Vegetarian Refried Beans
This quick and easy recipe is perfect for busy weeknight meals or whenever you want a healthy, meatless side dish for your favorite Mexican or Tex-Mex entrees.
Servings: 4 people
Calories: 305kcal
Ingredients
- 3 tablespoon extra virgin olive oil
- ½ medium yellow onion diced
- 2 garlic cloves minced
- salt and black pepper to taste
- 2 16- oz. cans pinto beans rinsed and drained
- 1 15- oz. can red kidney beans with liquid
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Optional: ½ teaspoon crushed red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and season with salt and black pepper. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
- Reduce heat to medium and add beans, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes, if using. Cook, stirring occasionally, until the beans are heated through and start to break apart slightly, approximately 8-10 minutes.
- Remove from heat and puree beans with a potato masher until almost smooth.
Nutrition
Serving: 1grams | Calories: 305kcal | Carbohydrates: 39g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 644mg | Fiber: 13g | Sugar: 4g
