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Easy Healthy Refried Beans
image of easy healthy refried beans in a blue pot with a masher by cindy newland with intentionally eat

Easy Healthy Refried Beans

Easy Healthy Refried Beans

 

This Easy and Healthy Refried Beans recipe is a great alternative to store-bought refried beans. These vegetarian refried beans are lower in sodium, fat, cholesterol and low calorie. Plus you can make them in 5 minutes and have a great bean dip full of flavor.

 

How do you make easy healthy refried beans?

You won’t believe how easy they are to make and how tasty they are! I love them in burritos, taco salads, nachos, tacos, tostadas and I even like these refried beans as a dip. SO GOOD!

 

What kind of bean is used for refried beans?

I used black beans and based the nutrition from them, but you can use kidney beans or pinto beans for your refried beans. It’s really just personal preference.

 

image of easy healthy refried beans by cindy newland with intentionally eat in a blue pot with a masher

 

Do you have to use dried beans to make refried beans?

I didn’t. I’m sure it tastes wonderful if you have the time to soak the beans and prepare them, however I’m all about quick, easy and healthy, so I used a can of organic black beans.

 

The nice thing about making your own refried beans (besides being healthier) is that you can control the texture. If you like them smooth then use an immersion blender. If you like them chunky use a potato masher or fork.

 

Here’s Easy Healthy Refried Beans –

Spicy

Flavorful

Smooth

Bean-y

 

Easy Healthy Refried Beans

This Easy and Healthy Refried Beans recipe is a great alternative to store-bought refried beans. These vegetarian refried beans are lower in sodium, fat, cholesterol and low calorie. Plus you can make them in 5 minutes and have a great bean dip full of flavor.
 
Course Side Dish
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 4 servings
Calories 83.5kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 1 can beans, drained and rinsed
  • 1/4 cup vegetable broth or water
  • 1 Tbsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic
  • 1 tsp onion powder
  • salt and pepper to taste
  • 1 pinch cayenne optional
  • juice from half a lime or lemon

Instructions

  • In a medium pot over medium heat, add broth, drained beans, cumin, chili powder, garlic powder and onion powder. Stir.
  • Mash with a fork, potato masher or use an immersion blender until you reach desired texture. Heat for 3-5 minutes.
  • Remove from heat. Add lime or lemon juice, cayenne, salt and pepper to taste.

Nutrition

Serving: 0.33cup | Calories: 83.5kcal | Carbohydrates: 14.5g | Protein: 5g | Fat: 0.75g | Fiber: 5g

If you want another dip check out this recipe for Chipotle Salsa in my FREE E Book – A Few Small Bites: Healthier Versions of Classic Snacks.

small bites, big results: a common sense guide to weight loss by cindy newland with intentionally eat

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