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
- Prep: 5 mins
- Cook: 5 mins
- Total: 10 mins
- 2-4 1x
- Sides Dish
- Vegan, Mexican
Servings 2-4 1x
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.
Ingredients
- 1 15-ounce can pinto beans (400 g), drained and rinsed
- 2 tbsp water
- 1 tsp cumin powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp 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 Size: 1/2 of the recipe
- Calories: 183
- Sugar: 2.3 g
- Sodium: 573.1 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 33.8 g
- Fiber: 10.1 g
- Protein: 10.2 g
This has been our family favorite! To keep in fridge without drying out , I add another tbsp of water. It stays moist and perfect every time. Also, husband is on a plant based diet, without salt, sugar and oils. I use mrs dash for salt free. It adds a punch and more flavor to the dish! Thank you for sharing this recipe.
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Hi Danbi! Thanks to you!!!!! Have a great day!
The best hands down vegan dish! I don’t use salt. My family loves it!! Wheat tortilla and veggies makes for delicious burritis
Hi Linda!!!! We are glad you and your family enjoy our recipes!! Thank you for sharing it with us! Have a great day!
Delicious and easy to make! I used dry pinto beans and soaked overnight, then cooked them in Organic Reduced Sodium “Better Than Bouillon” Seasoned Vegetable Base, and omitted the salt in the recipe. I replaced the Cayenne pepper with Chipotle powder. 1 cup of dry pinto beans, cooked, was equal to a 15 oz can of pinto beans. I’ll definitely make again!
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Hi Denise! Thanks a lot 🙂 Sounds great 🙂
What a great recipe. I didn’t have pinto beans so I used canned black beans. I should have left the 1/2 tsp. salt out. It made it a little too salty.
Hi Alocasia! So glad you enjoyed it 🙂
Great refried beans! The whole family loved them. Quick and easy to make, too!
Hi Erin! So happy to hear that 🙂 Have a nice day!
Thank you, have tried so many recipes for this, and finally found the perfect one, this is a keeper. Thanks again for sharing
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Hi Diane! You’re so welcome 🙂 So glad you enjoyed it!
Thanks for sharing this recipe! My daughter’s college roommates came to stay over the fall break…one is vegan and the other vegetarian. To keep things simple, we all went vegan for the week. We soaked the beans for about three hours before cooking…don’t know if that was long enough to cut out some of the sodium, but we felt better about it! We added tomatoes, corn, and cilantro to finish…delicious!
Hi! So glad you liked it 🙂 Thank YOU for making the recipe!
Fast and tasty.
I like that there is no added oils/fat and that there is no chopping (I love fresh garlic and onions but sometimes we all need something quick).
Adding this to my recipe collection.
Thanks.
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Hi Julie! So glad you liked it 🙂 Yes, onion and garlic powder are so convenient!
This was delicious. I made burritos the other night and this recipe came up first in google. I’m dipping vegetables in the leftovers. It’s like hummus, but even more delicious!!
Hi Jen! Thanks a lot 😀 So glad you liked it!
THE BEST! They tasted so good after not having beans because the canned ones are unhealthy. I made mine using dried and overnight soaked though.
Hi Sarah! So glad you liked it 😀
Whoa! That’s a lot of sodium! If you soaked your uncooked pinto beans overnight that would reduce sodium content considerably. You will find a lot of sodium in most processed/canned foods. … and this is for just one meal. PS… remember not to put sodium into whole cooked beans as that will make them tough. Season at the end of cooking.
I do like this simplicity of this recipe, and I like your choice of seasons… I will be using your recipe tomorrow. Thank you.
Note:The average daily sodium intake for Americans is 3,400 milligrams per day, an excessive amount that raises blood pressure and poses health risks. In general, Americans should limit daily sodium consumption to 2,300 milligrams, but this is an upper safe limit, not a recommended daily allowance.
Hi Jette! Thanks a lot for your comment 🙂 You’re right, but it’s more important to follow a plant-based diet if you don’t want to raise blood pressure. Have a nice day!
I use “no salt added” beans that are precooked. In addition, I don’t add salt to any of my food, since I follow an sos-free plant based lifestyle. It’s still a great recipe, though!
Hi Ingrid! Thanks a lot 🙂 So glad you like it!
Yummy! This is how we make our beans, but we also add some diced tomatoes (either fresh or canned, whatever’s on hand) before the puree to add a little more flavor.
I LOVE refried beans 😀 Thank you for sharing!!
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Hi Ashleen! You’re so welcome 🙂 I’ll add diced tomatoes next time 😉 Have a nice week!