Vegan Refried Beans

Vegan Refried Beans

10 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Emma Maher
Recipe by  Emma Maher

“Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

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Reviews (10)

Rate This Recipe
DUNIE2001
19

DUNIE2001

I found that this recipe is geared toward tomato-lovers. For those who want a less tomatoey refried beans recipe, my suggestion would be to cut back on the amount of tomato paste used. Otherwise, it was quick and easy.

JSICA
14

JSICA

these ended up being a little too bland for my taste, but with a LOT of chili powder and some salt, they were very good.

Amanda
9

Amanda

I agree that less tomato paste and broth should be used. I plan to try this recipe again, but reduce each of those ingredients by about half.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 33.9 g
  • 11%
  • Protein
  • 11 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Refried Beans Without the Refry

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Fat Free Refried Beans