Vegetarian Refried Beans
Make a batch of these vegetarian refried beans and use them to make easy dinners for days! They’re easy, super flavorful, packed with protein, and so much better than store-bought.
Servings: 4 servings
Calories: 235kcal
Ingredients
- 1 tablespoon olive or avocado oil
- 1 medium yellow onion , diced
- 3 garlic cloves , minced
- 2 chipotle peppers in adobo , minced
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- 2 15- ounce cans pinto beans , drained and rinsed
- ½ cup low-sodium vegetable broth or water
- 1 teaspoon kosher salt
- 1 lime , juiced
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5-6 minutes. Add the garlic, chili powder, cumin and oregano and cook for 1 minute, until fragrant.
- Add the beans and broth/water and bring to a simmer. Cover, reduce heat to low, and cook for 10 minutes, stirring every few minutes to prevent burning.
- Remove the lid, add the lime juice and use a wooden spoon or potato masher to mash the beans to your desired consistency. Season to tase with salt, lime juice and/or adobo sauce for more spice.
Notes
Refried beans will last about 5 days in an airtight container in the fridge. Reheat them in the microwave or on the stovetop with a splash of broth to loosen them up a bit.
Nutrition
Calories: 235kcal | Carbohydrates: 40g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1253mg | Potassium: 669mg | Fiber: 12g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 4mg