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.

More Recipes

Vegan Avocado Salad with Raspberry Dressing

Avocado stands front and center in this smooth-and-crunchy combo salad with homemade creamy raspberry dressing.
Read More »

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.
Read More »

Vegan Avocado Nori Crostini

Take your morning avocado toast to the next level with the addition of nori, walnuts, and chia seeds.
Read More »

Vegan Tofu Scramble

Who needs eggs when a delicious, cholesterol-free tofu scramble can be whipped up in no time?
Read More »

Vegan Chocolate Pudding Popsicles

For a smooth chocolaty pudding pop, turn an easy chocolate mousse into a great frozen summer treat.
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 »