Not Like Mama

View Original

Spicy Chipotle Instant Pot "Refried" Beans

Courtney Crary

Beans are good for your heart and your pocket book! This recipe is packed with flavor, with none of the added fat that comes from refrying.

Spicy Chipotle Instant Pot “Refried” Beans: All of the flavor, none of the grease

Dry pinto beans are transformed into a hearty, creamy, spicy spread that is perfect for tacos, burritos or burrito bowls, nachos, or spread on toast! The Instant Pot makes this plant-based recipe super quick and easy: just what we want on weeknights. Reheats well and works great in a packed lunch. Oil-free, vegan, whole food plant-based, and packed with protein.

Spicy Chipotle Instant Pot Refried Beans

Spicy Chipotle Instant Pot Refried Beans

Yield: 6
Author:
prep time: 15 Mcook time: 20 Mtotal time: 35 M
Dry pinto beans are transformed into a hearty, creamy, spicy spread that is perfect for tacos, burritos or burrito bowls, nachos, or spread on toast! The Instant Pot makes this plant-based recipe super quick and easy: just what we want on weeknights. Reheats well and works great in a packed lunch. Oil-free, vegan, whole food plant-based, and packed with protein.

ingredients:

  • 2 cups dry pinto beans
  • 2 yellow onions, chopped
  • 1 bunch cilantro, stems and leaves divided
  • 3 cloves garlic, diced
  • 1/2 7oz can chipotles in adobo, peppers from
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 2 bay leaves
  • 1 Tbsp nutritional yeast
  • 1 cup water
  • salt, to taste
  • 1/2 lime, juice of

instructions:

How to cook Spicy Chipotle Instant Pot Refried Beans

  1. Soak pinto beans in a bowl, covered by at least 1 inch of water, overnight.
  2. Set the instant pot to saute "normal" (time: 30 min) and allow it to heat.
  3. Saute the onions (with few Tbsp of water to keep from sticking) until translucent.
  4. Add the garlic, cilantro stems, cumin, and oregano. Cook until fragrant.
  5. Turn the instant pot off. Add the soaked beans, bay leaves, chipotle peppers, and one cup of water.
  6. Pressure cook on high for ten minutes, then do a quick release.
  7. Carefully remove bay leaves
  8. Transfer 1/2 of the mixture (and all of the chipotle peppers) to a blender. Blend until smooth and add back to the instant pot. Stir to combine.
  9. Stir in lime juice and nutritional yeast. Add salt to taste.
  10. Serve garnished with cilantro leaves. Can be served as a stand-alone meal with rice and pico de gallo, in tacos or burritos, or as a side.

NOTES:

WARNING: This recipe is spicy!! Only use 1/2 of the chipotle peppers from the can of chipotles in adobo for a spicy result. If you are a spice hound, you can use the entire can's worth of chipotle peppers (like we do). If you don't like any spice but still want some chipotle flavor, only use one or two peppers from the can (you can always add more if you want!).

If you're using cooked/canned beans, replace with the 2 cups of dry pinto beans with 5 cups of cooked pinto beans.

Calories

252.46

Fat (grams)

1.11

Sat. Fat (grams)

0.19

Carbs (grams)

46.32

Fiber (grams)

11.23

Net carbs

35.08

Sugar (grams)

3.39

Protein (grams)

15.30

Sodium (milligrams)

111.78

Cholesterol (grams)

0.03
Did you make this recipe?
Tag @notlikemama on instagram and hashtag it #notlikemama
Created using The Recipes Generator

About the recipe:

If beans are good for the heart, then my heart should be very happy because I’ve been eating a lot of them. In a previous post, I talked about how I still haven’t had to refill my bulk containers of beans that we filled right after moving in to our new apartment. It’s been two months and we still have plenty of beans! It’s awesome. In this recipe, you’ll learn one of my new favorite ways to prepare beans.


Whether used as a side or the main ingredient in a burrito, taco, or other bean-y concoction, everyone loves refried beans! They are irresistibly creamy…and loaded with oil. This recipe is just as creamy but has no added fat.


My favorite way to eat these beans is with brown rice, pico de gallo, fresh or pickled jalapeños, and some avocado. My husband likes to scoop his into corn tortillas. They would be great as a side, a bean dip, or as a hearty addition to nachos and burritos. My serving estimate is based on eating them as the main course with rice.


Because my husband and I are obsessed with spice, I use ALL the peppers from a 7 oz can of chipotles in adobo. If you don’t enjoy spice, consider adding only a few peppers for that chipotle flavor.


RECIPE NOTES:

  1. If you’re using beans from dry, soak them overnight in a large bowl full of water. They will more than double in size by morning.

  2. If you’re using canned beans, drain and rinse 5 cups of them. You can reduce the pressure cooking time from 10 min to 5 min.

  3. Use a few Tbsp of water as needed to delgaze the pot as you saute.

  4. Because the chipotle peppers are pretty high in sodium, I find that this dish doesn’t need much (if any) added salt. If you’re watching your sodium intake, you can rinse off the peppers before throwing them in the pot or sub the peppers for chipotle powder (a few tsp should do the trick).

  5. If you don’t have a high-speed blender, you can blend the bean mixture with an immersion blender or use some elbow grease and a potato masher. However, be on the lookout for those chipotle peppers! You won’t want to bite into one of those.

If you’re looking for a great burrito recipe with which to use these refried beans, try my Better than Chipotle Bean Burrito

I hope you’ll love this recipe (and how cheap it is!) as much as we have.

Happy Cooking,

✌️Courtney

See this content in the original post