For those who are not using canned pinto beans (and who are not using the Instant Pot method), soak the dried beans overnight with enough water to cover.
The next day, drain and rinse the beans well. Place in a large stock pot. Add the water and vegetable broth.
Add the vegetables to the beans and bring to a boil. Once boiling, reduce the heat to low.
Cover and simmer 1 1/2 to 2 1/2 hours or until extremely tender.
Add more water as needed to prevent scorching.
When beans are tender, drain, reserving the liquid.
Add the spices, herbs, and salt. Mash with a potato masher or a hand-held blender until smooth, adding reserved liquid to adjust the thickness of the beans.
Return the mashed beans to the pot, heating and stirring until warm.
Taste, adjust seasonings, and serve.
Refrigerate any leftovers. Save reserved liquid as beans thicken when they cool. You may need to add some when reheating the beans.
Spread refried beans on tortilla chips and arrange on a large platter or several smaller plates.
Drizzle with our vegan cheese sauce.
Spoon dollops of our cashew tofu sour cream on the nachos.
Spoon mounds of our guacamole on the nachos.
Sprinkle with additional toppings as desired.
Serves 4-6 with leftovers
Note: Feel free to use 1-2 cans of vegetarian refried beans for this recipe, or make your own refried beans starting with 2 cups of canned pinto beans.
If you wish, make the refried beans in an instant pot. Place all of the refried bean ingredients, except the salt and oregano, in the instant pot along with the dried beans. Set to pressure, seal, and cook for 30 minutes. Add the salt and the oregano, and follow the remaining instructions.