These vegan refried pinto beans are the recipe I grew up on. In my family, refried beans always meant pinto or white beans, cooked from scratch and mashed down in a hot pan, and the method was passed down without much fuss. It was the everyday version – the one that showed up next to almost everything. I eventually started riffing on it and ended up with a Cuban-inspired vegan refried black beans version I love, but this is the original.

The one change I’ve made over the years is nutritional yeast. It adds a savory, almost cheesy depth that fills the gap lard used to, and it keeps the beans fully vegan without tasting like a substitute. A batch on Sunday gets me through most of the week.

What Are Vegan Refried Pinto Beans?

Despite the name, refried beans are usually only fried once – the “re” in refritos is a Spanish intensifier, not a literal second fry. The technique is simple: soften aromatics in oil, add cooked beans with a little of their liquid, then mash and cook until the mixture tightens into a thick, spreadable paste. Traditional versions lean on lard, but oil works just as well and keeps things vegan.

Pinto beans are the classic choice for a reason. They cook up soft and creamy, mash easily, and have a mild, earthy flavor that takes on whatever you season it with. Black beans are earthier and more mineral; pintos are gentler and more forgiving, which is exactly why they became the default in so many kitchens, including mine.

The savory backbone here comes from nutritional yeast, not cheese or broth. If you haven’t cooked with it much, it’s a deactivated yeast with a nutty, umami flavor that dissolves right into the beans. A couple of tablespoons is all it takes.

Vegan Refried Pinto Beans: Ingredient Tips & Substitutions

Pinto beans are best cooked from dried for this recipe – the texture is creamier and you get the bean liquid, which matters for mashing. That said, two cans, drained and rinsed, will work in a pinch. If you go canned, keep a little water or vegetable broth nearby to loosen the mash.

White onion is the traditional pick and what I use, but yellow onion is fine. Dice it small so it melts into the beans rather than standing out.

Bell pepper can be any color. Red and orange are sweeter; green is more vegetal. Dice it finely so it cooks down into the base.

Tomato adds a little brightness and body. One or two small ones, diced, is plenty. A roma works well since it’s less watery; drain canned diced tomato if that’s what you have.

Garlic is generous here – five cloves. It mellows completely as it cooks, so don’t be shy. Dice or mince it so it disappears into the beans.

Nutritional yeast is the one ingredient I wouldn’t skip. It’s what makes these taste rich and complete. Most grocery stores carry it now, usually in the baking or natural foods aisle.

Avocado oil is my default for its high smoke point and neutral flavor, but any neutral oil works. Salt goes in at the end, to taste, once the beans are mashed.

How to Make These Vegan Refried Pinto Beans (And Get It Right)

all ingredients for refried pinto beans — Vegan refried pinto beans ingredients

Start the night before. Soak the dried pinto beans for 6 to 8 hours, or overnight. This shortens the cook time and gives you a more even, creamy texture. Drain them, then pressure cook on high for 14 minutes. When you drain the cooked beans, save the liquid – it’s the secret to good refried beans and you’ll want it for mashing.

While the beans cook, build the base. Heat the oil in a pan over medium heat, add the onion, and cook for about a minute until it softens. Add the garlic and cook another minute, stirring, until fragrant but not browned. Then add the bell pepper and tomato and let everything cook together for 3 to 4 minutes, until the tomato breaks down and the mixture looks jammy. This base is where most of the flavor lives, so give it the time.

Add the drained beans to the pan and grab a potato masher. Mash directly in the pan, adding a splash of the reserved bean liquid as you go until you hit the texture you want. I like mostly smooth with a few whole beans left for character. Stir in the salt and nutritional yeast, taste, and adjust.

The most common mistake is pulling them too early or leaving them too dry. Keep cooking and stirring over medium-low until the beans hold their shape on a spoon but still look a touch looser than your final goal – they tighten as they cool. If they get too thick, another spoonful of bean liquid brings them right back.

How to Store and Serve Vegan Refried Pinto Beans

Refrigerate in an airtight container for up to 5 days. They thicken as they cool, so reheat with a splash of the reserved bean liquid or water, stirring over low heat until loosened. They freeze well for up to 3 months.

The classic way to serve them is with warm tortillas and a crumble of vegan feta, which is how they always landed on our table. From there they go everywhere: spread inside tacos, burritos, and tostadas, or piled onto a plate with rice. Top a tostada with these beans, avocado tomatillo salsa verde, and a drizzle of cashew crema and you have a full meal in minutes.

Breakfast is where they quietly earn their place. Spread them in a breakfast burrito with scrambled tofu or eggs, or serve them alongside fried eggs and warm tortillas. They reheat fast and make a weekday morning feel like a real meal.

Common Questions

Can I use canned pinto beans instead of dried? Yes. Drain and rinse two cans well, and keep a little water or vegetable broth on hand to loosen the mash since you won’t have the cooking liquid. The flavor is still great; the texture is just slightly less creamy than from-scratch.

What does nutritional yeast do here, and can I leave it out? It adds a savory, cheesy depth that replaces what lard or cheese would normally bring. You can leave it out and the beans will still be good, but they’ll taste noticeably flatter. I’d keep it.

How do I make these spicy? Add a diced serrano or jalapeño when you cook the onion. One gives a gentle warmth throughout; two makes them genuinely spicy. I usually leave it out when I’m cooking for the whole family and add hot sauce at the table instead.