Tired of bland meals?
These easy and delicious plant-based refried black beans are sure to spice up your meals. This recipe is a favorite because they’re simple, versatile, nutrient-dense, and oh-so-flavorful!
And to top it off, these refried beans are budget-friendly and healthy. Plus, they only require a few ingredients you likely already have on hand,
Use them as a dip or spread — in tacos, burritos, nachos, 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 sort-of 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.
Nutritional powerhouses
- 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.
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
Not only do these spices contribute to your health, but they 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.
You can the beans hot or cold, 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 various salsas, guacamole, pico de gallo, and other taco fixings. I put out tostadas and chips — it’s the perfect DIY family and friends get-together.
An easy win every time.
Meal prep tips
- Mirepoix: Prepare the mix ahead of time and store it in an airtight container in the fridge.
- Toppings: If you’ll be topping the beans with cabbage, radishes, or onions, you can prep these ahead of time too.
- Sides: Decide which sides you want. If you’re making Mexican rice, salsa, or pico de gallo, prepare them on meal prep day. It saves a lot of time. However, 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 meals throughout the week. Simply heat up and add your favorite toppings for a nutritious meal or snack.
- Reheating: Reheat on the stove or the microwave.
- Homemade Beans: I use canned beans as a quick weeknight throw-together. But homemade beans are easy to include in meal prep, especially in an instant pot. If you prefer homemade, the recipe is here.
- 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 with the Mirepoix. Add a tablespoon at a time as needed.
So if you’re looking to spice up your meals, these easy and delicious plant-based refried black beans are a perfect choice. They come together quick for meal prep and busy weeknights.
These budget-friendly beans have endless possibilities: tacos, tamales, enchiladas, burritos, nachos, tostadas, and so on.
They’re simple, plant-based, nutrient-dense, and crowd-pleasing.
I hope you love them! 🙂
📖 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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