Monday, April 22nd, 2013...10:23 pm

Chipotle Lime Refried Beans

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My husband began making a version of this dish twenty years ago. We were newly vegan and trying to figure out what to make for dinner that we could afford (he was in graduate school), and that didn’t take too long to make, and of course, was delicious. We also had a lot of student potluck gatherings that we wondered what to contribute that we could feel good about. We had used refried beans from a can, ugh, and soon figured out that with a tiny bit of effort, that we could improve on that for a tasty meal. (duh) This goes a long way with a bag of corn chips and a pile of greens, or rolled up with peppers, olives, and tomatoes in a burrito. We have improved the original recipe over the years, but it became a staple for us, and our friends started asking us to bring ‘those beans’ again to our dinner parties. Some have asked for the black bean recipe that I use similar to this and if you take out the sweet potatoes, you can find it here.

Chipotle Lime Refried Beans

1 tbsp. grapeseed oil

1 large onion, peeled and chopped

4 cloves garlic, peeled and minced

3 tbsp. toasted cumin

2 tsp. coriander

1/2 tsp. salt or more to taste

1/2 chipotle pepper, from adobo sauce, minced

1 28 oz. can diced tomatoes

1 c. water

5 cans pinto beans

1/2-3/4 cup chopped cilantro

2-3 tbsp. fresh lime juice

Heat up a heavy soup pot to medium heat and saute onions in oil til soft and translucent. Add the garlic and stir for one minute. Add the cumin, coriander, salt and stir for a few more minutes. Add the tomatoes, water and chipotle pepper and turn up the heat until it begins to boil and then turn the heat down to simmer for about 20 minutes. Use an immersion blender or food processor to puree it until everything is blended. Add the beans and cook for another 15 minutes until you can mash the beans with a potato masher. Its okay if you don’t get all the beans mashed and leave it kind of chunky. Add the cilantro and lime juice before serving.




  • I made these beans for dinner tonight with Nelson and Joann. We used it for burritos with a bunch of toppings. YUM!
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  • Made this for supper tonight as bean burritos. So yummy. Thanks for the recipe. How do you serve yours? We had lots of leftovers and I’m thinking of different ways to serve it.

    • Jenny,
      Sorry about the slow response. I use these for burritos and to put on top of taco salad. And if I let my kids have their way, they eat them with chips as a dip and they are gone fast! I am so glad that you liked them!


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