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7Ingredients
35Minutes
45Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups pinto beans (cooked , drained with cooking liquid reserved or 1, 15-ounce can)
- 1 Tbsp. olive oil
- 1/2 cup chopped onion (optional)
- 2 garlic cloves (minced, optional)
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
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Directions
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NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories45Calories from Fat20 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium440mg18% |
Potassium110mg3% |
Protein2g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A0% |
Vitamin C10% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Wilson 4 years ago
This was my first time making refried beans and it was very simple to make. I will be making it again really soon with a few twists of my own.
O. 4 years ago
So easy to make and came out wonderfully! I didn’t even put it on anything but ate it all by itself Definitely will be making again
Varvara 4 years ago
Super tasty!! I also added homemade adobo sauce and it was awesome! Easy and quick, definitely will cook it again
Emily 5 years ago
This was a super easy and quick recipe! I used kidney beans because that’s all I had and it came out good!
T Robertson 6 years ago
I think it turned out great, I used black beans and green pepper as a substitute for pinto beans and onions. i put on top of some cauliflower rice, turned out delicious.