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:
PRINT
PIN
COMMENT
Ingredients
- 1 15-ounce can pinto beans, drained and rinsed
- 2 tablespoon water
- 1 teaspoon cumin powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ 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: 183kcal | Carbohydrates: 33.8g | Protein: 10.2g | Fat: 1.5g | Saturated Fat: 0.3g | Sodium: 573.1mg | Fiber: 10.1g | Sugar: 2.3g
Tried this recipe?Leave a comment below and let me know how it was!
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. 😋
Iosune Robles says
That's good 🙂 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 🙂 So glad you liked it!