Vegan Recipes


refried beans with non-dairy queso fresco

Print Recipe
  1. Cover your dried pinto beans in a pot with water. Add epazote and garlic cloves. Bring to a boil and reduce to a simmer for 1 1/2 to 2 hours.
  2. Drain the pinto beans but reserve the starchy liquid. Throw out the garlic and epazote that was cooked with the beans.
  3. In a pan heat your coconut oil until it is very hot. Add the chopped onion and cook until soft and caramelizing. Add the beans and stir in with the onions.
  4. Pour in one cup of reserved bean broth.
  5. Mash beans with a potato masher. Reduce heat to medium and cook, stirring, until the beans are as smooth or chunky as you would like.
  6. For Queso Fresco, soak your macadamia nuts in a bowl of water overnight.
  7. The following day, pulse in a food processor with the remaining ingredients.
  8. Wet a cheesecloth and wrap the mixture tightly to drain the liquid. Chill for 8-12 hours and serve with refried beans.
Share this Recipe
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Thriving on Plants is a resource for a whole food, plant-based way of eating and living. Here we celebrate all things plant and honor the power of informed awareness and a diet focused primarily of unprocessed vegetables, fruit, legumes, and whole grains to support good health and happiness. Discover what a little more plant can do for your life!


This website is for educational and informational purposes only. Nothing presented here should be construed as a substitute for medical advice. Before beginning any type of new diet (natural or conventional), it is advisable to seek the advice of a licensed physician, nutritionist and/or healthcare professional.
To Top