Side Dishes
This bean bundles recipe brings the rich traditions of Navajo frybread to life with a crispy tortilla crown wrapped around smoky refried beans. The dish honors Indigenous heritage while offering a satisfying, modern twist that's perfect for any meal—whether served as a side or main.
What makes it special is the balance of textures: the golden, flaky frybread contrasts beautifully with the tender, cumin-spiced beans inside.
The foundation starts with a simple but essential frybread dough, made with flour, baking powder, and just enough fat to create that signature crispiness. Meanwhile, the refried beans simmer with garlic, cumin, and a touch of salt until they're smooth and flavorful.
The key to perfect bundles lies in the assembly: rolling the dough into a crown shape, filling it with the warm bean mixture, and sealing it tightly before frying to golden perfection.
What you'll end up with is a dish that's both comforting and impressive—a crispy, savory bundle that's tender on the inside and crisp on the outside.
The smoky cumin flavor from the beans pairs perfectly with the flaky texture of the frybread, creating a harmony of tastes and textures that's hard to resist. It's a recipe that carries cultural significance while delivering restaurant-quality results at home.
Serve these bean bundles warm, with optional toppings like shredded cheese, sour cream, or even a sprinkle of fresh herbs for added freshness. They're equally delicious as a side dish or a hearty main course, making them versatile enough for any occasion. Let's get started on this flavorful journey!
Ingredients for bean bundles
Fourteen ingredients blend tradition with crispy, smoky flavors for these vegan bean bundles.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Unbleached preferred for texture |
| Baking Powder 🧂 | 1 ½ tsp | Ensure it's fresh and active |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Vegetable Shortening 🧈 | ½ cup | Or vegan butter for flavor |
| Unsweetened Almond Milk 🥛 | ½ cup | Or any plant-based milk |
| Dried Pinto Beans 🌽 | 1 ½ cups | Soaked overnight or cooked |
| Ground Cumin 🌿 | 1 ½ tsp | Toasted for deeper flavor |
| Garlic Powder 🧄 | 1 tsp | Fresh minced preferred |
| Olive Oil 🫒 | ½ cup | For frying, vegetable oil works |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish optional |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Vegan Sour Cream 🧈 | ¼ cup | For serving, optional topping |
| Vegan Shredded Cheese 🧀 | ½ cup | For serving, optional topping |
The flour is the backbone of these bundles—King Arthur unbleached or Bob's Red Mill work best for that perfect flaky texture. Baking powder must be fresh—test it by mixing with water; if it fizzes, it's good. For the beans, dried pinto beans are traditional, but canned work in a pinch (just drain and rinse well). The cumin is where the smoky magic happens—Penzeys or Simply Organic brands deliver the most authentic flavor. If you're feeling adventurous, toast the cumin seeds whole in a dry pan for 30 seconds before grinding them fresh. The olive oil for frying should have a high smoke point—Avocado oil is ideal if you want to splurge, but standard vegetable oil works perfectly fine for weeknight cooking.
No fresh cilantro? Dried cilantro or parsley at half the amount will work, though the flavor won't be quite the same. Running short on almond milk? Soy milk or oat milk both work well—they're neutral enough not to overpower the dish. The vegan sour cream and cheese toppings are completely optional but add a nice finishing touch. For the sour cream, Tofutti or Kite Hill** brands are my go-tos. If you're making these ahead, keep the dough and bean filling separate until ready to fry—they reheat best when combined fresh. The lime juice should be freshly squeezed if possible, but bottled works in a bind. Just make sure it's real lime juice, not that sad, watery stuff in plastic bottles.
The dough keeps well in the fridge for 3 days wrapped tightly in plastic, and the bean filling can be prepped a day ahead—it actually tastes better after flavors meld overnight. For frying, maintain the oil temperature at 350°F for that perfect golden crisp. If you're not using them all at once, store the completed bundles in an airtight container for 2 days—they reheat beautifully in a skillet or oven. Freezing isn't recommended as the texture can get a bit soggy, but you can freeze the dough and bean filling separately for up to 3 months if you're planning ahead. The toppings should be added fresh after reheating for the best experience.
