Refried Chipotle & Lemon Pinto Beans

Two kinds of peppers add an extra kick to bean dip.

Chipotle and jalapeño peppers give these classic refried beans a dose of heat, and the lemon juice adds a touch of citrus.

Serves 4

What You Need:

2 tablespoons coconut oil
2 tablespoons vegetable oil
1 chipotle pepper, de-seeded and minced
1/2 jalapeño pepper, minced
1 tablespoon minced garlic
1/2 cup small-diced onions
1 15-ounce can refried pinto beans
1/2 teaspoon ground cumin
1 tablespoon fresh lemon juice, for garnish

What You Do:

  1. In a skillet over medium-high heat, heat coconut oil and vegetable oil until hot and simmering. Add peppers and onions and sauté until onions began to caramelize. Add garlic and cook for 1 minute.
  2. Add pinto beans and mix well. Add cumin and salt, and garnish with lemon juice.
 Comments

More Recipes

Grilled S’mores with Strawberries and Bananas

Nothing says summer quite like vegan s’mores around the campfire.
Read More »

Sweet Cashew Spread

With its slight hint of cinnamon, we know you’ll be sweet on this versatile cashew spread.
Read More »

Grilled Vegetable Pizza

Celebrate the warm days of summer with perfectly grilled veggie pizza.
Read More »

Peanut Noodle Salad

Slightly spicy peanut sauce enlivens this deliciously simple noodle salad.
Read More »

Seasonal Berry Cobbler

This stunning, summer treat is the perfect dessert for Fourth of July cookouts and picnics, and pairs perfectly with a dollop of Vanilla Bean Whipped Crème.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »