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 Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 2-4 1x
- Category: Sides Dish
- Cuisine: Vegan, Mexican
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
Erin says
December 11, 2018 at 15:25Great refried beans! The whole family loved them. Quick and easy to make, too!
Iosune says
December 11, 2018 at 18:40Hi Erin! So happy to hear that 🙂 Have a nice day!
diane says
November 24, 2018 at 19:50Thank you, have tried so many recipes for this, and finally found the perfect one, this is a keeper. Thanks again for sharing
★★★★★
Iosune says
November 27, 2018 at 15:45Hi Diane! You’re so welcome 🙂 So glad you enjoyed it!
Joyful98 says
October 28, 2018 at 14:37Thanks 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!
Iosune says
October 28, 2018 at 16:38Hi! So glad you liked it 🙂 Thank YOU for making the recipe!
Julie A Desjardins says
May 1, 2018 at 23:34Fast 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.
★★★★★
Iosune says
May 15, 2018 at 10:10Hi Julie! So glad you liked it 🙂 Yes, onion and garlic powder are so convenient!
Jen says
April 24, 2018 at 22:25This 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!!
Iosune says
April 28, 2018 at 05:51Hi Jen! Thanks a lot 😀 So glad you liked it!
Sarah says
April 21, 2018 at 00:07THE BEST! They tasted so good after not having beans because the canned ones are unhealthy. I made mine using dried and overnight soaked though.
Iosune says
April 28, 2018 at 05:21Hi Sarah! So glad you liked it 😀
Jette says
September 8, 2017 at 05:51Whoa! 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.
Iosune says
September 18, 2017 at 13:27Hi 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!
Ingrid says
September 20, 2017 at 20:01I 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!
Iosune says
September 21, 2017 at 11:02Hi Ingrid! Thanks a lot 🙂 So glad you like it!
Ashleen says
April 28, 2017 at 19:24Yummy! 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!!
★★★★★
Iosune says
May 1, 2017 at 12:24Hi Ashleen! You’re so welcome 🙂 I’ll add diced tomatoes next time 😉 Have a nice week!