Quick & Spicy Refried Beans

Quick & Spicy Refried Beans

1 Review
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground chipotle pepper (optional)
  • 2 15-ounce cans black beans or pinto beans, rinsed
  • 2-3 tablespoons water (optional)


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  1. 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 information

  • Per serving: 174 calories; 4 g fat(1 g sat); 9 g fiber; 27 g carbohydrates; 8 g protein; 81 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 803 IU vitamin A; 5 mg vitamin C; 67 mg calcium; 3 mg iron; 193 mg sodium; 467 mg potassium
  • Nutrition Bonus: Folate (20% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 lean meat, 1 fat

Reviews 1

August 08, 2011
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By: sarahsingsandcooks
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!
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