Refried beans – served your way

  • Serves 4

  • Preparation 5 mins

  • Cooking 15 mins

Refried beans – served your way
  • Dairy-Free

  • Egg-Free

  • Vegan


For the refried beans
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1⁄4 tsp chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • 2 cans borlotti beans, drained
  • 1 tbsp sun-dried tomato paste
  • 100ml vegetable stock
To serve in a wrap
  • 4 tortilla wraps
  • 1/2 lettuce, shredded
  • 50g sour cream dip or vegan mayonnaise
  • 50g guacamole
  • 50g vegetarian cheese or vegan cheese, grated
To serve as nachos
  • 100g tortillas chips
  • 2 spring onions, finely sliced
  • ripe tomatoes, sliced
  • 1 chilli, thinly sliced
  • 50g vegetarian cheese or vegan cheese
  • 50g sour cream dip or vegan mayonnaise


  1. Make the refried beans first: Heat the oil and gently fry the onions for five minutes.
  2. Add the garlic and spices, then cook for another minute. If you like extra heat, add a little more chilli powder.
  3. Finally, add the beans, tomato paste and vegetable stock. Simmer for five minutes allowing most of the stock to evaporate.
  4. Using the back of a spoon gently break up the beans. Serve the beans as a wrap, with nachos, or any way you fancy.
  5. To serve in a wrap: Fill your wraps with the suggested filling and place under a hot grill for a minute or two, to crisp up the outside for extra texture. Serve.
  6. To serve as nachos: Place a good handful of nacho chips per serving into a heatproof serving dish. Top with a little cheese and place under the grill for a few seconds.
  7. Add a few more chips and extra cheese, then place under the grill for a few more seconds.
  8. Finally, top your nachos with dollops of guacamole, sour cream or vegan mayonnaise, tomatoes, spring onion, chillies and, of course, the refried beans. Serve.
Nutrition per serving
  • Calories

    >342.5 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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