Isn’t it great to have a versatile recipe that’s easy to make while still nutritious for you?
Instant Pot Refried Beans is one of those recipes. And while you can buy these fat-free from the market, you’ll be hard pressed to find one that doesn’t have too much salt.
But, yes I did find a few fat-free canned refried beans. So, if you’re in a pinch, one of these will do. See my list of store-bought low-salt refried beans below.
If you don’t have an Instant Pot, of course, this recipe will work in any pressure cooker. Or, you can make them on the stove-top, as well, or even a slow cooker. These will, of course, take longer. If you’ve soaked your beans ahead of time, they’ll take about 20 minutes in a pressure cooker.
On the stove-top, you’re looking at about 1 to 1 1/2 hours on simmer, being sure to keep the beans submerged in water through out the cooking process.
This recipe isn’t much different than my pressure cooker recipe for regular pinto beans, but the flavor is pumped up with the addition of onions, garlic, cumin and chili powder.
Or, if you like black beans, here’s that recipe, one of my most popular on the website.
If you do make a full recipe, you can easily freeze them for about 2 months. Label your freezer bag or container and add the cooled beans, being sure to release all the air. When ready to use, pull the bag from the freezer to refrigerator the day before.
Try these Refried Beans as a side to one of these Mexican Dishes:
- Black Bean Tacos with Avocado Cream
- Roasted Veggie Tacos with Chipotle Sauce
- Enchilada Casserole
- Vegan Chile Rennos
- or use these Oil-Free Chips to scoop
One of my favorite ways to use refried beans is to make quesadillas with whole wheat tortillas. You don’t even need to add any oil to the pan, preferably a non-stick. They will crisp up and lightly brown over medium heat, but be sure to watch them so they don’t burn.
In the meantime, chop up the other ingredients you’d like in your quesadilla. I like chopped red and green onion and bell pepper. Now, you can add any greens you like. My favorites are green or red cabbage, kale, romaine, and those super nutritious broccoli sprouts. They add a nice crunch.
To help everything stick to the tortilla after it’s crisped, smash a little avocado on one side and the refried beans on the other and then top with the chopped vegetables and greens.
I also add some plant yogurt, either my homemade yogurt or, my favorite store-bought version, Forager unsweetened cashew yogurt. Oh, and don’t forget the hot sauce. I hope you enjoy these refried beans.
Here are some of those brands that are fat-free*:
- Bearitos Fat-Free Refried Beans
- 366 Organic Fat-Free Refried Beans
- Old El Passo Fat-Free Refried Beans
- Rosarita Traditional No Fat Refried Beans
- Taco Bell Fat-Free Refried Beans
*This post may contain affiliate links for products that I use and love. Anything you purchase will help to support Plant-Based Cooking at no extra cost to you.
I’d love to hear your feedback in the comments below for this Easy Instant Pot Refried Pinto Beans recipe. If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!