Easy Homemade Refried Beans

When you think of making homemade Refried Beans are you intimidated because the name makes it sound really complicated like there is deep frying involved? We’re going to let you in on a secret: making refried beans at home is so simple and well worth the (at most) 10 minutes it takes to make them. They are so much better than anything you can buy at a store pre-made! Our easy refried beans recipe makes a great addition to any Mexican inspired recipe, ranging from a spread in a layer dip, dolloped right on your taco or just dig in with tortilla chips! Oh, and it’s also gluten-free and vegan. Trust us, you need to make this ASAP!

bowl of healthy refried beans

Easy Homemade Refried Beans Recipe

The name refried beans is a little misleading as it makes you think that there is some sort of special deep frying happening twice with beans. But really refried beans means beans cooked twice! Homemade refried beans, with quality ingredients you control, is so much more flavorful and delicious than anything you can get store bought and it’s simply WORTH it to make. Plus, it takes less then 10 minutes! That’s so quick! And most of the ingredients are likely already in your pantry.

What do you need to make it

  • 2 tablespoons oil
  • garlic
  • chili powder
  • paprika
  • onion powder
  • salt and pepper
  • 1 can organic kidney beans or black beans
  • water or stock
  • lime
  • cilantro, for garnish (optional)
  • cheddar or cotija cheese, for garnish (optional)

vegan refried beans in dip

Why we use canned beans

In our refried bean recipe, we start with canned beans. There are a lot of good options for purchasing canned beans that don’t containing additives, so using this option makes homemade refried beans super quick. If you have homemade cooked beans and wanted to use them in this recipe, that is fine. Just make sure that if they have seasoning in them already you may need to adjust the seasoning called for in this recipe. Use about 1-1/3 cup beans (or 15 ounces if you have a scale).

Ways to use this healthy refried beans recipe

casserole that uses healthy refried beans

If you like this Mexican inspired recipe, check out these others:

Easy Homemade Refried Beans Recipe

Cook Time 00:08 Total Time 00:10 Yields 1 cup

Ingredients

  • 2 tablespoons avocado oil
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 14.5-ounce can organic kidney beans or black beans, rinsed and drained
  • ¼ cup water or stock
  • 1 teaspoon lime juice
  • cilantro, for garnish (optional)
  • 1/4 cup cheddar or cotija cheese, for garnish (optional)

Directions

  1. Heat oil in medium saucepan over medium heat. When hot add garlic and spices and let cook until fragrant, about 1 minute.
  2. Add the beans to the saucepan and ¼ cup water. Cover and let cook for 5 minutes.
  3. Take off heat and add lime juice. Mash to desired consistency using a potato masher or fork.
  4. Set aside until ready to use in recipe, or serve as a dip and top with cilantro and cheese.

Recipe Notes

  1. You can easily double this recipe to make a bigger batch! 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
 

Chicken Enchilada Spaghetti Squash Casserole

This Chicken Enchilada Spaghetti Squash Casserole is comfort food lightened up! All the classic flavors of your favorite chicken enchiladas, including refried beans, made healthier with spaghetti squash as its base. This gluten-free and dairy-free meal is the ultimate family favorite meal that is great for meal prep, too. Made in partnership with Tuttorosso Tomatoes!

Spaghetti Squash Enchilada Casserole close upChicken Enchilada Spaghetti Squash Casserole

This Enchilada casserole is the ultimate gluten-free casserole! This healthy and hearty enchilada casserole made with spaghetti squash has all the Mexican flavor you love that is a definite crowd favorite. This recipe has loads of veggies, shredded chicken, homemade refried beans, spaghetti squash and is so comforting.

Here’s what you need to make it:

  • 5 cups cooked spaghetti squash
  • 2 cups shredded chicken (rotisserie chicken or make it)
  • 1 green bell pepper
  • 1 red pepper
  • 1 yellow onion
  • 2 cups spinach
  • 1 batch refried beans (or buy it)
  • arrowroot flour
  • enchilada spices
  • tomato Sauce
  • chicken broth
  • herbs for garnish

Spaghetti Squash Enchilada Casserole

This recipe is made in partnership with my friends at Tuttorosso Tomatoes, my favorite tomatoes that I trust time and time again in my kitchen. Other Tuttorosso favorites include my Lasagna SoupInstant Pot Chicken CacciatorePizza Stuffed Peppers, and One Pan Indian Spiced Chicken and Cauliflower!

Ingredients for enchilada casserole

How to Make this Enchilada Casserole

  1. Roast or cook the squash in an Instant Pot. Check out this article for more info.
  2. Pre-cook and veggies that go with it.
  3. Make the refried beans and sauce.
  4. Assemble and bake!

