This is the first time I’ve made my own refried beans. To be honest I don’t know why I waited so long to do this, probably the convenience of canned ones. These are so much better! The flavors jump out of the pan and entice you with a bit of sass.
You can have these beans as a side dish or make them the star of a meal. Throw them in tacos, burritos, put them over rice and chop up a bunch of veggies and have at it. Make sure to top them with the Vegan Chipotle Cheese Sauce because that stuff is also amazing. Sometimes I just sit there and eat spoonfuls of it because it’s so good.
Refried Beans with Vegan Chipotle Cheese Sauce
Prep Time: 5 mins | Cook Time: 15 – 20 mins
2 15 oz cans of pinto beans, drained and rinsed
3/4 cup filtered water
1/2 red onion, chopped
1 tbsp coconut oil
2 cloves of garlic, pressed or finely chopped
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp sea salt
1/4 tsp pepper
cilantro for garnish
Vegan Chipotle Cheese Sauce
1 cup cashews, (soaked overnight or at least 4 hours)
3 tbsp chipotles in adobe sauce (both the chipotles and the sauce, I used Herdez brand which is gluten free)
3 tbsp nutritional yeast
1/2 cup filtered water
1/2 tsp sea salt
Heat coconut oil in a large saute pan over medium heat. Once hot add red onion and sea salt and saute for 5-7 minutes till the onions appear translucent. Next add garlic, cumin, chili powder and pepper and cook for about 30 seconds. Add in pinto beans and water and cook for 5-6 minutes. Grab a potato masher or fork and mash up about 3/4 of the beans, give it a stir and cook for another 3 minutes and then remove from heat.
To make the vegan chipotle cheese sauce; add cashews, chipotles in adobo, nutritional yeast, water and sea salt to a blender and blend until smooth.
To assemble; put beans in a bowl or on a plate, smother with vegan chipotle cheese sauce and garnish with cilantro. Now get in there and eat it up!