The recipe Easy Refried Beans

Made From Scratch Recipes

Easy Refried Beans recipe is a Mexican Side Dish meal that takes 5 minutes to make. If you enjoy Mexican for Side Dish, you will like Easy Refried Beans!

Easy Refried Beans

Easy Refried Beans Recipe
Easy Refried Beans

Easy refried beans made from canned pinto beans and ready in minutes!

Easy Refried Beans

What Course Is Easy Refried Beans?

Easy Refried Beans is for Side Dish.


How Long Does Easy Refried Beans Recipe Take To Prepare?

Easy Refried Beans takes 5 minutes to prepare.


How Long Does Easy Refried Beans Recipe Take To Cook?

Easy Refried Beans takes 5 minutes to cook.


How Many Servings Does Easy Refried Beans Recipe Make?

Easy Refried Beans makes 2 servings.


What Are The Ingredients For Easy Refried Beans Recipe?

The ingredients for Easy Refried Beans are:

1 can of pinto beans (rinsed and drained)
2 tbsp refined coconut oil
1/4 cup water
1/2 tsp garlic powder
1/2 tsp onion powder
kosher salt to taste



How Do I Make Easy Refried Beans?

Here is how you make Easy Refried Beans:

1. Rinse and drain the can of pinto beans2. Smash the pinto beans with a fork until no whole beans are left3. In a small skillet, add the coconut oil and heat on medium until melted4. Remove from the burner and add the water and smashed pinto beans and stir well until thoroughly combined5. Place back on low heat and add the garlic powder, onion powder, and salt to taste6. Warm through and serveTopping Ideas (not included in calorie count)CheeseSour CreamSalsaGuacamole Serving Size: 2 equal servingsNumber of Servings: 2Recipe submitted by SparkPeople user MANKIE87.


What's The Nutritional Info For Easy Refried Beans?

The nutritional information for Easy Refried Beans is:

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 295.0
  • Total Fat: 14.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 245.0 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 10.5 g
  • Protein: 8.8 g

What Type Of Cuisine Is Easy Refried Beans?

Easy Refried Beans is Mexican cuisine.


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