Vegetarian Refried Beans
Updated Nov 22, 2025
Homemade vegetarian refried beans made in the Instant Pot, mashed with sautéed onions, garlic, and smoked paprika for a smooth, creamy texture without lard.
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My Vegan Refried beans are so good!
A good friend of mine, Ivan, helped me develop this vegan-friendly refried bean recipe. His guidance and expertise in Mexican cuisine made all the difference in creating an authentic and plant-based refried bean recipe. Even his mom approved! By substituting animal products with plant-based alternatives and using traditional cooking techniques, we were able to make a vegetarian refried bean recipe that is just as satisfying and flavorful as traditional refried beans that use lard or pork products.
Happy Cooking!
– Yumna
Vegetarian Refried Beans Ingredients
- Dried Pinto Beans: Make sure to clean and sort.
- Onion and garlic: I prefer the flavor of yellow onion but red would also work. Fresh garlic is best for this recipe.
- Oil: I used olive oil, but you can use avocado oil if you prefer.
- Seasoning: All you need is salt and smoked paprika, but ½ teaspoon ground cumin or chili powder are also a nice addition.
- Fresh cilantro: Totally optional, for garnish.
How to Make Vegetarian Refried Beans
Vegetarian Refried Beans
Easy vegetarian refried beans made from dried pinto beans, cooked until tender and mashed with onions, garlic, smoked paprika, and olive oil.
Ingredients
- 1 pound dried pinto beans
- 7 cups water
- 1 teaspoon smoked paprika divided
- 1 teaspoon salt divided
- ¼ cup olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 2 tablespoons chopped cilantro
Instructions
- Rinse the dried beans and remove and discard any debris. Place beans in an Instant Pot along with the water, ½ teaspoon smoked paprika and ½ teaspoon salt. Set the lid on the pot with the valve set to ‘seal’.
- Set on manual high pressure and cook for 30 minutes. Let the pressure release naturally for 10 minutes, then manually open the valve to release the remaining pressure. Drain the beans, reserving 2 cups of the bean broth, and set aside.
- Meanwhile, in a large Dutch oven, heat olive oil over medium heat. Add onion and cook, stirring often, until softened, but not brown, about 7 to 10 minutes. Add garlic and cook for an additional 30 seconds, or until fragrant.
- Add remaining smoked paprika and salt, then add cooked beans. Add 1 cup of the reserved bean broth and reduce heat to low. Cover and cook for 6 to 8 minutes, stirring occasionally, until the beans begin to break down. Using a potato masher, mash the beans directly in the pot. Add ½ cup more bean broth at a time and continue to cook until the beans are creamy, 3-5 more minutes
- Remove from heat and enjoy.
Equipment
Notes
- My Top Tip: Don’t skip the bean broth! Reserving that liquid is the best way to incorporate the most flavor into the beans while mashing them. Start with ½ a cup until you reach a somewhat loose and creamy consistency. You may not need all the broth, but it’s better to have more than not enough.
- Storage: You can store leftover refried beans in an airtight container in the refrigerator for up to 4-5 days. To reheat, add a little water or broth to the beans and heat them in the microwave or stovetop.
- To Freeze: Let cool completely, then transfer to airtight containers or freezer bags, leaving a little room for expansion. Label and freeze for up to 3 months. To reheat, thaw in the fridge overnight or use the defrost setting on your microwave, then warm in a saucepan over low heat with a splash of water or broth, stirring until smooth and heated through.
Nutrition
Calories: 264kcal, Carbohydrates: 37g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 309mg, Potassium: 819mg, Fiber: 9g, Sugar: 2g, Vitamin A: 130IU, Vitamin C: 5mg, Calcium: 76mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Mash them up well. A potato masher or immersion blender will help you achieve the perfect creamy texture for your refried beans.
- Add fresh jalapeño. I use half a seeded jalapeño. It adds a nice roasted pepper taste to the onions and really makes the refried beans stand out.
- Don’t skip the bean broth! Reserving that liquid is the best way to incorporate the most flavor into the beans while mashing them. Start with ½ a cup until you reach a somewhat loose and creamy consistency. You may not need all the broth, but it’s better to have more than not enough.
- Garnish with fresh herbs and toppings. Top your creamy refried beans with fresh cilantro, chopped onions, or crumbled queso fresco to add flavor and texture to the dish.
- Use canned beans. The beans made in the instant pot will be much creamier, but in a pinch you can use 2 (14.5 ounce) cans of drained and rinsed black beans or pinto beans. Mash them, then proceed with the recipe as written. Look for no salt added beans so you can control the seasoning.
Recipes to Make with Vegan Refried Beans
- Taco Salad
- Mexican Street Corn Salad
- Mexican Street Tacos
- Sheet Pan Nachos
- Bean and Cheese Quesadillas
- Easy Beef Tacos
- Beef Burritos
Comments
This is my new favourite refried beans recipe. My notes: The pressure cooker time needed increasing. I had to cook the mixture in the pot for over an hour and leave out the salt at this stage. It make beans tough and the recipe didn’t need it. Definitely add the jalapeño pepper! I added most of the 2 c reserved liquid with the beans at the 2nd stage (in the large pot) on the stove.
Yay, so glad you like it!! Thanks for sharing your notes, Jennie!