Mexican Refried Pinto Beans – Versatile, Vegan, Easy

What if I tell you that you can prepare these beans in advance and freeze it for up to 2 months! Use it whenever you feel like eating Mexican food without going through the hassle of preparing beans each time.

Have you heard of, “Been there, done that”? Well, that’s how this recipe was invented. The process of soaking, cooking, flavoring each time I wanted cook Mexican for dinner was just not worth the time and efforts. If not planned in advance, you don’t have enough time to prepare and you may end up with canned refried beans.

I never liked canned refried beans and did not want to go through the hassle each time so I thought, “Why don’t we make it fresh at home in a big batch and freeze it?” It is definitely not as fresh as made from scratch, but it saves a lot of time and solves rest of the problems I mentioned above! If you are like me who prefers quick in & out from the kitchen, this recipe is going to make your life easier 🙂

It is more fun to cook when meals are made in reasonable of amount of time. People prefer to fit cooking into their busy schedules, and that’s why meal preps and easy recipes are so popular.

You can use these prepared beans in almost all Mexican dishes. They are super tasty just as a dip itself and add so much flavor to Tamales, enchiladas, tostadas, Nachos, burritos etc. I even use it on some of the appetizers as stuffing! You must try it😋


1. 2tsp oil

2.1/2 cup finely chopped onions (if you wish, I didn’t use it while making)

3. 1tbs minced garlic

4. 2.5 cups boiled pinto beans paste*

5. 1tsp paprika

6. 1tbs Taco/Mexican seasoning

7. 1tsp salt-or per taste

8. 1tsp black pepper

9. 1/3 cup nutritional yeast – for a bit cheesy flavor and vitamin B12

10. 1/3 cup Mexican salsa


1. Heat oil on medium high flame.

2. Saute garlic (and onions). Add everything in order as per ingredients list.

3. Mix well. Turn off the flame.

4. Serve hot as a Bean Dip or use it up in Tamales, Tostada, Enchiladas, or loaded Nachos20

Store leftover in an airtight container in the fridge for up-to 3-4 days or freeze it for up-to two month for later use. Though it stays frozen fresh up to 2 months, we usually end up finishing it sooner.

*1 cup raw pinto beans-soak for at least 2 hours-rinse & pressure cook with 2 cups of water. Purée with hand blender. Add some water if needed for thinner consistency. Yields about 2.5 cups of cooked beans.


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