Easy vegan oil free refried black beans are a cinch to whip up a busy weeknight! Made only from pantry staples, you’ll have them on the table in about 20 minutes!
This post was originally published in March, 2016.
Of all the amazing foods that we ate on our trip to Cabo, I think that the black beans were my favorite. Well, and the margaritas, but I said FOOD! I knew that when we got back home I would work on recreating them. I’m not sure what they do to get their striking black color—mine always end up looking a little greyish-purple-brown—but the taste of these vegan oil free refried black beans is pretty spot on to what I remember.
I’ve made these several times since we’ve been home, and each time David says “Whoa mom! These taste just like the ones we had in Mexico!” High praise from my resident 5 year old taste tester. (Eek, he is now 7!)
Taco Tuesday and Weeknight Dinners
These vegan oil free refried black beans whip up in under 30 minutes—perfect for a weeknight dinner! Taco Tuesday anyone? Some nights we keep it simple with these beans, rice, tortillas and avocados. Other nights we go all out with my Cantina Greens Bowl! Just a week ago I used them as the filling for my enchiladas! They’re even great as a dip with tortilla chips—I’ll be packing these in lunch boxes for picnics once the weather warms up!
Looking for more Fiesta inspired meals? Start here…
Look How Easy it is to Make Vegan Oil Free Refried Black Beans!
Give these vegan oil free refried black beans a try—you’re going to love them! Be sure to take a picture, post it on Instagram, and tag it with #frieddandelions!
Easy vegan oil free refried black beans are a cinch to whip up a busy weeknight! Made only from pantry staples, you'll have them on the table in about 20 minutes!
- 2 cans black beans drained (or 3 cups of home prepared black beans)
- 2 cups veggie stock
- 1/2 teaspoon cumin
- 1 teaspoon dried onion powder
- 2 bay leaves
- 1/2 teaspoon dried garlic powdered
- 1/2 teaspoon vegan worcestershire sauce (I like Annie's brand)
Place all ingredients in a small pot. Bring to a boil, then lower to a simmer, cover, and allow to until most of the water is absorbed, about 20 minutes. (I always feel like I have too much liquid, but once you mash the beans it all absorbs and the consistency is just right)
Mash with a spoon or potato masher, discarding the bay leaves.
Enjoy—see, I told you they were easy!
Don’t forget to save your Aquafaba (bean liquid) from the beans! You can use it to make: