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    Home > Side Dishes

    Fat Free Vegan Refried Beans

    Published: Apr 28, 2017 · Modified: Apr 22, 2019 by Iosune · This post may contain affiliate links · 31 Comments

    Jump to Recipe

    Fat Free Vegan Refried Beans.- You need to give this refried beans recipe a try. It's a healthier, vegan, fat-free version, but it's super tasty and so easy to make.

    I love Mexican food so much, so I've wanted to make this recipe for a long time. This is a healthier and vegan version and I'm so happy because is super simple, you just need to cook the beans for a few minutes, drain them, add your favorite spices and blend. It's not like the traditional recipe, but is still delicious and also fat-free.

    You can use it to make all kinds of Mexican recipes like burritos, tacos, burrito bowls, taquitos or whatever. It's super tasty, even though it's fat-free, but you can add some tahini or any healthy fat if you want. I know it's not a beautiful dish, but I promise you it tastes amazing.

    Fat Free Vegan Refried Beans.- You need to give this refried beans recipe a try. It's a healthier, vegan, fat-free version, but it's super tasty and so easy to make. Fat Free Vegan Refried Beans.- You need to give this refried beans recipe a try. It's a healthier, vegan, fat-free version, but it's super tasty and so easy to make.

    Tips:

    • You can also cook the beans from scratch, but I can't tell the amount of dried beans you need to get 15 ounces or 400 grams of cooked beans.
    • I prefer to use pinto beans, but use any other type of beans you want.
    • Spices are optional, feel free to add your favorite ones.
    • If you don't have an immersion blender, use a potato masher, a fork or even a regular blender (but don't over blend).

    Fat Free Vegan Refried Beans.- You need to give this refried beans recipe a try. It's a healthier, vegan, fat-free version, but it's super tasty and so easy to make.

    Print

    Fat Free Vegan Refried Beans

    Fat Free Vegan Refried Beans.- You need to give this refried beans recipe a try. It's a healthier, vegan, fat-free version, but it's super tasty and so easy to make.
    Print Recipe

    ★★★★★

    5 from 8 reviews

    You need to give this refried beans recipe a try. It's a healthier, vegan, fat-free version, but it's super tasty and so easy to make.

    • Author: Simple Vegan Blog
    • Prep Time: 5 mins
    • Cook Time: 5 mins
    • Total Time: 10 minutes
    • Yield: 2-4 1x
    • Category: Sides Dish
    • Cuisine: Vegan, Mexican

    Ingredients

    Scale
    • 1 15-ounce can pinto beans (400 g), drained and rinsed
    • 2 tbsp water
    • 1 tsp cumin powder
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • ½ tsp salt
    • â…› tsp cayenne powder

    Instructions

    1. Cook the beans in a saucepan with some water (the water must cover the beans) for a few minutes until they're hot.
    2. Drain the beans and place them in a mixing bowl with the rest of the ingredients and blend with an immersion blender. You can also use a potato masher.
    3. Store in the fridge in a sealed container for up to 4 days.

    Nutrition

    • Serving Size: ½ of the recipe
    • Calories: 183
    • Sugar: 2.3 g
    • Sodium: 573.1 mg
    • Fat: 1.5 g
    • Saturated Fat: 0.3 g
    • Carbohydrates: 33.8 g
    • Fiber: 10.1 g
    • Protein: 10.2 g

    Keywords: vegan refried beans, how to make refried beans

    More Vegan Side Dish Recipes

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    Reader Interactions

    Comments

    1. Memy says

      February 08, 2022 at 12:44 pm

      If you boil your own dried beans, one 15 ounce tin is 1.5 cups or 9 ounces of cooked beans. This is the amount after you have after cooking half a cup of dried beans. If you cook the whole one pound bag of beans, it will yield 6 cups cooked beans. Divide into 1 cup freezer containers, label and freeze. Thaw 2 bags, make this recipe and use the extra half cup on a salad.
      This recipe is absolutely lovely. I kick up the spices with either a teaspoon of chili powder or Lalas curry powder.

      ★★★★★

      Reply
    2. Amanda Atwater says

      May 29, 2021 at 10:08 pm

      LOVE IT!It helps me not want anything that my friends eat when they make tacos. Even they want mine. 😋

      ★★★★★

      Reply
      • Iosune Robles says

        May 31, 2021 at 9:47 am

        That's good 🙂 Thanks for your kind comment!

        Reply
    3. Ashley says

      November 03, 2020 at 12:06 am

      I cooked my pinto beans in an instapot and the used 15 oz for this recipe and they taste perfect!

      ★★★★★

      Reply
      • Iosune Robles says

        November 05, 2020 at 7:35 am

        Sounds good Ashley 🙂 So glad you liked it!

        Reply
    4. Danbi C. says

      April 16, 2020 at 1:10 am

      This has been our family favorite! To keep in fridge without drying out , I add another tbsp of water. It stays moist and perfect every time. Also, husband is on a plant based diet, without salt, sugar and oils. I use mrs dash for salt free. It adds a punch and more flavor to the dish! Thank you for sharing this recipe.

      ★★★★★

      Reply
      • Iosune Robles says

        April 16, 2020 at 1:30 pm

        Hi Danbi! Thanks to you!!!!! Have a great day!

        Reply
    5. Linda Callahan says

      April 04, 2020 at 1:44 am

      The best hands down vegan dish! I don’t use salt. My family loves it!! Wheat tortilla and veggies makes for delicious burritis

      Reply
      • Iosune Robles says

        April 06, 2020 at 2:51 pm

        Hi Linda!!!! We are glad you and your family enjoy our recipes!! Thank you for sharing it with us! Have a great day!

