Spiderweb Refrito

• WordPress
• Instagram
• Facebook
• Twitter
• Pinterest
• Spotify

This delicious vegan black refried beans with a spooky twist recipe takes just 40 minutes to make. Spiderweb refrito with vegan sour cream!

Vegan | Gluten-free | Soy-free

As a Puerto Rican, there’s a special place in my heart for beans, of all kinds! We truly do use them in almost every meal. But who can blame us? Beans are such an affordable and nutritious staples, as well as vegan-friendly and a very good source of protein. 

One of my favorite versions of beans is refried beans. I love Mexican food a lot; so much that I once traveled over a 4-day period to CDMX just to eat and visit museums! After that trip, I dream every day of going back to do the exact same. Until that happens, homemade Mexican recipes will have to do. 

I came up with this homemade & vegan version of the famous refried beans, but with a spooky spiderweb design made out of vegan sour cream. Creamy, thick, and chunky from time to time, these beans will make you forget about the prepared can of refried beans, and it can be used to make all kinds of recipes like tacos, Cielito Lindo, enfrijoladas, or serve as a spooky Halloween dip with your favorite chips & veggies.

Notes:

• Even though this recipe calls for black beans, you can use any other beans you have available. Just have in mind that the color will be different. 

---

Pin Print

Vegan Spiderweb Refrito [Spooky Black Refried Beans]

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For cooking:

• 2 (15 ounces) cans black beans, drained and rinsed (or 3 cups cooked beans, from dry)
• 1 tbsp olive oil
• ½ large onion finely chopped
• 2-3 garlic cloves, minced
• Optional: 1 tbsp tomato sauce
• Optional: 1 tbsp sofrito
• 3 cups vegetable stock (or water)
• Salt & pepper, to taste

For refrying:

• 2 tbsp vegan butter (or olive oil)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1/2 tbsp cumin
• Salt & pepper, to taste

Other Ingredients:

• ¼ cup vegan sour cream
• Tortilla chips

Procedure

To Cook

1. In a large pot, add olive oil, onion, garlic, tomato sauce, and sofrito. Saute until tender in high-med heat.
2. Add drained beans and veggie stock. Bring it to a boil, lower the heat; partially cover, and simmer for about 30 minutes.

To Refry

1. In a separate large skillet, heat vegan butter over medium heat.
2. Add cooked beans to skillet, and season with garlic powder, onion powder, paprika, cumin, salt, and pepper. Mix until it’s completely incorporated.
3. Mash beans with a potato masher or slightly blend with an immersion blender. Cook for 5 more minutes; if the mixture becomes too dry, add a bit more water.

Serving

1. Serve refried beans on a plate or shallow bowl.
2. Place vegan sour cream in a piping bag, and pipe the spiderweb design. If desired make a spider out of black olives to place on top. 
3. Serve with your favorite chips, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

• 

• 

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!