Plant-Based Refried Black Beans
The ultimate plant-based comfort food. Perfect for quick Taco Night, Busy weeknights, and meal prepping. Elevate your health and taste buds with this healthy and delicious twist on a classic dish.
Ingredients
- 5 cans whole black beans drained
- 1 tablespoon oil OR water
- 1 onion diced
- 6 garlic cloves peeled and minced
- 1 tomato chopped
- 2 stalks celery diced
- ¼-½ cup pickled jalapeños diced, OR 1 diced fresh jalapeño
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ¼-½ teaspoon smoked paprika
- ¼-½ teaspoon Mexican oregano
- ¼-½ teaspoon cayenne
- 2 cups water
- 1-2 teaspoons salt OR to taste
Instructions
- Drain the liquid from the cans and thoroughly rinse the beans.
- In a medium pan, warm the olive oil (or water) on medium heat until it’s shimmering.
- Add in the onion, garlic, tomato, celery, and jalapeños.
- Stirring frequently, cook until onions are translucent and the mixture is softened. The veggies will release their juices but make sure not to let the mixture dry out. Add a tablespoon of water at a time if it needs a little moisture.
- Add the drained beans, 2 cups of water, and the seasonings (except the salt) to the mixture. Stir to incorporate.
- Turn up to medium-high to bring to a boil.
- Reduce to a simmering boil for 15-20 minutes.
- Add salt to taste.
- Mash or blend, depending on the consistency you prefer.
Notes
- Beans will last in an airtight container in the fridge for 4–5 days.
- Optional: Serve with salsa, pico de gallo, or guacamole.
Nutrition
Calories: 21kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 216mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.2mg
