Low Sodium Refried Beans with Cheese

Discover the rich flavors of this Low Sodium Refried Beans with Cheese recipe, a healthier twist on a beloved classic that's perfect for anyone watching their salt intake. Made from scratch with tender, simmered pinto beans, these refried beans are infused with aromatic spices like cumin, chili powder, and smoked paprika, creating a robust and smoky flavor profile without the need for excess sodium. Freshly mashed and finished with creamy Monterey Jack cheese, a splash of zesty lime juice, and a sprinkle of vibrant cilantro, this dish is as wholesome as it is delicious. Whether served as a hearty side dish or used as a filling for tacos and burritos, this low-sodium alternative is a versatile crowd-pleaser that transforms simple ingredients into a comforting, flavorful masterpiece. Ready in just over two hours, this recipe is well worth the effort for a homemade touch that outshines anything from a can!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 1 cup dried pinto beans
• 4 cups water
• 2 tablespoons olive oil
• 0.5 medium, chopped onion
• 2 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 cup, shredded monterey jack cheese
• 1 tablespoon lime juice
• 2 tablespoons, chopped fresh cilantro

Directions

Step 1

Rinse the pinto beans under cold water to remove any dirt or debris.

Step 2

In a large pot, add the rinsed beans and cover them with 4 cups of water. Bring to a boil and then reduce the heat to low. Simmer the beans gently for about 90 minutes, or until they are tender. Add more water if needed to keep the beans submerged.

Step 3

Once cooked, drain the beans and reserve about 1/2 cup of the cooking liquid.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until the onion is translucent.

Step 5

Add the minced garlic, ground cumin, chili powder, smoked paprika, and black pepper to the skillet. Cook for another minute, stirring constantly to avoid burning the spices.

Step 6

Add the cooked pinto beans to the skillet. Using a potato masher or the back of a fork, mash the beans until they reach your desired consistency. Add small amounts of the reserved cooking liquid gradually to help mash the beans and to make them creamier.

Step 7

Lower the heat and stir in the shredded Monterey Jack cheese until fully melted and incorporated into the beans.

Step 8

Stir in the lime juice to add a touch of brightness to the beans.

Step 9

Remove from heat and garnish with chopped fresh cilantro before serving.

Step 10

Serve warm as a side dish or as a filling for burritos or tacos.

Nutrition Facts

Serving size	(1361.2g)

Amount per serving	% Daily Value*
Calories	819.2

Total Fat 51.3g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 58.7mg	0%
Sodium 929.1mg	0%
Total Carbohydrate 65.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 4.9g
Protein 32.7g	0%

Vitamin D 0IU	0%
Calcium 626.7mg	0%
Iron 6.9mg	0%
Potassium 1124.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 15.3%

Carbs: 30.8%