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Vegan Refried Beans in a gray ceramic bowl with Mexican green rice, wedges of lemon and a green napkin and silverware
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5 from 4 votes

Refried Beans with Chipotle recipe

Delicious, smoky vegan refried beans with a hint of chipotle chili peppers, to scoop into your burritos and tacos or serve atop Mexican style rice. A gluten-free, soy-free and nut-free recipe.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 210kcal


  • 28 oz pinto beans (or black beans. You can use one can of each as I did. If you cook your own beans use about 3 cups in total)
  • 1 teaspoon vegetable oil
  • 1 medium onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 canned chipotle chili (with 1 teaspoon of the adobo sauce it comes with. It's spicy so use less or more if you like yours milder or spicier)
  • ½ teaspoon roasted cumin
  • 2 cups vegetable stock
  • Salt to taste


  • Heat the oil in a saucepan.
  • Add the onions and garlic. Season with salt and ground black pepper (optional) and cook, stirring, over medium-high heat until they are translucent and soft.
  • Add the chipotle chili with adobo sauce and cumin. Stir them in, then add the beans and the vegetable stock. Bring to a boil.
  • Let the beans simmer about 10 minutes until most of the liquid has evaporated, but don't let them dry out completely as they will thicken further as they cool. Use the ladle or a potato masher to mash some of the beans. I don't mash mine completely because I like the texture.
  • Turn off the heat. Serve.


Calories: 210kcal | Carbohydrates: 38g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 612mg | Fiber: 12g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg