I gave my refried beans a keto makeover by using black soy beans and finishing it with a little extra virgin olive oil to bring back this classic Mexican/Tex-Mex side for taco nights. Try it on its own or whip up a keto 7-layer dip!
Keto Mexican Refried Black Soy Beans Recipe
- 1 tablespoon avocado oil or pork lard
- 2 tablespoons yellow onion, finely chopped
- ½ teaspoon sea salt
- 1 clove garlic, minced
- ½ teaspoon mild chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ⅛ teaspoon ground coriander
- One 14oz can of black soy beans, rinsed and drained
- ¼ cup water
- 2 tablespoons fresh lime juice (or to taste)
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
- 2 tablespoons extra virgin olive oil
In a medium saucepan over medium low heat, warm the avocado oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove the saucepan from the heat and stir in lime juice and allow to cool 3-4 minutes. Stir in extra virgin olive oil. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a small splash of water and stir to combine. Serve as a side for any Mexican meal or as a topping for tacos.
Did you try this keto miso-glazed tofu recipe? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy!