Refried beans, from fast food / restaurant
Common food
Photo: Wikipedia
Refried beans are a creamy, savory staple of Mexican and Tex-Mex cuisine, made by mashing and frying pinto beans (or sometimes black beans) in lard or oil. Their rich, earthy flavor and smooth, velvety texture make them a beloved side dish or filling. With a notable 7.8g of fiber per 100g, they are a surprisingly filling and nutritious choice.
Calorie split: 15% protein · 37% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love refried beans for their comforting, savory depth and incredible versatility—they serve as a dip, a side, or a hearty filling for tacos, burritos, and tostadas. Their creamy texture and ability to absorb surrounding flavors make them a beloved comfort food across many cultures.
⚠️ Watch-outs & how to enjoy it better
The traditional preparation with lard or added oil can make them high in saturated fat and calories, which may concern those monitoring fat intake. Additionally, they can be high in sodium, and the high fiber content may cause digestive discomfort for some if not introduced gradually. To counteract this, opt for versions made with olive oil or water, control portion sizes, and pair them with a fresh salad or lean protein to balance the meal.
Key benefits
- High in dietary fiber (7.8g per 100g)
- Good source of plant-based protein (6.7g per 100g)
- Contains complex carbohydrates for sustained energy
- Naturally low in sugar (0.76g per 100g)
- Rich in essential minerals like iron and magnesium
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'refried' is a mistranslation from the Spanish 'frijoles refritos,' which actually means 'well-fried beans' or 'fried again,' not necessarily fried a second time.
Full nutrition (USDA data · scales with serving)
| Water | 65.5 g |
| Energy | 177 kcal |
| Protein | 6.7 g |
| Total lipid (fat) | 9.5 g |
| Carbohydrate, by difference | 16.3 g |
| Fiber, total dietary | 7.8 g |
| Total Sugars | 0.76 g |
| Calcium, Ca | 55.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 43.0 mg |
| Phosphorus, P | 124 mg |
| Potassium, K | 390 mg |
| Sodium, Na | 402 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.16 mg |
| Selenium, Se | 8.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.10 mg |
| Niacin | 0.45 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 27.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 27.0 ug |
| Folate, DFE | 27.0 ug |
| Choline, total | 54.0 mg |
| Vitamin B-12 | 0.08 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.99 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 15.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.2 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.52 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.4 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.52 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 5.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Mexican, refried beans — USDA does not publish this profile for Refried beans.
| Tryptophan | 0.07 g |
| Threonine | 0.27 g |
| Isoleucine | 0.27 g |
| Leucine | 0.54 g |
| Lysine | 0.53 g |
| Methionine | 0.08 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.39 g |
| Tyrosine | 0.17 g |
| Valine | 0.29 g |
| Arginine | 0.41 g |
| Histidine | 0.20 g |
| Alanine | 0.27 g |
| Aspartic acid | 0.73 g |
| Glutamic acid | 0.97 g |
| Glycine | 0.28 g |
| Proline | 0.26 g |
| Serine | 0.39 g |
| Hydroxyproline | 0.00 g |
FAQ
Are refried beans vegan?
Traditional refried beans are often made with lard (pork fat), making them non-vegan. However, many restaurants and brands now offer vegetarian or vegan versions made with vegetable oil or water.
Can I make refried beans healthier at home?
Yes! You can use olive oil or avocado oil instead of lard, reduce added salt, and use fresh or dried beans instead of canned to control ingredients. Adding spices like cumin and garlic boosts flavor without extra calories.
Why are refried beans so filling?
Their high fiber (7.8g per 100g) and protein (6.7g per 100g) content slows digestion, promoting satiety and helping you feel full longer.
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 1.77 kcal/g · 15% calories from protein · 7.8 g fiber · 0.8 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: 1.03 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.