Easy Homemade Refried Black Beans
Make easy refried black beans in 20 minutes using canned black beans, aquafaba, and spice for the creamiest vegan frijoles negros refritos with no added oil.
Servings: 6
Calories: 123kcal
Ingredients
- 1 small onion diced, 1 cup
- 2 cloves garlic minced or pressed or ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 3 cups black beans 2 cans, reserve ⅔ cup liquid
- 2 tablespoons lime juice
Instructions
- Heat a medium saucepan over medium heat. Add the onions and cook them for 2-3 minutes to soften them. Stir constantly. Add a tablespoon of water if they start to stick.
- Stir in the garlic, cumin, chili powder, and salt. Mix with the onions.
- Add the black beans and liquid from the can (⅔ cup). Cover and simmer the beans for 10 minutes.
- Remove the pan from the heat. Use a potato masher or stick blender (immersion blender) to mash the beans to the desired consistency.
Notes
- Store refried beans in an airtight container for 5 days in the refrigerator or 3 months in the freezer.
- Try this recipe out with different beans, including pinto, or sturdy white beans such as navy or haricot. You can also use adzuki beans.
- Garnish with chopped fresh cilantro, lime wedges, or add extra flavor with a splash of Mexican-style hot sauce.
Nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 341mg | Fiber: 8g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg