Easy Healthy Refried Beans

This Easy and Healthy Refried Beans recipe is a great option to boughten refried beans. These vegetarian refried beans are lower in sodium, fat, cholesterol and low calorie. Plus you can make them in 5 minutes and have a great attic dip fully of relish .

How do you make easy healthy refried beans?

You wo n’t believe how easy they are to make and how tasty they are ! I love them in burrito, taco salads, nacho, greaser, tostada and I even like these refried beans as a dip. so good !

What kind of bean is used for refried beans?

I used blacken beans and based the nutrition from them, but you can use kidney beans or pinto beans for your refried beans. It ‘s in truth fair personal preference .

Do you have to use dried beans to make refried beans?

I did n’t. I ‘m indisputable it tastes fantastic if you have the time to soak the beans and prepare them, however I ‘m all about flying, easy and goodly, so I used a can of organic total darkness beans .

The dainty thing about making your own refried beans ( besides being healthier ) is that you can control the texture. If you like them smooth then use an immersion blender. If you like them chunky use a potato masher or fork .

Here’s Easy Healthy Refried Beans –

piquant
flavorful
Smooth
Bean-y

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Easy Healthy Refried Beans

This Easy and Healthy Refried Beans recipe is a great alternate to boughten refried beans. These vegetarian refried beans are lower in sodium, fat, cholesterol and low calorie. Plus you can make them in 5 minutes and have a great attic dunk entire of flavor .

Prep Time

1

minute

Cook Time

5

minutes

Total Time

6

minutes

Servings

4

servings

Calories

83.5

kcal

Author

Cindy Newland with Intentionally Eat

Ingredients

• 1 can beans, drained and rinsed

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• ¼ cup vegetable broth or water
• 1 Tbsp cumin
• 1 tsp chili powder
• 1 tsp garlic
• 1 tsp onion powder
• salt and pepper to taste
• 1 pinch cayenne optional
• juice from half a calcium hydroxide or lemon

Instructions

• In a medium pot over medium heat, add broth, drained beans, cumin, chili powder, garlic powder and onion powder. Stir.

• Mash with a fork, potato masher or use an immersion blender until you reach desired texture. Heat for 3-5 minutes.

• Remove from heat. Add lime or lemon juice, cayenne, salt and pepper to taste.

Nutrition

Serving:

0.33

cup

|

Calories:

83.5

kcal

|

Carbohydrates:

14.5

g

|

Protein:

5

g

|

Fat:

0.75

g

|

Fiber:

5

g

If you want another dip check out this recipe for Chipotle Salsa in my FREE E Book – A Few Small Bites: Healthier Versions of Classic Snacks.

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