Frijoles rojos volteados (Refried beans, red, canned)
Whole food · Legumes and Legume Products
Photo: Wikipedia
Frijoles rojos volteados, or red refried beans, are a thick, savory paste of mashed red kidney beans cooked down with lard or oil until creamy and slightly chunky. They have a deep, earthy flavor with a hint of smokiness and a rich, velvety texture that clings to a spoon. Nutritionally, they offer a solid balance of plant-based protein and fiber with a moderate fat content, making them a satisfying, energy-dense staple.
💚 Why it's loved
People love frijoles rojos volteados for their deeply comforting, savory flavor and creamy texture that pairs perfectly with tortillas, rice, or chips. They are a cornerstone of Mexican and Central American cuisine, evoking a sense of home and tradition in every bite.
⚠️ Watch-outs & how to enjoy it better
The high fat content from traditional lard or oil preparation can be a concern for those monitoring calorie or fat intake, and the dish may contain added sodium. To counteract, pair with fresh vegetables or lean protein to balance the meal, and opt for low-sodium canned versions or rinse the beans to reduce salt content.
Key benefits
- Provides 5g of plant-based protein per 100g serving
- Rich in dietary fiber (4.7g per 100g) for digestive health
- Contains complex carbohydrates for sustained energy
- Source of iron and folate from red kidney beans
- Versatile base for many meals and snacks
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'refried' is a mistranslation of the Spanish 'frijoles refritos,' which actually means 'well-fried beans,' not 're-fried'—they are typically fried only once.
Full nutrition (scales with serving)
| Water | 70.7 g |
| Energy | 144 kcal |
| Energy | 604 kj |
| Protein | 5.0 g |
| Total lipid (fat) | 6.9 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 15.5 g |
| Fiber, total dietary | 4.7 g |
| Starch | 8.3 g |
| Calcium, Ca | 33.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 36.0 mg |
| Phosphorus, P | 91.0 mg |
| Potassium, K | 310 mg |
| Sodium, Na | 375 mg |
| Zinc, Zn | 0.70 mg |
| Copper, Cu | 0.22 mg |
| Manganese, Mn | 0.29 mg |
| Selenium, Se | 3.5 ug |
| Thiamin | 0.03 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.64 mg |
| Pantothenic acid | 0.17 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 5.0 ug |
| Folate, food | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Tocopherol, beta | 0.04 mg |
| Tocopherol, gamma | 1.6 mg |
| Tocopherol, delta | 0.44 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Fatty acids, total saturated | 0.93 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.71 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.14 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 16:1 c | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.6 g |
| MUFA 18:1 c | 1.6 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 4.4 g |
| PUFA 18:2 | 3.9 g |
| PUFA 18:2 n-6 c,c | 3.7 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.48 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.43 g |
| PUFA 18:3 n-6 c,c,c | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.17 g |
| Fatty acids, total trans-monoenoic | 0.01 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.01 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.16 g |
| Fatty acids, total trans-polyenoic | 0.16 g |
| Tryptophan | 0.05 g |
| Threonine | 0.16 g |
| Isoleucine | 0.21 g |
| Leucine | 0.41 g |
| Lysine | 0.27 g |
| Methionine | 0.13 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.17 g |
| Valine | 0.29 g |
| Arginine | 0.21 g |
| Histidine | 0.11 g |
| Alanine | 0.27 g |
| Aspartic acid | 0.56 g |
| Glutamic acid | 0.80 g |
| Glycine | 0.21 g |
| Proline | 0.34 g |
| Serine | 0.31 g |
| Hydroxyproline | 0.00 g |
FAQ
Are frijoles rojos volteados the same as black refried beans?
No, frijoles rojos volteados are made from red kidney beans, while black refried beans are made from black beans. They differ in flavor, color, and texture, though both are prepared similarly.
Can I make frijoles rojos volteados at home without lard?
Yes, you can use vegetable oil, olive oil, or even bacon fat for a vegetarian version. The key is to cook the beans until they are soft and then mash them while frying in the fat.
How long do canned frijoles rojos volteados last after opening?
Once opened, canned frijoles rojos volteados should be transferred to an airtight container and refrigerated. They will last for 3-5 days in the refrigerator or up to 3 months in the freezer.