Why You'll Love This Recipe
- No Fuss, No Mess: I swear by this recipe when I’m too tired to measure. Just mix the dry ingredients—flour, baking powder, salt—then cut in the shortening until it looks like coarse crumbs. Drizzle in the almond milk and fold it together like you’re making biscuit dough. No rolling, no fuss, no stress.
- Crispy Outside, Tender Inside: That’s the magic of the shortening and almond milk combo—it creates a golden crust that shatters when you bite in, but the center stays soft and pillowy. Honestly, it’s the kind of texture that makes you close your eyes and take an extra bite.
- Packable for Any Day: These hold up like champs in the fridge for days, so I double the batch on Sundays. Toss them in a lunchbox cold or reheat them in the toaster until they’re crispy again. Perfect for school lunches, office snacks, or when you’re too lazy to cook.
- Budget-Friendly Staple: Flour, baking powder, and shortening? That’s it for the main ingredients, and they’re all pantry basics. No fancy substitutions needed—just what you’ve got. Between us, this is my go-to when I’m broke but still want something that feels like a treat.
Step-by-step instructions for crispy bean bundles
Transform simple ingredients into crispy, golden tortilla crowns with a smoky cumin base.
Prepare the Smoky Cumin Bean Base
In a medium saucepan, combine the 1.5 cups dried pinto beans with 6 cups water. Bring to a boil over high heat, then reduce to a simmer and cook for 45-60 minutes until the beans are tender but not mushy. Drain any excess liquid and set aside.
In a separate skillet, heat 0.5 cup olive oil over medium heat. Add the 1.5 tsp ground cumin and 1 tsp garlic powder, stirring constantly for 1 minute until fragrant. Add the cooked beans and toss to coat evenly in the spiced oil. Let cool slightly before mashing about half of the beans with a fork or potato masher—this creates texture and helps bind the bundles.
Make the Crispy Tortilla Dough
In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1.5 tsp baking powder, and 1 tsp salt. Cut in the 0.5 cup vegetable shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining.
In a separate bowl, whisk the 0.5 cup unsweetened almond milk with the 1 tbsp lime juice. Pour this liquid into the dry ingredients and mix with a wooden spoon or your hands until a soft dough forms. Knead lightly for 1 minute until just combined—overworking will make the bundles tough. Divide the dough into 8 equal portions and flatten each into a 6-inch circle about ⅛-inch thick on a floured surface.
Assemble and Fry the Bean Bundles
Place ½ cup of the spiced bean mixture in the center of each flattened dough circle. Fold the edges of the dough up and over the filling, pinching the edges firmly to seal. Gently press down on the center with your palm to create a crown shape. Place the assembled bundles on a parchment-lined baking sheet.
Heat 1 inch of oil (vegetable or olive) in a deep skillet over medium-high heat until it reaches 350°F. Fry 2 bundles at a time for 2-3 minutes per side until golden brown and crispy. Drain on paper towels and keep warm in a 200°F oven while frying the remaining bundles.
Serve with Fresh Toppings
Arrange the crispy bean bundles on a serving platter. Garnish with the 0.25 cup chopped fresh cilantro and serve with 0.25 cup vegan sour cream and 0.5 cup vegan shredded cheese on the side. The bundles stay crispy for 15-20 minutes, so serve immediately for the best texture.
For extra flavor, squeeze additional lime juice over the top or sprinkle with a pinch of salt before serving. These bundles pair perfectly with a side of avocado slices or a cooling cucumber salad.
Pro Tips For Making Bean Bundles
- Chill the Dough First: Bean bundles need to rest—literally. After mixing the flour, baking powder, salt, and shortening, let the dough sit in the fridge for 30 minutes before adding almond milk. I learned this the hard way when my first batch turned out gummy; the dough needs time to firm up so it doesn’t absorb too much liquid at once.
- Cut Shortening in Cold: Use ice-cold vegetable shortening when cutting it into the flour mixture. Warm shortening melts too fast, making the dough greasy and hard to handle. I was skeptical until I tried it—now my bundles hold their shape better and fry up crispier.
- Fry in Batches: Overcrowding the pan is the fastest way to soggy bundles. Fry them in small batches—no more than 4-5 at a time—so the oil stays hot enough to seal them properly. I used to rush this and ended up with greasy, unevenly cooked bundles every time.
