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; protein 8.2g 16% DV; carbohydrates 27.1g 9% DV; dietary fiber 8.9g 36% DV; sugars 6g; fat 4.4g 7% DV; saturated fat 0.7g 3% DV; cholesterol 0mg; vitamin a iu 802.8IU 16% DV; vitamin c 4.9mg 8% DV; folate 80.8mcg 20% DV; calcium 66.8mg 7% DV; iron 3mg 17% DV; magnesium 6mg 2% DV; potassium 466.9mg 13% DV; sodium 192.8mg 8% DV; thiamin 0.2mg 19% DV.

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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