The slow-cooked beans in this recipe are unbelievably delicious and super simple to make (you might never open another can of refried beans again!).
However, if you wish to forego making homemade refried beans, you can purchase a can (or two) and skip ahead to make this dish even quicker! Just be sure your Refried Beans are of the vegetarian variety, as some makers use chicken or beef stock in their products.
The Beans
2 cups dried pinto beans
5 cups of water
2/3 cup onion, chopped
2 cloves garlic. minced
5 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon cumin
2 bay leaves
1 teaspoon dried coriander
1 tablespoon garlic salt
1 teaspoon black pepper
1/4 cup extra-virgin olive oil
Rinse the beans and put all of the ingredients into a slow cooker. Stir to combine.
Cook 5 - 6 hours on high or 10 hours on low until the beans are completely tender.
Remove both bay leaves and mash the beans using a potato masher until they reach your desired consistency. Add additional salt and pepper to taste.
Serve on Crispy Tostada Shells and top with your favorite ingredients: lettuce, tomato, green onion, black olives, salsa, vegan sour cream, and vegan cheddar cheese.
This recipe will serve eight or more. Refrigerate any leftovers.
Freeze leftover beans for up to 3 months.
