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Chilaquiles with refried black beans

Low Carb Refried Black Beans (from a can)

The perfect easy-to-make side dish for any Mexican cuisine.
Course Side Dish
Cuisine Mexican
Keyword low carb - keto, low carb mexican, side dishes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 70kcal
Author dorothy stainbrook


  • frying pan


  • 2 tablespoons olive oil
  • 1/3 cup finely chopped yellow onion
  • 1 jalapeno seeded and chopped
  • 1 medium garlic clove pressed or finely grated
  • 1 15 1/2-ounce can black beans, including liquid
  • 1/2 tsp (or more) smoky chile pepper blend or spice of choice
  • salt to taste
  • cilantro optional- for garnish
  • pickled onions optional- for garnish


  • Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until just before it's soft and browned at the edges, about 5 minutes.
  • Add the jalapeno (if using) and garlic. Stir to mix with the onions and cook until soft and slightly brown- about another 1 minute.
  • Add the beans, garlic, and chile spice mix to the pan. Allow the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt and more chile spice if desired.
  • Garnish with cilantro and pickled onions if desired and enjoy warm, at room temperature or even chilled.


Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Sugar: 1g