I love Mexican food so much, so I've wanted to make this recipe for a long time. This is a healthier and vegan version and I'm so happy because is super simple, you just need to cook the beans for a few minutes, drain them, add your favorite spices and blend. It's not like the traditional recipe, but is still delicious and also fat-free.
You can use it to make all kinds of Mexican recipes like burritos, tacos, burrito bowls, taquitos or whatever. It's super tasty, even though it's fat-free, but you can add some tahini or any healthy fat if you want. I know it's not a beautiful dish, but I promise you it tastes amazing.
Tips:
- You can also cook the beans from scratch, but I can't tell the amount of dried beans you need to get 15 ounces or 400 grams of cooked beans.
- I prefer to use pinto beans, but use any other type of beans you want.
- Spices are optional, feel free to add your favorite ones.
- If you don't have an immersion blender, use a potato masher, a fork or even a regular blender (but don't over blend).
Fat Free Vegan Refried Beans
You need to give this refried beans recipe a try. It's a healthier, vegan, fat-free version, but it's super tasty and so easy to make.
Servings:
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Ingredients
- 1 15-ounce can pinto beans, drained and rinsed
- 2 tablespoon water
- 1 teaspoon cumin powder
- Ā½ teaspoon onion powder
- Ā½ teaspoon garlic powder
- Ā½ teaspoon salt
- ā teaspoon cayenne powder
Instructions
- Cook the beans in a saucepan with some water (the water must cover the beans) for a few minutes until they're hot.
- Drain the beans and place them in a mixing bowl with the rest of the ingredients and blend with an immersion blender. You can also use a potato masher.
- Store in the fridge in a sealed container for up to 4 days.
Nutrition
Serving: 1serving | Calories: 91kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 577mg | Potassium: 311mg | Fiber: 5g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Leave a comment below and let me know how it was!
Airin says
"Wow! This fat-free vegan refried beans recipe is a game-changer. It's so simple to make and packed with flavor. I love that it's healthy without compromising on taste. I've used it in burritos, tacos, and even as a dip. Thank you for sharing this delicious and nutritious recipe!"
Iosune Robles says
Thank you so much, Airin. I'm really happy to hear you enjoyed the recipe and found it so versatile. Love that you've used it in so many ways!
Debbie says
The calorie content is wrong. A whole can of pinto beans (15.5 oz) is 350 calories. If a single recipe has 4 servings then how can it have 183 calories?
Iosune Robles says
Thanks so much for your comment, Debbie. You were absolutely right, there was an error in the nutrition information and weāve already corrected it. Sorry for the mistake and thanks again for letting us know.
Memy says
If you boil your own dried beans, one 15 ounce tin is 1.5 cups or 9 ounces of cooked beans. This is the amount after you have after cooking half a cup of dried beans. If you cook the whole one pound bag of beans, it will yield 6 cups cooked beans. Divide into 1 cup freezer containers, label and freeze. Thaw 2 bags, make this recipe and use the extra half cup on a salad.
This recipe is absolutely lovely. I kick up the spices with either a teaspoon of chili powder or Lalas curry powder.
Amanda Atwater says
LOVE IT!It helps me not want anything that my friends eat when they make tacos. Even they want mine. š
Iosune Robles says
That's good š Thanks for your kind comment!
Ashley says
I cooked my pinto beans in an instapot and the used 15 oz for this recipe and they taste perfect!
Iosune Robles says
Sounds good Ashley š So glad you liked it!