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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Quick and Easy Refried Beans

Re-fried beans, minus the frying! These smooth spiced beans can be prepared in a matter of minutes.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: Makes 2 Cups


Pinto or kidney beans are traditionally used for this recipe, but you can substitute just about any bean you like and still have great results.

You can vary the blending time to achieve the consistency that you want here; longer for completely smooth, shorter for slightly chunky.


  • 2.5 cups cooked pinto or kidney beans (or 2 x 15 ounce cans, drained and rinsed)
  • 1/2 tsp. dried garlic granules
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander seed
  • 1/2 - 1 tsp. ground chili powder (adjust according to heat preference)
  • Dash liquid smoke (optional)
  • 1/2 cup low sodium vegetable broth or water
  • Salt (optional) and black pepper to taste


  1. Place all ingredients in a blender or food processor. Pulse or blend until you reach desired consistency.
  2. Transfer mixture to a pan and heat gently for 7-8 minutes, until warmed through and slightly thickened. Season with a small amoutn of salt and pepper to taste. Serve warm with accompaniments, or cool completely, cover and refrigerate until needed.

Leftover refried beans can be frozen in an airtight container for up to 2 months. Allow the beans to thaw at room temperature before reheating and serving.