Restaurant, Mexican, refried beans
Whole food · Restaurant Foods
Photo: Wikipedia
Refried beans are a creamy, savory paste of cooked and mashed pinto beans, traditionally fried in lard or oil. They have a rich, earthy flavor with a smooth, spreadable texture that can range from chunky to velvety. Nutritionally, they are a standout source of plant-based protein and dietary fiber, making them a hearty and satisfying staple.
Calorie split: 18% protein · 43% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People love refried beans for their deep, savory flavor and incredibly versatile texture, which acts as a perfect canvas for spices and toppings. They are a foundational comfort food in Mexican cuisine, representing tradition, family, and a satisfying, hearty meal.
⚠️ Watch-outs & how to enjoy it better
Traditional preparations can be high in sodium and saturated fat if made with lard, which may concern those watching heart health or blood pressure. To counteract this, look for low-sodium versions or make them at home using vegetable oil and spices; pairing them with fresh salsa and a lean protein can create a more balanced plate.
Key benefits
- Excellent source of plant-based protein
- High in dietary fiber for digestive health
- Provides complex carbohydrates for sustained energy
- Contains essential minerals like iron and magnesium
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'refried beans' is a literal translation of the Spanish 'frijoles refritos,' which actually means 'well-fried beans'—they are typically fried only once.
Full nutrition (USDA data · scales with serving)
| Water | 67.6 g |
| Energy | 156 kcal |
| Energy | 651 kj |
| Protein | 6.9 g |
| Total lipid (fat) | 6.8 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 16.8 g |
| Fiber, total dietary | 8.0 g |
| Total Sugars | 0.78 g |
| Sucrose | 0.78 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 9.4 g |
| Calcium, Ca | 57.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 44.0 mg |
| Phosphorus, P | 128 mg |
| Potassium, K | 402 mg |
| Sodium, Na | 376 mg |
| Zinc, Zn | 0.88 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.37 mg |
| Selenium, Se | 8.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.11 mg |
| Niacin | 0.49 mg |
| Pantothenic acid | 0.29 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 29.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 55.7 mg |
| Betaine | 13.9 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 |
| Vitamin A, IU | 42.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.45 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.04 mg |
| Tocopherol, gamma | 3.7 mg |
| Tocopherol, delta | 0.81 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 1.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 13.3 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.50 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 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 15:0 | 0.01 g |
| SFA 16:0 | 1.0 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.45 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.05 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 1.7 g |
| MUFA 18:1 c | 1.7 g |
| MUFA 20:1 | 0.03 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 | 2.3 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:2 n-6 c,c | 1.9 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.41 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.40 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 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 | 0.01 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 | 0.09 g |
| Fatty acids, total trans-monoenoic | 0.07 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.07 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 5.0 mg |
Amino acid profile (per 100g)
| 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 healthy?
Yes, they are a nutritious source of protein, fiber, and minerals. The healthiness can vary by preparation; versions made with vegetable oil and less sodium are generally considered the most beneficial.
What are refried beans made of?
They are primarily made from cooked and mashed pinto beans, which are then fried in fat (like lard, oil, or bacon drippings) and seasoned, often with onion, garlic, and salt.
Can I make refried beans at home?
Absolutely. You can start with dried pinto beans, cook them until very soft, mash them, and then fry them in a skillet with your choice of oil and seasonings for a fresher, healthier version.
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 1.56 kcal/g · 18% calories from protein · 8.0 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: 0.94 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.