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 Sugar Cookie Dough

The perfect sugar cookie base for making the classic variety, or customizing it with your own flavor combinations. This super adaptable dough is great for holiday baking, or any time you fire up the oven.
Read More »

Vegan Almond Cheese

This rich, complexly flavored, dairy-free cheese is perfect for your next wine and cheese soirée.
Read More »

Vegan Pesto Pasta

This can be adapted to the season and your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
Read More »

Vegan Chunky Monkey Shake

Chocolatey goodness with the perfect touch of banana and toasted cashews makes this a treat that’s good-for-you.
Read More »

Easy Vegan Tomato Soup

Miso, chickpeas, and maple syrup add exotic flavors to this classic soup.
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 »