Ten Minute Refried Beans (Vegan)
A staple in the Mexican kitchen, you will be able to use this recipe in so many ways...it is even delicious on it’s own!
We are prtty excited to welcome Geralee to our team with this her first recipe on Tenina.com. Geralee is a vegan (and happens to be my daughter in law.) She is American and lives here in Australia and cooks a lot for her little family. Thanks Geri and welcome!
'This recipe is a go to in my home! Its quick, it's easy and absolutely delicious! If you want a refried bean recipe thats Vegan/Plant Based, then this is the one for you.' -Geralee Holder
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Need
- 1/4 Whole brown onion
- 2 Wholes cloves garlic
- 20 Grams
- 1 Teaspoon Cumin Powder
- 3 x 400g Tins Pinto Beans
- 2-3 Teaspoons Pickled Jalapeños (Optional)
- pink salt flakes to taste BUY
- coriander (cilantro), limes, tomatoes to garnish
Do
- 1
Add Onion, Garlic, 10g Olive Oil and Cumin to TM Bowl and chop 5 sec/speed 5.
- 2
Sauté for 2 min/ 100 degrees/ speed 1.
- 3
Rinse off the Pinto Beans and add them to the TM Bowl.
- 4
Blend for 2min/ speed 5 until desired texture and consistency. If you feel the beans are too thick, then you can add 1/8-1/4 cup of water or veggie broth. Start with 1/8 cup liquid and add more if needed.
- 5
Warm mixture through for 3-5 min/ 70 degrees/ reverse/ speed 5.
- 6
Once warm add 10g Olive Oil and mix into beans.
- 7
(Optional) blend 2-3 tsp Pickled Jalapeños into beans.
- 8
(Optional) Garnish with Jalapeños, Cilantro, Lime Juice, chopped tomatoes, Salt.
More
Serve with Corn Chips, Salsa, Guacamole, or add as a side to your favourite Mexican Dishes. Enjoy!
