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
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Ingredients

Directions

  • 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.

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Tips

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

Nutrition Facts

174 calories; 4.4 g total fat; 193 mg sodium. 27.1 g carbohydrates; 8.2 g protein; Full Nutrition

Reviews (1)

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1 Ratings
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  • 4 star values: 1
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Rating: 4 stars
10/29/2011
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