Eosinophilic Esophagitis Friendly Vegan Refried Beans
Total time1 hr
Prep time15 min
Cook time45 min
4.7(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cans (15 oz each) pinto beans, drained, liquid reserved
- 3 tbsp olive oil
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Drain the pinto beans over a bowl and set the reserved liquid aside — you will use it to adjust the consistency of the beans.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!