These quick and easy vegan refried beans are perfect for dipping, served as a side dish, or stuffed into burritos. Ready in minutes and full of flavor!
- 2 tablespoons olive oil (or high-heat oil of choice)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 (14 ounce or 400 ml) cans pinto beans, drained and rinsed
- 1 cup water (or as needed)
- 1 tablespoon lime juice
- ½ teaspoon salt, or to taste
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Coat the bottom of a large skillet with the oil and place it over medium-high heat.
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Give the oil a minute to heat up, then add the onion. Sauté the onion for about 5 minutes, until soft and beginning to brown.
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Add the garlic, cumin, and oregano to the skillet. Cook everything for about 1 minute, until the garlic becomes very fragrant.
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Stir in the beans and water. Raise the heat and bring the water to a boil.
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Lower the heat and allow the water to simmer for about 10 minutes, until most of it has evaporated and the beans have softened a bit. You can add more water to the skillet if it becomes too dry while cooking.
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Remove the skillet from heat. Mash the beans as much as you like with a fork or potato masher — they can be made creamy or left somewhat chunky. It's up to you!
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Return the skillet to the burner and reheat the beans if needed. You can also add more water if needed.
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Remove the skillet from the burner and season the beans with lime juice and salt.
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Serve.