Vegan Refried Black Beans

  So good! Try these as a side dish or on burritos, enchiladas, and tacos or in the Black Bean Layer Dip recipe. You can use pinto beans in place of the black beans in this recipe.

  • 1 small onion, diced
  • ½ teaspoon cumin
  • 1-2 jalapeño or Serrano peppers, seeded and finely diced
  • 2 cloves garlic, minced
  • 4 cups black beans, canned, rinsed, drained or homemade
  • 2 tablespoons canola oil 
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1½ cups water

Heat a large skillet to medium heat and cook onions with oil until tender and then add jalapeño and garlic and continue to cook until onions are slightly golden brown. Add cumin and stir into mixture. Bring heat up to medium-high and stir the beans into the mixture. Add 1½ cups of water to canned beans or 1 cup of water to homemade. Bring mixture to a boil, then lower the heat and simmer for 15 minutes.  When the liquid has reduced to half, mash beans until beans are smooth or consistency is as desired. This step can be done by hand or beans can be pureed in a food processor. Continue to cook for 5 more minutes. If beans become too dry, add a small amount of water. Add salt and pepper to taste. Serve.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.