Low Carb Refried Beans make a great low-carb alternative to traditional pinto refried beans. This version delivers a similar color and creamy texture you expect from a restaurant side, while keeping carbohydrates low. The technique has a few steps, but Joanie developed a method that reproduces that classic refried-bean flavor using two main vegetable components and flavorful Mexican pork chorizo. Once you get the process down, the result is delicious, satisfying, and much healthier than the original.
We love Mexican food and, living in the Southwest, we often enjoy meals from excellent local restaurants. To keep favorites low-carb, we’ve created many substitutes for the high-carb elements on a Mexican plate. For rice we use cauliflower to make a Spanish-style side, and for refried beans Joanie developed this low-carb version that lets us enjoy a full Mexican platter at home without the carbs.
Ingredients
This recipe relies on two key vegetable choices in place of pinto beans: eggplant or zucchini. Either will work—eggplant is traditional here, but zucchini can be used if you prefer. Peel (if desired), slice and cube the vegetable. Cooked cubes soften and blend into a smooth, bean-like paste. Because eggplant can be mild, Joanie pairs it with Mexican pork chorizo to build flavor and give the paste the familiar color of refried beans.
We often use Mexican pork chorizo because it delivers smoky, savory depth and adds the correct reddish-brown hue. The rest of the ingredient list is simple and keeps the dish low in carbs while maximizing flavor.
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Preparation Tips
The trickiest part is achieving the right blended texture. After softening the eggplant or zucchini with the chorizo in a skillet, transfer the mixture and diced onion to a food processor or high-powered blender and pulse into a smooth paste. A Breville food processor or a Vitamix-style blender works well. Pulse, scrape the sides with a spatula between pulses, and add a tablespoon or two of water if the mixture becomes too dry. Pulse until you reach a creamy consistency similar to classic refried beans.
Reserve some chorizo before blending. Hold back about half of the cooked chorizo and add it back slowly while pulsing until the heat and flavor match your preference. Any leftover chorizo makes a tasty addition to an egg scramble for breakfast.
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Low Carb Refried Beans – The Perfect Mexican Side that Tastes Like Original
Low Carb Refried Beans are a faithful, lower-carb substitute for classic refried beans. They have a similar texture and color, add vegetables to your plate, and pair perfectly with your favorite Mexican mains. Enjoy this tasty, healthy side as part of a low-carb Mexican meal.
Low Carb Refried Beans
Low Carb Refried Beans deliver the comforting texture and savory flavor of traditional refried beans with far fewer carbs. They pair beautifully with low-carb Spanish-style cauliflower rice and your favorite Mexican proteins.
6
10
minutes
25
minutes
137.8
kcal
5
g
35
minutes
Ingredients
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3 tablespoons Olive oil, extra virgin
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4 ounces Chorizo, Mexican pork
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2 small Eggplants, cubed (or zucchini)
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1 teaspoon Cumin, dried
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2 teaspoons Garlic powder
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1/2 teaspoon Sea salt
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1/4 Onion, diced
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1/2 cup Queso fresco, crumbled (or cheddar)
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1/4 Jalapeño, sliced
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1/8 Roma tomato, diced
Instructions
- Peel the eggplants (or leave skins on if preferred). Slice into 1-inch rounds then cut into 1-inch cubes.
- Cook the chorizo over medium heat in a large skillet until slightly browned and crumbled (about 10 minutes). Reserve half of the cooked chorizo to add back later to adjust heat to taste.
- Add two tablespoons of olive oil and the eggplant cubes to the skillet. Cook until the cubes are browned and softened, about 15 minutes, stirring often. Add cumin, garlic powder, and salt while cooking and taste to adjust seasoning.
- Transfer the cooked mixture and the onion to a food processor. Pulse with two tablespoons of water, scraping the sides between pulses, until it forms a smooth paste resembling refried beans. Add more water if needed and add reserved chorizo gradually to reach your preferred flavor and heat. Garnish with queso fresco (or cheddar), jalapeño, and diced tomato.
Chef’s Notes
- You can substitute cheddar for queso fresco if you prefer. Add a few tablespoons of water during blending to reach the desired creaminess. Zucchini can be used instead of eggplant for a different but equally tasty low-carb refried bean.
Nutrition Facts
- Calories: 137.8kcal
- Fat: 9.8g
- Saturated Fat: 2.3g
- Cholesterol: 7mg
- Sodium: 274.9mg
- Potassium: 396.5mg
- Carbohydrates: 9.8g
- Fiber: 4.8g
- Sugar: 6g
- Protein: 3.7g
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