Low Fat Vegetarian Refried Beans
Transform your meals with this flavorful and heart-healthy recipe for Low Fat Vegetarian Refried Beans! Made with wholesome cooked pinto beans and seasoned with smoky paprika, zesty chili powder, and aromatic cumin, this dish packs bold flavors while keeping things light. Simmered in low-sodium vegetable broth and brightened with a splash of fresh lime juice, these refried beans are both nutritious and delicious. With a quick prep time of 10 minutes and a total cook time of 20 minutes, this plant-based recipe is perfect for busy weeknights. Serve these versatile beans as a filling for tacos and burritos, atop nachos, or as a satisfying side dish. Finish with optional fresh cilantro for a burst of freshness. Perfect for vegetarians and those seeking low-fat, high-protein options, these homemade refried beans are a game changer for your healthy eating routine!
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Recipe Information
Ingredients
- 2 cups cooked pinto beans
- 0.5 cups vegetable broth (low sodium)
- 0.5 cups yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoons ground cumin
- 1 teaspoons chili powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons lime juice (freshly squeezed)
- 2 tablespoons fresh cilantro (optional garnish)
Instructions
Heat a large non-stick skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. If the onion begins to stick, add 1-2 tablespoons of vegetable broth to deglaze the pan.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the ground cumin, chili powder, and smoked paprika, allowing the spices to toast for about 30 seconds to release their flavors.
Lower the heat to medium-low and add the cooked pinto beans to the skillet. Pour in the vegetable broth and stir to combine.
Using the back of a wooden spoon, potato masher, or an immersion blender, mash the beans to your desired consistency. For smoother beans, continue mashing; for chunkier beans, leave some beans intact.
Let the mixture simmer gently for 5-7 minutes, stirring frequently to prevent sticking. Add more vegetable broth if the beans become too thick.
Season the beans with salt, black pepper, and lime juice. Stir well to combine, then taste and adjust the seasoning as needed.
Remove the skillet from heat. Optionally, garnish the refried beans with freshly chopped cilantro before serving.
Serve hot as a side dish or use as a filling for tacos, burritos, or quesadillas.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
