Vegetarian Refried Beans
Get ready to elevate your vegetarian cooking with this incredibly flavorful Vegetarian Refried Beans recipe! Made from scratch with tender, slow-cooked dried pinto beans, this recipe boasts bold seasoning from aromatic cumin, chili powder, and garlic, all brought together with a splash of zesty lime juice. Perfect as a side dish or a hearty filling for tacos, burritos, and enchiladas, these creamy refried beans are both comforting and nutrient-packed. With easy prep and customizable consistency, this dish is a plant-based delight that will make your mealtime more satisfying and memorable. Serve warm with a sprinkle of fresh cilantro for a delicious, homemade touch! Keywords: vegetarian refried beans, homemade pinto beans, plant-based recipes, taco filling, healthy side dish.
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 3 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped (optional)
Instructions
Rinse the dried pinto beans under cold running water and remove any debris.
Place the beans in a large bowl and cover them with water, allowing them to soak overnight. Alternatively, for a quicker method, bring the beans to a boil in a large pot, remove them from heat, cover, and let them sit for 1 hour.
Drain and rinse the soaked beans again. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another 2 minutes, ensuring the garlic does not burn.
Add the cumin powder and chili powder, stirring them into the onion and garlic mixture to release their flavors.
Add the drained beans to the pot along with the vegetable broth.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 2 hours or until the beans are tender.
Check the beans periodically and add more broth or water if necessary to keep them submerged.
Once the beans are tender, remove the pot from heat.
Using a potato masher or an immersion blender, mash the beans until they reach your desired consistency.
Stir in the salt, black pepper, and lime juice, adjusting the seasoning to taste.
Optionally, garnish the refried beans with freshly chopped cilantro before serving.
Serve warm as a side dish or as a filling for tacos, burritos, or enchiladas.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 17.6 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3245 mg | 69% | |
*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.
