Refried beans are great to have on hand. Spread them on a tortilla, add cheese and you've got a quesadilla. Top whole-grain toast with refrieds and a little salsa and you've got a great savory breakfast. This easy version has all the great flavor of traditional refried beans without the added fat.

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic, chili powder, cumin and chipotle (if using). Cook, stirring constantly, for 1 minute. Add beans and cook until heated through, 2 to 3 minutes. Remove from the heat and mash to desired consistency with a potato masher. Add water if necessary to achieve desired consistency.



Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

174 calories; 4.4 g total fat; 0.7 g saturated fat; 193 mg sodium. 467 mg potassium; 27.1 g carbohydrates; 8.9 g fiber; 6 g sugar; 8.2 g protein; 803 IU vitamin a iu; 5 mg vitamin c; 81 mcg folate; 67 mg calcium; 3 mg iron; 6 mg magnesium;

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Rating: 4 stars
Delicious for a high-fiber breakfast! I served this next to a fried egg for an incredibly fast breakfast. It was great! I tried it with pinto beans this time and next time I'll try it with black beans. This may become a usual breakfast for me! Read More