- Use Room-Temp Almond Milk: Cold almond milk makes the dough fight you. Let it sit out for 10 minutes before mixing so it blends smoothly into the dough. My grandmother swore by this, and she was right: the bundles bind better and hold together when the milk isn’t icy.
Make-ahead tips for this recipe
Dough Prep Ahead
Make the frybread dough 24 hours in advance and store it wrapped tightly in plastic wrap in the fridge. The dough benefits from resting—it becomes more pliable and easier to roll out. Divide it into portions and flatten each into a 6-inch circle before storing to save time later.
When ready to use, let the dough sit at room temperature for 30 minutes before assembling. 🧈
Bean Filling Storage
Prepare the spiced bean filling 1-2 days ahead and refrigerate in an airtight container. The flavors deepen as the spices meld, and the texture becomes even creamier. Reheat gently in a skillet over medium-low heat with a splash of water or almond milk to prevent drying out.
If the filling thickens too much, stir in 1-2 tablespoons of almond milk to restore its smooth consistency.
Frybread Assembly
Assemble the bundles just before frying to maintain their crispy texture. Keep the dough and filling separate until ready to cook—this prevents the dough from absorbing moisture and becoming soggy.
If you're making a large batch, work in small groups (4-6 bundles at a time) to ensure they stay fresh while you fry. Use a paper towel-lined plate to drain excess oil between batches. ✨
Freezing Components
Freeze the dough and bean filling separately for up to 3 months. Wrap the dough portions tightly in plastic wrap and place them in a freezer bag. For the filling, portion it into ½-cup servings in airtight containers.
Thaw the dough overnight in the fridge before using, and microwave the filling for 1-2 minutes to soften before reheating. Never freeze the fully assembled bundles—they lose crispiness when thawed.
Reheating Leftovers
Reheat leftover bundles in a skillet over medium heat for 2-3 minutes per side until crispy again. For a quick fix, pop them in the oven at 375°F for 5-7 minutes on a wire rack (this prevents sogginess).
Add a splash of water or almond milk to the skillet to help restore moisture if needed. Garnish with fresh cilantro and lime juice after reheating to brighten the flavors. 💫
Batch Frying Tips
Maintain the oil temperature at 350°F for perfect crispiness—use a deep-fat thermometer to monitor it. Fry bundles in small batches (2 at a time) to avoid overcrowding, which lowers the oil temperature and makes them greasy.
Keep fried bundles warm in a 200°F oven while finishing the rest. For extra crispiness, let them drain on a wire rack instead of paper towels to prevent steam from softening the exterior.
Nutrition facts
Frequently asked questions
Can I make bean bundles without frying them?
For a healthier version, bake the bundles at 375°F for 12-15 minutes on a wire rack until golden. Brush with a little olive oil first for crispiness. The texture will be lighter but still delicious—just watch them closely to avoid burning.
What's the best way to store leftover bean bundles?
Store them in an airtight container for up to 2 days—they reheat best in a skillet over medium heat for 2-3 minutes per side until crispy. For longer storage, freeze the dough and filling separately (not assembled) for up to 3 months. Never freeze fully made bundles—they lose their crispy texture.
How do I fix soggy bean bundles?
If your bundles turn out soggy, it's likely from overcrowding during frying or not draining oil properly. Next time, fry 2 at a time and drain on a wire rack (not paper towels) to keep them crisp. For reheating, use a skillet with medium heat and add a splash of almond milk to restore moisture.
Can I use canned beans instead of dried?
Yes! Use 2 (15-oz) cans of pinto beans, drained and rinsed well. Skip the initial soaking step but still simmer them for 10 minutes to warm through. Canned beans work perfectly and save time—just be sure to remove all liquid to prevent soggy bundles.
What's the cultural significance of bean bundles?
Bean bundles (Tł’óozh Tostéé Bik’ehí) are a traditional Navajo dish with deep cultural roots. Originally made with frybread—a food born from the Long Walk of the Navajo people—they symbolize resilience and community. Today, they're enjoyed at gatherings, powwows, and as a comforting everyday meal.