Refried beans, canned, vegetarian
Whole food · Legumes and Legume Products
Photo: Wikipedia
Refried beans are cooked, mashed pinto beans that have been fried or simmered, creating a creamy, earthy paste with a rich, savory flavor. The canned vegetarian version is typically lower in fat than traditional lard-based styles, offering a smooth texture perfect for spreading or dipping. Nutritionally, they are a standout for providing substantial plant-based protein and high fiber for relatively few calories.
Calorie split: 25% protein · 65% carbs · 9% fat
↓ Full nutrition💚 Why it's loved
People love refried beans for their deeply savory, comforting flavor and incredibly versatile texture, which acts as a creamy binder or base in countless dishes. They are a cornerstone of Mexican and Tex-Mex cuisine, evoking a sense of home cooking and tradition.
⚠️ Watch-outs & how to enjoy it better
Canned refried beans can be high in sodium, which may concern those monitoring blood pressure. The combination of high fiber and lectins can cause digestive discomfort (gas, bloating) in some individuals. **Tip:** Rinse the beans under water to reduce sodium by up to 40%. Start with a small portion and increase gradually to let your digestive system adapt, or choose a low-sodium canned brand.
Key benefits
- Excellent source of plant-based protein
- High in dietary fiber for digestive health
- Low in fat, especially the vegetarian canned variety
- Provides complex carbohydrates for sustained energy
- Good source of iron and folate
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'refried' is a misnomer from the Spanish 'frijoles refritos,' which actually means 'well-fried beans,' not fried again.
Full nutrition (USDA data · scales with serving)
| Water | 78.4 g |
| Energy | 83.0 kcal |
| Energy | 347 kj |
| Protein | 5.3 g |
| Total lipid (fat) | 0.87 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 13.5 g |
| Fiber, total dietary | 4.7 g |
| Total Sugars | 0.59 g |
| Sucrose | 0.59 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 8.7 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 38.0 mg |
| Phosphorus, P | 114 mg |
| Potassium, K | 344 mg |
| Sodium, Na | 430 mg |
| Zinc, Zn | 0.74 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.33 mg |
| Selenium, Se | 5.6 ug |
| Thiamin | 0.04 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.37 mg |
| Pantothenic acid | 0.17 mg |
| Vitamin B-6 | 0.11 mg |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 1.3 mg |
| Tocopherol, delta | 0.18 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.01 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.14 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.10 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.03 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.21 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 16:1 c | 0.00 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.20 g |
| MUFA 18:1 c | 0.20 g |
| MUFA 20:1 | 0.01 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 | 0.47 g |
| PUFA 18:2 | 0.29 g |
| PUFA 18:2 n-6 c,c | 0.29 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.18 g |
| PUFA 18:3 n-6 c,c,c | 0.00 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 | 0.00 g |
| Fatty acids, total trans-monoenoic | 0.00 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
Amino acid profile (per 100g)
Estimated from Refried beans, canned, traditional style — USDA does not publish this profile for Refried beans.
| Tryptophan | 0.07 g |
| Threonine | 0.23 g |
| Isoleucine | 0.24 g |
| Leucine | 0.44 g |
| Lysine | 0.38 g |
| Methionine | 0.08 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.30 g |
| Tyrosine | 0.15 g |
| Valine | 0.29 g |
| Arginine | 0.34 g |
| Histidine | 0.15 g |
| Alanine | 0.23 g |
| Aspartic acid | 0.66 g |
| Glutamic acid | 0.84 g |
| Glycine | 0.21 g |
| Proline | 0.23 g |
| Serine | 0.30 g |
FAQ
Are canned refried beans healthy?
They can be a healthy choice, especially vegetarian versions which are low in fat. They are high in protein and fiber. The main consideration is sodium content, which can be managed by rinsing the beans or choosing low-sodium options.
What's the difference between vegetarian and traditional refried beans?
Traditional refried beans are often cooked with lard (animal fat) for flavor and texture. Vegetarian versions use vegetable oil or no added fat, resulting in a lower-fat product.
How can I use canned refried beans besides for burritos?
Use them as a base for a seven-layer dip, a spread on toast or quesadillas, a filling for empanadas, or a thickener for chili and soups.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.83 kcal/g · 25% calories from protein · 4.7 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.