Low Fat “Refried” Beans
I love enchiladas and my absolute favorite enchilada filling is potato and these “refried” pinto beans. This recipe is time consuming in the sense that there is a lot of waiting and cooking- 6 hours to soak and 1 ½ – 2 hours to cook, but it is an easy recipe because there aren’t very many steps or ingredients involved. These keep for a while in the fridge so I like to make a big batch (I double this recipe sometimes) and use them throughout the week in burrito bowls, enchiladas, salads, etc. These refried beans are pretty much fat free (0.5g of fat per 86g of pinto beans) and I use no oil to make this since they absolutely do not need.
½ cup dried pinto beans, soaked for 6 hours or overnight
½ cup onion, diced
1 garlic clove, minced
2 cups water or low sodium veggie broth
2 tsp. chili powder
1 tsp. cumin
1 tsp. smoked paprika
½ tsp. baking powder
Mix everything together in a saucepan over medium-high heat and bring to a boil. Lower to a simmer and cook for 1 ½ – 2 hours or until most of the liquid has evaporated. When done you can either mash or use whole!
Serve with in burritos, enchiladas, or anywhere you use refried or seasoned beans!
Makes about 1 ½ cups.