Cheesy top of casserole with avocado slices

Watch the video:

If you like this recipe, try these other Spaghetti Squash Recipes:

Scoop of enchilada casserole from the oven

Spaghetti Squash Enchilada Casserole (with Chicken)

Prep Time 10 minutes Cook Time 1 hour 10 minutes Total Time 1:20 Serves 6

Ingredients

  • 5 cups spaghetti squash, cooked
  • 2 cups shredded chicken
  • 1 14.5 ounce can black beans
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cups spinach, loosely packed
  • 5 ounces refried beans, about 1/2 cup
  • 1/2 lime, juiced
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • Chopped cilantro, for garnish
  • Chopped scallions, for garnish
  • Optional: 1/4 cup Mexican blend cheese, more for topping

1 batch Enchilada Sauce from page XXX in My Cookbook (Makes about 2 cups)

Refried Beans (makes 8 ounces)

Directions

  1. Cook The Spaghetti Squash:  Preheat oven to 375ºF and line a baking sheet with foil or parchment paper. Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and add 1 tablespoon or so of water to the baking sheet. Bake for 45-50 minutes, or until you can pierce with a fork. Once done, scrape out squash into spaghetti stands and set aside. 
  2. While cooking, sauté the veggies: 
  3. Make the enchilada sauce: In a small saucepan over medium-high heat, heat the oil. Add the arrowroot flour and stir constantly for 1 minute.  Stir in the chili powder, garlic powder, onion powder, cumin, and salt. Then add the tomato sauce and gradually add the chicken broth, whisking to remove any clumps. Lower the heat and simmer for 10 minutes or until the sauce is reduced by about half and can coat the back of a spoon. 
  4. Make the Refried Beans: Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1 minute. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
  5. Assemble and bake:

Recipe Notes

 

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Tuttorosso Tomatoes. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Chicken Fajita Salads [VIDEO]

This is hands down one of my go-to salads lately. The fajita seasoning that covers the chicken and covers the veggies has the perfect flavor, and a simple dressing of salsa {homemade or store-bought}, is the perfect healthy topping.

Chicken Fajita SaladsChicken Fajita Salads

Cinco de Mayo is 8 days away. This is my excuse to get super festive (by now you’ll find I’m pretty much down to get festive for any occasion) with my food. I’m all about Mexican dinners, which you can see from my variations post here or through my occasional Instagram posts about it, here. They are generally one of those meals that is super simple to throw together, healthy, and packs a ton of flavor. Sign me up!

On Cinco de Mayo you may think of authentic flavors such as flan, mole, and tres leches. Today we’re going to keep it in the Mexican family but go with a healthy salad option, yet not at all shy of some fabulous bold flavors.

Chicken Fajita Salads

Watch the video:

Chicken Fajita Salads

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Cucumber Avocado Gazpacho with Cajun Chili Shrimp

Avocado Gazpacho with Cajun Chili Shrimp | Lexi's Clean Kitchen

This Cucumber Avocado Gazpacho with Cajun Chili Soup is such a refreshing soup for hot days! Cucumber, lemon, basil, and avocado combined with perfectly flavored shrimp and sweet corn… need I say more?

Avocado Gazpacho with Cajun Chili Shrimp | Lexi's Clean Kitchen

I love soup all year around, but on a hot day in the summer, a refreshing chilled soup is just what I’m looking for! When my local Whole Foods Market announced an upcoming sale on Hass avocados, and offered to provide some for me to cook with, I knew this would be one of the dishes I’d be making! This soup combines a refreshing mix of avocado, lemon, and cucumber with a flavorful spicy shrimp, grilled corn & basil… Summer perfection!

Avocado Gazpacho with Cajun Chili Shrimp | Lexi's Clean Kitchen

Avocado Gazpacho with Cajun Chili Shrimp | Lexi's Clean Kitchen

Avocado Gazpacho with Cajun Chili Soup | Lexi's Clean Kitchen

Mexican Avocado Gazpacho with Cajun Shrimp

Prep Time 00:10 Cook Time 00:05 Total Time 0:15 Serves 2

Ingredients

    Gazpacho

    • 1 ripe Hass avocado, flesh
    • 1 small organic cucumber, peeled
    • 2 cups organic vegetable broth
    • 1 shallot, chopped
    • 1 tablespoon lemon juice, more to taste
    • 1 tablespoon rice vinegar
    • 1/4 teaspoon sea salt, more to taste
    • 1/4 teaspoon ground black pepper, more to taste

    Toppings

    • 1 husk local organic corn, cooked
    • 1 teaspoon basil, sliced thin for garnish
    • Optional: 1 teaspoon extra virgin olive oil, for garnish
    • Optional: red chili pepper for garnish

    Optional: Cajun Chili Shrimp

    Directions

    1. In a medium-sized pot, bring 3 cups water to a boil and cook corn covered, until you can pierce with a fork.
    2. Pat shrimp dry and season with chili powder, cayenne pepper, salt, and pepper.
    3. Heat oil in a small skillet. Once hot add in shrimp and cook for 5-8 minutes or until opaque and fully cooked through.
    4. Take shrimp off heat and set aside.
    5. Add all gazpacho ingredients to a high-speed blender or food processor. Blend until smooth.
    6. Pour soup into desired serving dish. Top with corn, shrimp if using, extra slices of cucumber, basil, red chili pepper if using, and a drizzle of extra virgin olive oil. Serve cold.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!