a favorite. They’re simple, versatile, nutrient-dense, and so flavorful.
Plus, these beans are budget-friendly, healthy, and only require a few ingredients you likely already have on hand.
Use them as a dip or spread — in tacos, 7 Layer Taco Dip, Nacho Bowls, tostadas, burrito bowls, etc.
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Convenience meets health
I use canned beans for this recipe for convenience. More often than not, I prepare dried beans, but it’s a great time-saving option. For this recipe, I also prepare a Mirepoix mix of veggies to add flavor and extra nutrients to the refried beans.
I include onions, garlic, tomato, celery, and pickled jalapeños for some heat and tanginess. You could also use a fresh jalapeño if you prefer. But if you’re using a jalapeño, make sure to remove the seeds if you don’t want the beans too spicy.
Not only are the veggies in the Mirepoix mixture great for flavor, but they’re also a great way to get in more vitamins and nutrients.
Flavor & nutrition
- Onions: help protect against chronic diseases and support overall health.
- Garlic: promotes healthy blood pressure and heart health.
- Tomatoes: are a rich source of vitamins and minerals and help support the immune system.
- Celery: Hydrating and helps support heart health.
- Jalapeños: Boosts metabolism and is a great source of Vitamin C.
Love black beans? Make sure to give this Slow Cooker Black Bean Soup a try next!
Wellness boosters
There are lots of flavors and nutrients in seasonings too.
- Paprika: is high in vitamin C, supporting the immune system.
- Garlic powder: supports heart health and boosts immune function
- Onion powder: anti-inflammatory, packed with antioxidants
- Cayenne: boosts metabolism, may help reduce pain in migraines and arthritis
- Smoked paprika: Vitamin C, rich in antioxidants
- Mexican oregano: helps protect the body from inflammation, and may help prevent fungal and bacterial infections
These spices contribute to your health and also add depth and complexity to the beans. I love bold flavors, but you can always adjust the amount of spices based on your preference.
Serve them with tortillas, chips, rice, or whatever you like. For extra yumminess, you can also top them with sour cream, cilantro, fresh onions, sliced radishes, jalapeños, lime, and/or avocado slices.
On taco night, one of my favorite ways to serve these beans is with salsa, guacamole, pico de gallo, and other taco fixings. I put out tostadas and chips — it’s the perfect DIY family and friends get-together.
Meal prep tips
Beans are a weekly staple, and typically prep some type of side, salsa, or topping to pair with them.
- Mirepoix: Prepare the mix ahead of time and store it in an airtight container in the fridge.
- Cheesy topping: Try them with Vegan Nacho Cheese Sauce, it's a delicious combination!
- Salsa: I like to pair these black beans with salsa for meal prep. If you like it spicy, try Charred Spicy Salsa, or for something milder, this Mexican-Inspired Queso Salsa is always a favorite.
- If you’re making Guacamole, fresh is best. Make it while the beans are simmering; it comes together quickly.
- Portions: This recipe works well portioned in individual containers for grab-and-go. Simply heat up and add your favorite toppings or sides.
- Homemade Beans: I use canned beans as a quick weeknight throw-together. But homemade beans are easy to include in meal prep. If you have an Instant Pot, these work great: Instant Pot Vegan Refried Beans or these Instant Pot Chickpeas.
- Freezing: If you don't use up all the beans, freezing works great. Portion the beans into freezer-safe containers or bags, and use them for later use.
In the kitchen tips
- While the beans are simmering, chop some lettuce or cabbage, sliced radishes, fresh onion, tomatoes, and lime slices if you haven’t already prepped this.
- This recipe is versatile. You can add more or less liquid, depending on the consistency of the beans you like. Take out the seeds of the fresh jalapeño or add fewer pickled jalapeños if you prefer less heat.
- Use water instead of oil for an oil-free version.
I can’t wait for you to try these beans! If you make them, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Plant-Based Refried Black Beans
Ingredients
- 5 cans whole black beans, drained
- 1 tablespoon oil, OR water
- 1 onion, diced
- 6 garlic cloves, peeled and minced
- 1 tomato, chopped
- 2 stalks celery, diced
- ¼-½ cup pickled jalapeños, diced, OR 1 diced fresh jalapeño
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ¼-½ teaspoon smoked paprika
- ¼-½ teaspoon Mexican oregano
- ¼-½ teaspoon cayenne
- 2 cups water
- 1-2 teaspoons salt, OR to taste
Instructions
- Drain the liquid from the cans and thoroughly rinse the beans.
- In a medium pan, warm the olive oil (or water) on medium heat until it’s shimmering.
- Add in the onion, garlic, tomato, celery, and jalapeños.
- Stirring frequently, cook until onions are translucent and the mixture is softened. The veggies will release their juices but make sure not to let the mixture dry out. Add a tablespoon of water at a time if it needs a little moisture.
- Add the drained beans, 2 cups of water, and the seasonings (except the salt) to the mixture. Stir to incorporate.
- Turn up to medium-high to bring to a boil.
- Reduce to a simmering boil for 15-20 minutes.
- Add salt to taste.
- Mash or blend, depending on the consistency you prefer.
Notes
- Beans will last in an airtight container in the fridge for 4–5 days.
- Optional: Serve with salsa, pico de gallo, or guacamole.
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