Homemade Vegan Refried Beans

Are you celebrating Cinco de Mayo or do you just love Mexican food as much as I do. These Homemade Vegan Refried Beans will hit the spot! You'll be surprised at how good these taste with just a few ingredients.

Homemade Vegan Refried Beans

Makes 1¼ cup

1 tablespoon coconut or oil
½ cup diced onion
1 tablespoon minced jalapeño, about half a pepper
2 cloves garlic, minced
1 teaspoon ancho chili powder, or other chili powder
½ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon black pepper
1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
½ cup vegetable broth, plus more if needed

1. Heat the oil in a saucepan over medium-low.

2. Add the onion and jalapeño and cook until tender, about 3-5 minutes.

3. Stir in the garlic, chili powder, cumin, salt and pepper and cook for 1 minute more or until fragrant.

4. Increase the heat to medium and mix in beans and vegetable broth.

5. Using a potato masher or back of a spoon, mash beans into liquid.

6. Continue cooking for 7-10 minutes until the liquid is absorbed and the beans hold together. Stir frequently to make sure it doesn’t stick to the pan.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

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Guacamole

Try this simple guacamole and adapt it to your taste with as many additions as you like.

Guacamole

1 tablespoon lemon juice 1 tablespoon lime juice 3 ripe avocados 1/4 cup chopped cilantro 1/4 cup minced red onion 1 minced jalapeno or serrano pepper 3/4 teaspoon salt

1. Pour lemon and lime juice in a bowl.

2. Cut each avocado in half, remove the seed and scoop the flesh from the skin; add to bowl with juice.

3. Mash avocado with a potato masher or a fork, until smooth.

4. Mix in cilantro, red onion, jalapeño pepper and salt and stir.

5. Lay a piece of plastic wrap on the surface of the guacamole so it doesn't brown.

6. Refrigerate for at least one hour before serving.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

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