Smashed Bean Vegan Taco Salad

 
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Oh how I love southwest food like this smashed bean taco salad. 

Anyone else with me on that? Let’s have a moment of Hip Hip Hooray for salsa, chips and guacamole! And for these smashed refried beans. They turned out soooo soooo good!

 

I actually left mine a little more ‘smashed’ then refried, hence the name.

 

You will love these smashed vegan refried beans! They are a classic version using pinto beans. I then jazzed them up with spices and chopped jalapeño and onion. It gives them a subtle spicy flair.

 

Now, I happened to have dried pinto beans that needed to be used so cooked my beans in the slow cooker all day, but you can use canned if you are in a hurry! Canned pinto beans will work just as good.

 

I then filled my taco plant based bowl with some roasted veggies spiced with adobe pepper to give the whole bowl an extra nice spicy kick! Fill your bowl with whatever you like though. That is what I love most about vegan food bowls – use one or two ‘recipe’ ingredients and then customize it – your way!

 

Here’s the details on the smashed beans!

 

If you make these plant based smashed beans, I would love to know! Tag @badtothebowl on social media. 
 

Smashed Bean Vegan Taco Salad

Recipe by SarahCourse: Main

Easy refried beans are smashed pinto beans full of southwest seasonings!

Ingredients

  • 1 cup cooked pinto beans

  • 1/4 of a jalapeño finely diced

  • 1/4 cup of finely diced sweet onion

  • 1 garlic clove, minced

  • 1/4 cup of chopped cilantro

  • 1/4 tsp cumin

  • 1/4 tsp salt

  • 1/8 tsp of chili powder

  • pinch of red pepper

  • Grilled Veggies:

  • 1/2 of a small head of broccoli

  • 1/2 of a chopped jalapeno

  • 3 small sweet peppers (orange, yellow, red)

  • chopped variety of onion slices (red, sweet, white)

  • 1 minced garlic clove

  • 1 adobe pepper in sauce chopped (about 1 tsp of sauce)

  • 1 tsp oil

  • 1 tsp lime juice

  • 1/4 tsp each of salt, garlic, cumin, chili powder

  • 1/8 of pepper

Directions

  • Smashed Beans
  • If using canned beans, drain and rinse.
  • In small saucepan water sauté your jalapeño and onion 3 – 5 minutes. At the end of sauté time, add garlic.
  • Add your beans to pan and smash them with potato masher.
  • If this mixture seems dry add a little bit of water or veggie broth. Add in spices, stir well, then remove from stove.
     
  • Grilled Southwest Veggies
  • Chop all veggies. Add to bowl or large baggie. Add wet and dry spices. Shake bag or stir well.
  • Grill in grill pan over high heat until done, stir frequently (20 – 30 minutes)
  • Add all ingredients to salad bowl with fresh salad greens and your choice of toppings! Salsa, guac, vegan sour cream or cheese.

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