Vegan Refried Beans with Cheese
Transform your Tex-Mex favorites with this creamy and flavorful Vegan Refried Beans with Cheese recipe! Perfect for plant-based meal enthusiasts, this dish combines tender, mashed pinto beans with aromatic spices like cumin, smoked paprika, and chili powder for a delicious depth of flavor. Vegan cheese elevates the beans to a rich, cheesy texture, while fresh lime juice and chopped cilantro add a bright and zesty finish. Ready in just 30 minutes, these refried beans make a versatile side dish or a hearty filling for tacos, burritos, or nachos. Whether you're hosting a dinner party or prepping a quick weeknight meal, this dairy-free comfort food is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 15-ounce cans canned pinto beans
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, shredded vegan cheese
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh cilantro
Instructions
Drain and rinse the canned pinto beans thoroughly under cold water and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
Sprinkle the cumin, smoked paprika, and chili powder over the onion and garlic mixture, stirring to coat evenly with the spices.
Pour in the rinsed pinto beans and vegetable broth. Stir well to combine with the onion and spice mixture.
Reduce the heat to low and let simmer for about 10 minutes, allowing the flavors to meld and the beans to soften.
Using a potato masher or a fork, mash the beans in the skillet until they reach your desired consistency. You can leave some beans whole for texture or mash completely for creamier refried beans.
Stir in the salt, black pepper, and vegan cheese. Continue to cook, stirring constantly, until the cheese is fully melted and the beans are creamy.
Remove the skillet from heat and add the lime juice, stirring to incorporate.
Garnish with freshly chopped cilantro before serving. Serve warm as a side dish or as a filling for vegan tacos or burritos.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 14.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3580 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
