Mexican Refried Beans (Vegan + Gluten Free)

Okay, I’m just going to say it. The elephant in the room.

These beans look like poo.

Not very appetising, at all. It’s actually really hard to make something brown and paste-y look yummy. But they taste good, I swear!

They taste SO much better than the store bought, canned variety. I can’t eat the canned stuff anymore after these beans.

I’ve been making my own beans for awhile now, at least 6 months. This was part of my effort to slowly replace all of the pre-packaged and processed foods we were buying. I thought the preservatives, colours and additives were making me sick. And they probably were. At the very least, they are not good for my damaged digestive system (thanks, celiac!).

Who knew the homemade variety would taste so much better? And probably a lot cheaper too. The cans of refried beans at the store are about $3.50 here. I can buy a kilo (2.2 pounds) of pinto beans for about $5. Look how frugal I am! (Thats the word, right?)

Mexican is my favourite ‘cuisine’. This is a big call, I know.

I have always loved mexican. There are actually a few great mexican restaurants here on the Gold Coast. Not like you get in Southern California, but about as good as you’ll get for Australian mexican.

It’s usually all about beef mince or chicken, or deep fried this and that. People don’t realise that mexican is so much more than that. It can be super healthy too.

My love for mexican only grew stronger when I became vegetarian. Mexican is what got me started on liking beans. I’d never really had beans before, because people just don’t really eat them around these parts. Mexican was just so easy to make vegetarian. Swap mince for beans and… done.

We have eaten mexican a few times per week since I made this discovery, and our mexican is constantly evolving (ie. getting healthier).

This recipe is staple of ours. I make a batch this about once a week. Yeah, I told you we like mexican!

Mexican Refried Beans
Vegan + Gluten Free. Use for nachos, tacos, burritos, enchiladas or just as a dip.
  • 1.5 cups dry pinto beans, soaked overnight
  • 4.5 cups water
  • ½ onion, roughly chopped
  • 2 large cloves garlic, roughly chopped
  • ¼ - ½ jalapeño (depending on how spicy you like it)
  • 3 tsp salt (I like it salty!)
  • 2 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp taco seasoning (optional)
  1. Soak beans overnight in 3 times as much water.
  2. Rinse beans with water and put all ingredients in the slow cooker.
  3. Cook for 8 hours on high.
  4. After 8 hours, strain beans and reserve liquid.
  5. You can stop here and you will have mexi-beans.
  6. Put beans in the food processor and add a few tablespoons of the reserved liquid. Pulse until desired consistency and add more of the liquid as necessary.

Use the code ZIV994 at iHerb and get up to $10 off your first order.

When we went to San Diego, we LOVED the food there. It was amazing. There was a mexican restaurant walking distance from where we stayed called Gringo’s that was our favourite. We must have went there 3 times in the few days we were there.

I got these organic baby bell peppers from the health food shop a few weeks back that were perfect for these refried beans, I used them instead of a jalapeño.

Here is your cute cat photo fix for the day. Cupcake was helping Ash read on his iPad in bed. She is so helpful 🙂


Did you love this post?
Join The Vedge Community

Healthy, Vegan & Gluten-Free Desserts ebook!

Delicious recipes + healing tips. Straight to your inbox.

7 comments on “Mexican Refried Beans (Vegan + Gluten Free)

  1. Pingback: Taco Sauce (Vegan, Gluten Free + Sugar Free) | The Vedge – Vegan & Gluten Free Recipes

  2. Pingback: Homemade “Canned” Diced Tomatoes | The Vedge – Vegan & Gluten Free Recipes

  3. What do you normal eat with this? Trying to go gluten free and I keep thinking about refried beans but I can’t think of how to eat it besides a tostada. Trying to move away from grain also.

    • With the refried beans we usually eat in a corn tortilla or with corn chips for nachos. If you’re trying to do grain free, I would suggest trying it on lettuce or cabbage wraps. So you just take a lettuce or cabbage leaf, add all the toppings and fold like you would a burrito or soft taco. Hope that helps!

  4. The delicious beans!!

    I´m mexican and really really love beans, you must try it with chipotle peppers, also the freshly cooked beans with “pico de gallo” are delicious!!

Leave a Reply