        Reply
    6. Denise Sperling says

      January 21, 2020 at 1:33 am

      Delicious and easy to make! I used dry pinto beans and soaked overnight, then cooked them in Organic Reduced Sodium "Better Than Bouillon" Seasoned Vegetable Base, and omitted the salt in the recipe. I replaced the Cayenne pepper with Chipotle powder. 1 cup of dry pinto beans, cooked, was equal to a 15 oz can of pinto beans. I'll definitely make again!

      ★★★★★

      Reply
      • Iosune says

        February 27, 2020 at 4:46 pm

        Hi Denise! Thanks a lot 🙂 Sounds great 🙂

        Reply
    7. Alocasia says

      November 08, 2019 at 8:31 pm

      What a great recipe. I didn't have pinto beans so I used canned black beans. I should have left the 1/2 tsp. salt out. It made it a little too salty.

      Reply
      • Iosune says

        November 09, 2019 at 12:00 pm

        Hi Alocasia! So glad you enjoyed it 🙂

        Reply
    8. Erin says

      December 11, 2018 at 3:25 pm

      Great refried beans! The whole family loved them. Quick and easy to make, too!

      Reply
      • Iosune says

        December 11, 2018 at 6:40 pm

        Hi Erin! So happy to hear that 🙂 Have a nice day!

        Reply
    9. diane says

      November 24, 2018 at 7:50 pm

      Thank you, have tried so many recipes for this, and finally found the perfect one, this is a keeper. Thanks again for sharing

      ★★★★★

      Reply
      • Iosune says

        November 27, 2018 at 3:45 pm

        Hi Diane! You're so welcome 🙂 So glad you enjoyed it!

        Reply
    10. Joyful98 says

      October 28, 2018 at 2:37 pm

      Thanks for sharing this recipe! My daughter's college roommates came to stay over the fall break...one is vegan and the other vegetarian. To keep things simple, we all went vegan for the week. We soaked the beans for about three hours before cooking...don't know if that was long enough to cut out some of the sodium, but we felt better about it! We added tomatoes, corn, and cilantro to finish...delicious!

      Reply
      • Iosune says

        October 28, 2018 at 4:38 pm

        Hi! So glad you liked it 🙂 Thank YOU for making the recipe!

        Reply
    11. Julie A Desjardins says

      May 01, 2018 at 11:34 pm

      Fast and tasty.
      I like that there is no added oils/fat and that there is no chopping (I love fresh garlic and onions but sometimes we all need something quick).
      Adding this to my recipe collection.
      Thanks.

      ★★★★★

      Reply
      • Iosune says

        May 15, 2018 at 10:10 am

        Hi Julie! So glad you liked it 🙂 Yes, onion and garlic powder are so convenient!

        Reply
    12. Jen says

      April 24, 2018 at 10:25 pm

      This was delicious. I made burritos the other night and this recipe came up first in google. I'm dipping vegetables in the leftovers. It's like hummus, but even more delicious!!

      Reply
      • Iosune says

        April 28, 2018 at 5:51 am

        Hi Jen! Thanks a lot 😀 So glad you liked it!

        Reply
    13. Sarah says

      April 21, 2018 at 12:07 am

      THE BEST! They tasted so good after not having beans because the canned ones are unhealthy. I made mine using dried and overnight soaked though.

      Reply
      • Iosune says

        April 28, 2018 at 5:21 am

        Hi Sarah! So glad you liked it 😀

        Reply
    14. Jette says

      September 08, 2017 at 5:51 am

      Whoa! That's a lot of sodium! If you soaked your uncooked pinto beans overnight that would reduce sodium content considerably. You will find a lot of sodium in most processed/canned foods. ... and this is for just one meal. PS... remember not to put sodium into whole cooked beans as that will make them tough. Season at the end of cooking.
      I do like this simplicity of this recipe, and I like your choice of seasons... I will be using your recipe tomorrow. Thank you.

      Note:The average daily sodium intake for Americans is 3,400 milligrams per day, an excessive amount that raises blood pressure and poses health risks. In general, Americans should limit daily sodium consumption to 2,300 milligrams, but this is an upper safe limit, not a recommended daily allowance.

      Reply
      • Iosune says

        September 18, 2017 at 1:27 pm

        Hi Jette! Thanks a lot for your comment 🙂 You're right, but it's more important to follow a plant-based diet if you don't want to raise blood pressure. Have a nice day!

        Reply
      • Ingrid says

        September 20, 2017 at 8:01 pm

        I use "no salt added" beans that are precooked. In addition, I don't add salt to any of my food, since I follow an sos-free plant based lifestyle. It's still a great recipe, though!

        Reply
        • Iosune says

          September 21, 2017 at 11:02 am

          Hi Ingrid! Thanks a lot 🙂 So glad you like it!

    15. Ashleen says

      April 28, 2017 at 7:24 pm

      Yummy! This is how we make our beans, but we also add some diced tomatoes (either fresh or canned, whatever's on hand) before the puree to add a little more flavor.

      I LOVE refried beans 😀 Thank you for sharing!!

      ★★★★★

      Reply
      • Iosune says

        May 01, 2017 at 12:24 pm

        Hi Ashleen! You're so welcome 🙂 I'll add diced tomatoes next time 😉 Have a nice week!

        Reply

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