Low Sodium Refried Beans with Cheese
Indulge in the creamy, flavorful goodness of Low Sodium Refried Beans with Cheese, a healthier twist on a classic dish. This recipe combines tender, slow-simmered pinto beans with aromatic spices like cumin, chili powder, and smoked paprika, creating a perfectly seasoned and satisfying base. Lightly mashed and blended with melted Monterey Jack cheese, these beans are irresistibly rich and creamy without relying on added salt. A dash of fresh lime juice and a sprinkle of vibrant cilantro brighten the dish, making it ideal as a delicious side or a hearty filling for burritos and tacos. Ready in just over two hours, this recipe is a must-try for anyone seeking a low-sodium alternative packed with bold flavor and wholesome ingredients.
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Recipe Information
Ingredients
- 1 cup dried pinto beans
- 4 cups water
- 2 tablespoons olive oil
- 0.5 medium, chopped onion
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 cup, shredded monterey jack cheese
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh cilantro
Instructions
Rinse the pinto beans under cold water to remove any dirt or debris.
In a large pot, add the rinsed beans and cover them with 4 cups of water. Bring to a boil and then reduce the heat to low. Simmer the beans gently for about 90 minutes, or until they are tender. Add more water if needed to keep the beans submerged.
Once cooked, drain the beans and reserve about 1/2 cup of the cooking liquid.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until the onion is translucent.
Add the minced garlic, ground cumin, chili powder, smoked paprika, and black pepper to the skillet. Cook for another minute, stirring constantly to avoid burning the spices.
Add the cooked pinto beans to the skillet. Using a potato masher or the back of a fork, mash the beans until they reach your desired consistency. Add small amounts of the reserved cooking liquid gradually to help mash the beans and to make them creamier.
Lower the heat and stir in the shredded Monterey Jack cheese until fully melted and incorporated into the beans.
Stir in the lime juice to add a touch of brightness to the beans.
Remove from heat and garnish with chopped fresh cilantro before serving.
Serve warm as a side dish or as a filling for burritos or tacos.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 4.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1124 mg | 24% | |
*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.
