Sprouted Refried Beans

Sprouting pinto beans enhances their flavour and texture, resulting in perfectly creamy, rich, buttery refried beans that are bursting with flavour. Use this recipe for burritos, quesadillas, tacos, nachos, as a dip and much more!
5 minutes
1 cup
Lunch, dinner or snack. Pairs perfectly with good friends and margaritas.

Change taco night forever! Forget everything you think you know about refried beans – making them from scratch is SO easy, nutritious and adds an incredible amount of flavour to all your Mexican favourites. Try it with tacos, burritos, nachos, quesadillas, taco salads…the possibilities are endless. To be honest, when we formulated this recipe, we used nacho chips as a utensil to eat all the leftovers. 

The best part about this recipe is that it’s completely customizable and very difficult to do “wrong”. You never have to waste beans again because it’s works well if you have leftover cooked beans and is a great solution if you’re like me, forget they’re on the stove and accidentally turn your bean salad to mush.  You can substitute sprouted black beans, change up the spices and blend more or less (or mash by hand), depending on your texture preference. 

I reserve the water that I cook the beans in to use for a bit of extra flavour, but you can use plain water. Bonus tip: you can also save the bean water as a delicious addition to soups or chili. 

The chipotle powder isn’t required, but does add a really nice smokey flavour and mild spice (just add a pinch at a time and taste test because a little goes a long way!). If you don’t have chipotle powder you can try some smoked paprika and cayenne, just smoked paprika if you prefer it mild, or leave it out entirely if you want a more neutral flavour. You can also switch up the flavour by adding some diced jalapeno. No matter what spice combination you use, I think you’ll be amazed at how much the flavour of the sprouted beans themselves really comes through.

Sprouted Refried Beans

Sprouting pinto beans enhances their flavour and texture, resulting in perfectly creamy, rich, buttery refried beans that are bursting with flavour. Use this recipe for burritos, quesadillas, tacos, nachos, as a dip and much more!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 Cup

What You'll Need:

  • 1 cup cooked Second Spring Organic Sprouted Pinto Beans (1/2 cup dry)
  • 2-3 tbsp water (I save and use the water I cook the beans in to add extra flavour)
  • 2 tsp lime juice
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp cumin
  • pinch of salt
  • pinch of chipotle powder (optional, but definitely encouraged for a deep smokey flavour and hint of spice!)

How To Make It:

In a food processor/blender (creamier - my preferred texture):

  • Add all ingredients to a food processor or blender, starting with 1 tablespoon of water. Pulse and continue to add water a little bit at a time until desired texture is reached.
  • If you add too much water, not to worry, add to a frying pan and cook on medium heat, stirring constantly until it thickens. You can also do this if you need to heat them up!

By hand (chunkier texture):

  • Combine ingredients in a large bowl, starting with 1 tablespoon of water. Mash with a potato masher or fork and add additional water a little bit at a time until desired texture is reached.

Notes

Store leftovers (if you can stop yourself) in an airtight container in the fridge.
 

Have you made this recipe? Tag @secondspringfoods on Instagram!

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