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My review
Vegan Refried Beans
Emma Maher
"Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream."
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Ingredients
15 m servings 202 calsOriginal recipe yields 6 servings
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Per Serving: 202 calories; 3.1 g fat; 33.9 g carbohydrates; 11 g protein; 0 mg cholesterol; 143 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
10/6/2001
these ended up being a little too bland for my taste, but with a LOT of chili powder and some salt, they were very good.
Most helpful critical review
4/1/2002
I found that this recipe is geared toward tomato-lovers. For those who want a less tomatoey refried beans recipe, my suggestion would be to cut back on the amount of tomato paste used. Otherwi...
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4/1/2002
I found that this recipe is geared toward tomato-lovers. For those who want a less tomatoey refried beans recipe, my suggestion would be to cut back on the amount of tomato paste used. Otherwi...
10/6/2001
these ended up being a little too bland for my taste, but with a LOT of chili powder and some salt, they were very good.
6/28/2006
I agree that less tomato paste and broth should be used. I plan to try this recipe again, but reduce each of those ingredients by about half.
11/9/2009
Delicious! I had a 'mexican night' for my family and friends and made these along with enchiladas, guacamole, salsa, tortilla chips, etc. They were a huge hit and a great healthy alternative to ...
4/20/2006
I agree that you don't need nearly as much tomato paste nor broth. The flavor wasn't too bad, but I think I'll just stick to the canned stuff.
5/28/2003
Too runny. . .but, you might be able to add sour cream and make a good bean dip. Thanks, Nannie
3/7/2016
Used 1 onion, 1 tbl olive oil, 2 cans of pinto beans, 1 tbl tomato paste, 1 cup veggy broth, 1 tsp chili powder, 1 tsp cumin and a pinch of garlic powder. Thought it was great.
1/12/2012
My husband made this to go into a burrito. It was more like a bean soup than refried beans. Good flavor after adding salt.