Semi-homemade Mexican refried beans
Ingredients
- 2 15-oz. cans low sodium pinto beans
- 4 Tbsp avocado oil divided
- 1 Tbsp taco seasoning*
- 1/2 tsp sea salt
- 1/4 cup water
Instructions
- Preheat a large skillet over medium-high heat. Add 2 Tbsp of the avocado oil to the skillet and let it warm.
- Rinse and drain the pinto beans and then add them to a blender or food processor.
- Add in the other 2 Tbsp of avocado oil, taco seasoning, sea salt, and water. Process until the mixture is smooth.
- Carefully transfer the beans to the oiled skillet and spread them into a thin layer, being careful to not let the oil burn you.
- Let the beans cook for 5-6 minutes without stirring them.
- Stir and spread them thin again letting them cook an additional 2-3 minutes.
- Remove from the heat and enjoy!
Notes
*Grab my homemade taco seasoning recipe in this post.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 0.5cup | Calories: 174kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Fiber: 7g | Sugar: 1g
Course: Main Course, Side Dish
Cuisine: Mexican