Description
Vegan Refried Bean Tacos with pinto beans and seasonings in 1-pan on the stovetop. Serve in hard shell tacos with your favorite toppings!
Ingredients
Vegan Refried Beans
- 1 TBSP olive oil
- 1 15-oz. can pinto beans, drained and rinsed
- ½ cup filtered water + more as needed
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- 1/4 tsp Himalayan sea salt
For serving
- Hard shell tortillas
- romain lettuce
- salsa
- vegan almond milk yogurt
- hot sauce
Instructions
- Heat a large skillet over medium high heat with the olive oil.
- Once it’s warm, add the beans, filtered water, garlic powder, cumin, and sea salt.
- Bring the water to a low boil, then lower the heat and allow the water to simmer for about 10 minutes, until most of it has evaporated and the beans have softened a bit. Add more water to the skillet if it becomes too dry while cooking.
- Remove the skillet from heat. Mash the beans as much as you like with a fork or potato masher — they can be made creamy or left chunkier. I like to smash about half of them. Add more water here to make it creamier.
- Return the bean skillet to the burner and reheat the beans for another 1-2 minutes, just enough to warm them but not enough that they get dry.
- Serve the refried beans immediately. I love mine served in hard shell tortillas with romaine lettuce, salsa, vegan almond milk yogurt, and hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.
Notes
Recipe adapted from ConnoisseurusVeg
- Prep Time: 5 mins
- Category: Dip, Spread, Tacos
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free