Low-Calorie Refried Beans

Growing up, refried beans were always that side dish I’d push around my plate at Mexican restaurants. But once I learned to make them at home? Game changer. There’s something so satisfying about turning plain beans into this creamy, flavorful dish that makes every taco night better.

I’ve spent years tweaking this recipe to get it just right – not too mushy, not too dry, and packed with just enough spices to make everyone at the table reach for seconds. The best part? You probably have most of these ingredients in your pantry right now. And trust me, once you make these from scratch, those canned refried beans might start collecting dust on your shelf.

Want to know what makes these beans special? It’s all in the method. A few simple tricks turn basic pinto beans into something that’ll have your family scraping the bottom of the pot. And the leftovers? Even better the next day.

What Kind of Pinto Beans Should I Use?

You’ve got two main options when it comes to pinto beans for this recipe – canned or dried beans that you cook from scratch. While canned beans are super convenient and work perfectly well here, cooking dried beans gives you more control over the texture and saltiness. If you’re going the canned route, look for low-sodium varieties so you can better control the salt level in your final dish. For dried beans, make sure they’re relatively fresh (within a year old) since really old beans can take forever to cook and might never get truly soft. Just remember that if you’re starting with dried beans, you’ll need to plan ahead since they require soaking time and about 1-2 hours of cooking before you can even start making the refried beans.

Options for Substitutions

This refried beans recipe is pretty forgiving and works well with several substitutions:

• Pinto beans: While pinto beans are traditional, you can easily use black beans instead. Both canned and home-cooked work great – just make sure to drain and rinse them well if using canned.
• Olive oil: Feel free to swap olive oil with vegetable oil, avocado oil, or even traditional lard for a more authentic Mexican flavor.
• Yellow or white onion: Red onion works just fine here, or you can use 1 tablespoon of onion powder if you’re out of fresh onions.
• Fresh garlic: No fresh garlic? Use 1/2 teaspoon of garlic powder instead.
• Chili seasoning: You can replace this with plain chili powder, or use a mix of paprika and a pinch of cayenne for heat.
• Fresh cilantro: If you’re not a cilantro fan or don’t have any, simply leave it out or add some fresh parsley for a different herby note.
• Lime juice: Lemon juice works as a good substitute, or you can use a splash of white vinegar for that tangy kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making refried beans is rushing the cooking process – take your time to properly soften the onions until they’re translucent (about 5-7 minutes), as this creates a crucial flavor foundation for your beans. Another common error is mashing the beans too early in the cooking process; instead, let them simmer with the seasonings and water for at least 5 minutes to absorb all those wonderful flavors before starting to mash. To avoid ending up with beans that are either too dry or too soupy, add water gradually while mashing, starting with just 1/4 cup and adding more as needed until you reach your desired consistency. For the best texture, leave some beans partially whole rather than mashing them completely smooth – this creates a more authentic, restaurant-style dish with varying textures in each bite.

What to Serve With Refried Beans?

Refried beans are a staple of Mexican cuisine that pair perfectly with so many dishes! They make an excellent side dish for tacos, burritos, or enchiladas, but they’re also great spread on tostadas or tucked into quesadillas. For a simple breakfast, serve them alongside scrambled eggs with warm tortillas and a spoonful of fresh salsa or pico de gallo. If you’re hosting taco night, set out some Mexican rice, shredded lettuce, diced tomatoes, and grated cheese so everyone can build their perfect plate with these creamy beans as the base.

Storage Instructions

Keep Fresh: These homemade refried beans will stay good in the fridge for up to 5 days when kept in an airtight container. They might thicken up a bit as they cool, but that’s totally normal! I like to make a big batch on Sunday for easy Mexican-inspired meals throughout the week.

Freeze: Refried beans are perfect for freezing! Put them in freezer-safe containers or bags, leaving a bit of space for expansion, and they’ll keep for up to 3 months. I often divide them into smaller portions before freezing so I can thaw just what I need.

Warm Up: When you’re ready to use your stored refried beans, heat them in a pan over medium-low heat, adding a splash of water or broth to thin them out if needed. Give them a good stir while heating to get that smooth, creamy texture back. If using frozen beans, thaw them overnight in the fridge before reheating.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 20-25 g
• Fat: 15-20 g
• Carbohydrates: 60-65 g

Ingredients

• 1/4 tsp cumin powder
• 1 tbsp olive oil
• 1/2 tsp chili seasoning (I use McCormick chili powder)
• 1/2 cup water
• 1 tbsp lime juice
• 2 tbsp fresh cilantro (finely chopped)
• 2 (15 oz) cans pinto beans (rinsed and drained thoroughly)
• 2 cloves garlic (finely minced for best flavor)
• 1/4 tsp salt
• 1/2 cup diced yellow onion

Step 1: Sauté the Onions

In a medium saucepan over medium heat, warm the olive oil until shimmering.

Add the onions and a pinch of salt.

Cook, stirring occasionally, until the onions have softened and are starting to turn translucent, which should take about 5 to 8 minutes.

Step 2: Add Aromatics and Spices

Add the garlic, chili powder, and cumin to the saucepan.

Cook, stirring constantly, just until the mixture is fragrant, about 30 seconds.

This helps to release the flavors and aromas of the spices.

Step 3: Add Beans and Simmer

Pour in the drained beans and water.

Stir well to combine, then cover the saucepan and let it cook for 5 minutes.

This will allow the beans to warm through and start to absorb the flavors.

Step 4: Mash Beans to Desired Consistency

Reduce the heat to low and remove the lid from the saucepan.

Use a potato masher or the back of a fork to mash at least half of the beans until you reach your desired consistency.

This will thicken the mixture.

Continue to cook the beans, uncovered, for about 3 more minutes, stirring frequently to prevent sticking.

Step 5: Finalize and Adjust Seasoning

Remove the saucepan from the heat and stir in the cilantro and lime juice.

Taste the beans and add more salt and lime juice if necessary to suit your preference.

If the beans look dry, stir in a small splash of water to loosen the mixture.

Cover the saucepan until you’re ready to serve, keeping the beans warm and flavorful.