We really like Mexican food and I had been wanting to make a homemade, vegan and lighter version of the famous refried beans for a long time. The recipe couldn’t be simpler, all you have to do is heat canned beans (or cook them from scratch), strain, add spices and blend. It’s not the same as the original recipe, but it packs a punch and is a healthier option that is very tasty.

It can be used to make all kinds of Mexican recipes like tacos, burritos, a burrito bowl, taquitos, you name it. Despite not having fat, it is a very tasty recipe, but if you want, you can add a little tahini or your favorite healthy fat. It is not a very striking dish due to its appearance, but I promise you that it is addicting.



  • 1 bote de alubias pintas (400 g ó 15 oz)
  • 2 cucharadas de agua
  • 1 cucharadita de comino en polvo
  • 1/2 cucharadita de cebolla en polvo
  • 1/2 cucharadita de ajo en polvo
  • 1/2 cucharadita de sal
  • 1/8 cucharadita de cayena en polvo


  1. Strain the beans and wash them.< /li>
  2. Put them in a saucepan with a little water (enough to cover the beans) and cook them for a few minutes until they are hot.
  3. < li id="instruction-step-3">Strain the beans and put them in a bowl along with the rest of the ingredients.

  4. Beat them with the help of a mixer by hand until you get the consistency of the photos.
  5. If we are not going to eat them at the moment, the ideal is to store them in an airtight container in the fridge for about 4 days .
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