Low Sodium Refried Beans

5 from 21 votes

These low sodium refried beans are so versatile, you can serve them in tacos, on nachos, lettuce wraps, or even as a dip. I highly recommend you add a layer of these onto your tacos the next time you make them. This is a double recipe and can be cut in half.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish

Cuisine: Mexican

Keyword: beans, black bean dip, black beans, dairy free, gluten free, gluten free recipes, gluten free vegan, plant based, plant based recipes, refried beans, refried black beans, vegan, vegan protein, vegan recipes

Servings:

Calories: 40kcal

Author: Nicole Kendrick

Equipment

Potato masher

Ingredients

2 15 oz cans black beans do not drain
1.5 teaspoon cumin
1 teaspoon paprika
¾ teaspoon garlic
½ teaspoon smoked paprika
¼ teaspoon onion powder
Salt to taste
pepper to taste
2 tablespoon onion minced
1 tablespoon lime juice fresh squeezed
1.5 tablespoon dairy free butter
1 tablespoon organic garlic infused olive oil

Optional

2-4 teaspoon jalapeño seeds removed, add to taste

Instructions

First, open can(s) of beans and DO NOT DRAIN.
Next, add beans with canning liquid and all other ingredients to a medium-sized saucepan, and cook over medium high heat, stirring well and frequently to prevent sticking.
Then, bring beans to a boil and simultaneously reduce to low-medium once they are boiling. Next, simmer for about 10 minutes, stirring occasionally. *If beans continue to boil after reducing heat, then further reduce heat to low.
Lastly, once sauce begins to thicken, then use potato masher *or large fork, to press down beans and mash them into the consistency of refried beans. After beans are mashed, continue to cook on low heat for an additional 5 minutes, stirring constantly. Serve immediately.

Notes

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

-> Use these beans as a base for tacos, tostadas, and burritos, not just as a side dish. These beans are also excellent when topped with queso fresco cheese or sour cream, and sliced green onion as a bean dip paired with tortilla chips.

Nutrition