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–+ servings
refried beans fro breakfast

Refried Bean Recipe

This zesty Mexican (refried bean recipe) side dish, filled with anti-inflammatory spices and other nutritious ingredients, can be served as a healthy fiesta for Cinco de Mayo. Enjoy it on its own as a taco salad or as a wrap with salsa and guacamole.
5 from 1 vote
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Prep Time 20 minutes
Dehydrate (optional) 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine Mexican
Servings 3
Calories 321 kcal

Equipment

  • food processor
  • dehydrator optional

Ingredients
  

  • 1 cup sunflower seeds soaked 6 – 12 hrs.
  • 1/2 cup sun-dried tomatoes soaked for 1 hour or more
  • 1/2 tablespoon chickpea miso optional
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic granules
  • 1/2 teaspoon salt or as needed for flavor
  • 1/2 teaspoon chili powder
  • 1 medjool date soaked in 1/2 cup water retain water for use in recipe (optional)
  • 1/2 jalapeno seeded & chopped or a pinch of cayenne
  • 1 to 2 scallions chopped
  • 1 handful fresh cilantro chopped

Instructions
 

  • Process all ingredients including the date soak water, except scallions and cilantro, in a food processor until combined.
  • If you want your beans to be warm, spread on a plate and dehydrate at 105 for 30 minutes. Stir and spread again and dehydrate for 15 minutes longer.
  • Stir in the scallions and the cilantro.

Notes

These are also good without dehydrating. 

Nutrition

Calories: 321kcalCarbohydrates: 22gProtein: 12gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gSodium: 420mgPotassium: 979mgFiber: 7gSugar: 8gVitamin A: 355IUVitamin C: 12mgCalcium: 74mgIron: 5mg
Keyword anti-inflamatory, beans, energy boosting, gluten free, plant-based, Vegan
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