Quick Vegan Refried Beans
A great weeknight dinner, vegan refried beans only need a handful of ingredients for a quick, nutritious meal. Made with pinto beans.
Servings 4
Calories 140kcal
Ingredients
- 2 teaspoons olive oil
- ¼ medium onion very finely diced (about 30 grams)
- 1 clove garlic minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon hot pepper flakes to taste
- ½ teaspoon cumin
- 300 grams (1 ¾ cups) cooked or canned pinto beans drained and rinsed
- 150 grams (½ cup) diced canned tomatoes
Instructions
- Heat a frying pan over medium heat and add the olive oil.2 teaspoons olive oil
- Once the pan is hot, add the onions and cook for 2-3 minutes, or until translucent, stirring frequently.¼ medium onion
- Add the garlic, salt, pepper, pepper flakes, and cumin, and cook for another minute.1 clove garlic, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon hot pepper flakes, ½ teaspoon cumin
- Stir in the beans. Use the back of a wooden spoon to mash well.300 grams (1 ¾ cups) cooked or canned pinto beans
- Add the tomatoes and stir to combine, mashing if needed. Cook for about 5 minutes longer over medium heat, stirring occasionally, until thickened and slightly browned.150 grams (½ cup) diced canned tomatoes
- Season if needed and serve hot with desired toppings.
Video
Nutrition
Calories: 140kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 653mg | Potassium: 353mg | Fiber: 7g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg