These refried beans are made with canned pinto beans and come together in just 25 minutes. Naturally vegan and gluten-free, they're mashed to your preferred consistency and finished with fresh cilantro and lime juice.
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In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Cover and refrigerate for up to 5 days; reheat gently on the stovetop over low heat, stirring often and adding water by the tablespoon to restore creaminess.
Yes, use 3 cups cooked pinto beans as the recipe notes. You'll need to cook dried beans first, which takes additional time beyond the 25-minute cook time.
Store covered in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, stirring often and adding water if needed to restore creaminess.
Yes, prepare through step 3 and refrigerate up to 1 day. Reheat gently before stirring in cilantro and lime juice.
Mash at least half the beans to your desired consistency. Thicker beans have more texture; smoother beans are more dip-like. Add water by the tablespoon if they're too thick.
Use as a side dish, taco filling, or dip with tortilla chips. They pair well with rice, grilled vegetables, or in burrito bowls.
