Keto refried beans are the ideal alternative to traditional pinto bean versions from Mexico. Our recipe will complement your Mexican platter dinners and has a similar appearance to variations served in restaurants.

The procedure entails a few phases. But Joanie has found a way to make a dish that tastes considerably different from one of our favourite Mexican restaurant sides. Once you master the steps, this dish is delicious and incredibly healthful.

We adore Mexican cuisine! Since we enjoy excellent Mexican restaurants here in the Southwest, we have developed a number of low-carb dishes to take the place of their high-carb equivalents. We have a lot of Keto Mexican dishes on our blog.

The traditional Mexican dish of a protein, rice, and refried beans is very heavy in carbohydrates. As a result, we use cauliflower instead of rice for preparing Spanish rice, and Joanie has also developed a low-carb alternative to refried beans.

We may now enjoy that traditional Mexican restaurant meal at home in a Keto form as a result!

This recipe just needs two ingredients. The first is to swap out pinto beans for eggplant. According to Joanie, you could also use zucchini in place of the refried beans. Both are effective; choose one. Peeling, slicing, and cubing your eggplant or zucchini are required.

They will simmer down, softening the cubes as they do so, and then work with your blender to create a nutritious paste. But eggplant can also be quite flavourless. To increase the flavour without altering the consistency of the combination, Joanie needed a second component.

INGREDIENTS

• Olive oil, 3 tablespoons (extra virgin)
• 40 grammes of chorizo (Mexican, pork)
• 2 little eggplants (cubed)
• 1/9 cup cumin (dried)
• a tsp. each of garlic powder
• 1/4 onion, 1/2 teaspoon sea salt
• 1/4 Jalapeo and 1/2 cup Queso Fresco cheese (sliced)
• Roma tomato, 1/8 (diced)

INSTRUCTIONS

1. To remove the skin, use a peeler, from the eggplants. then into 1 inch cubes after being cut into 1 inch rounds.
2. In a large skillet over medium heat, cook the chorizo until it is just beginning to brown and crumble (about 10 minutes). Save half of the chorizo because you’ll later add it gradually, to your liking. Use any leftover chorizo for an egg scramble breakfast if you don’t use it all.
3. Cook the eggplant cubes in a skillet with two tablespoons of olive oil until they are browned and just beginning to soften (about 15 minutes). To integrate with chorizo, stir often. While cooking, season with salt, garlic powder, and cumin. To get a flavour you’ll like, taste as you cook.
4. To a food processor, add the mixture and the onion. To achieve the traditional refried bean paste consistency, pulse the ingredients with two teaspoons of water. To scrape the sides of the blender, after pulsing, use a spatula. You might require more water. In between each pulse, if additional chorizo is desired, add it. tomato, jalapeo, and queso fresco are good garnishes.

NUTRITION

Calories-137.8kcal |
Carbohydrates-9.8g |
Protein-3.7g |
Fat-9.8g |
Saturated Fat-2.3g |
Cholesterol-7mg |
Sodium-274.9mg |
Potassium-396.5mg |
Fiber-4.8g |
Sugar-6g |
Calcium-76.8mg |
Net Carbs-5g