Unfried Refried Beans
Satisfy your Tex-Mex cravings with this healthier take on a beloved classic—Unfried Refried Beans! Crafted from scratch with tender, slow-cooked pinto beans, aromatic garlic, and onion, this recipe skips the frying but delivers all the creamy, flavorful goodness you love. Seasoned with fragrant cumin, smoky paprika, and a splash of refreshing lime juice, these beans are packed with zesty flavor and can be customized to your desired consistency. Whether served as a savory side dish or a hearty filling for tacos, burritos, or tostadas, these unfried refried beans are a wholesome, vegan-friendly option that’s as nutritious as it is delicious. Easy to prepare and naturally gluten-free, this recipe is a must-try for anyone looking for a healthier twist on a Mexican food staple.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 1 medium onion, chopped
- 3 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon olive oil (optional)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse and sort the dried pinto beans, discarding any debris or stones.
Place the beans in a large pot and cover them with 6 cups of water. Let them soak overnight or use the quick soak method by bringing the pot to a boil, then removing it from heat and letting it sit covered for 1 hour.
After soaking, drain and rinse the beans, then return them to the pot with 6 fresh cups of water.
Add the chopped onion and minced garlic to the pot with the beans. Bring to a boil, then reduce the heat to a simmer and cover the pot.
Cook the beans for 1.5 to 2 hours, or until they are very tender. Stir occasionally and check the water level, adding more if needed to keep the beans covered.
Once the beans are fully cooked, reserve 1 cup of the cooking liquid and drain the rest.
Return the beans to the pot or place them in a large mixing bowl. Using an immersion blender, potato masher, or the back of a spoon, mash the beans to your desired consistency. Add the reserved cooking liquid a little at a time to achieve a creamy texture.
Stir in cumin, paprika, salt, and olive oil (if using). Mix well to distribute the seasoning evenly.
Finish by stirring in lime juice and topping with fresh cilantro before serving.
Serve warm as a side dish or use as a filling for tacos, burritos, or tostadas.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 6.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1873 mg | 40% | |
*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.
