Never Fail Refried Beans

Nachos are a staple in my house.

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Now, when I say nachos I don’t mean those spray-cheese and Tostitos nachos you can find at any snack bar. No, these are legit.

We start off by lining a plate (or cookie sheet if we’re feeling fancy) with three types of chips: typically blue corn chips, white corn chips, and flax seed chips. We then add the Refried beans, avocado, corn, ground beef, and mozzarella and cheddar cheese. And for a nice kick we top it all off with paprika, chili powder, cumin, and oregano. Pop in the microwave for a minute and you’re golden.

The nachos are removed from the microwave, then topped with Greek yogurt (or sour cream) and chopped tomatoes.

Like I said, our nachos are definitely legit.

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My mom and I love Refried beans. I mean, love. As a kid I used to eat it straight from the can, either with a spoon or tortilla chip. And let me tell you, when it comes to Refried beans, the chip-to-bean ratio is usually 1 part chip and 2+ part beans. Too much chip to bean and you don’t really get the full experience. ๐Ÿ˜‰

The problem is this: the sodium. One two many Refried-bean-slathered chips and we’ll bloat up like balloons.

That’s the beauty of making your own: you can control the bloat! (I mean, control the amount of sodium… ;))

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This recipe uses a myriad of spices to achieve the best spicy, savory Mexican Refried beans flavor, without excessive amounts of added sodium. In comparison to the 249mg sodium 2 tbs classic Refried beans has, this recipe only has 130mg. In fact, if you really want to reduce the sodium, you can choose to add only 1/4 tsp sea salt and end up with 75mg sodium per 2tbs.

Additionally, this recipe is seriously a crowd pleaser. Aside from impressing everyone by making your own Refried bean dip, you’ll impress your guests with how daggon delicious the dip is.

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The recipe isn’t called “Never Fail” for nothing! ๐Ÿ˜‰

Never Fail Refried Beans

  • 1 3/4 c no salt added light red kidney beans (or Pinto beans, dark red kidney beans, black beans, etc.)
  • 1/4 c chopped white onion
  • 2 tbs olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1 tsp dried or fresh cilantro
  • 3-4 tbs water
  • chopped green onions (for garnish)

Strain kidney beans and pour onto a skillet. Add onion and 1 tbs olive oil. Add salt and spices and stir until combined. Cook on medium-high heat until beans begin to burst open (about 10 minutes), stirring every few minutes. Pour into a food processor and add olive oil. Processed until chopped finely (about 1 minute), then add a tablespoon of water and process again. Continue adding tablespoons of water until the smooth consistency of refried beans is reached. Scoop into a bowl and garnish with green onions. Enjoy!

Nutrition information: (calculated using MyFitnessPal.com)

Calories: 76

Fat: 4g

Carbs: 10g

Protein: 3g

(Yields 8 two tablespoon servings)

Each serving (2 tbs) has 130mg sodium and 1g sugar. If you choose to half the salt, each serving will only have 75mg sodium.

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