Refried Japapeno Black Beans

My recipes are grain free, refined sugar free, and many are dairy free. Switching my diet has improved my life on so many levels. I have regained energy, my autoimmune illnesses are improving, my blood work and labs are coming back better, and I have more energy to exercise.

Some of my families favorite food is Mexican. Due to my diet restrictions if I want to eat something I have to make it from scratch. Since creating Powdered Jalapeno spice I want to use it all the time. I decided to create another Refried Black Beans. This recipe was created to be one component of an Enchilada Casserole. These refried black beans can be made three to 4 days in advance if you can stop yourself from eating them.

I got the idea to create a Casserole dish as I didn’t have any on my blog. I never had casseroles growing up unless I was at a friends house. In my home, it was mostly Scandinavian food. My mom is a wonderful cook and Scandinavian food is amazing. But, I also loved the church casserole dishes from my childhood. I loved going to friends homes and having casserole dishes I had never eaten before.

Food is so intertwined in our culture. Food is connected to all of our senses. All of our senses play a part in food and are connected to our memories. For example, the smell of fresh bread can bring up a memory of your mother in the kitchen. The flavor of fresh bread brings us back to those same memories. We can pick up and squeeze the bread bringing about roots to the same memories. Food connects us to our world in sight, smell, flavor, touch, and hearing. Yes, hearing can also be connected to our food memories. For example, I often play music while doing my Christmas baking. My children connect certain Christmas songs to specific foods that I bake. Most holidays, celebrations, birthday’s, Weddings etc. have food connected to them.

These beans have a mild heat. I like spice and heat but I prefer it to be on the mild side.



2 cans of black beans drained

1/2 cup chopped onions

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon Powdered Jalapeno

1/2 cup chicken broth

4 dashes Cholula

1/2 cup Spicy Jalapeno Enchilada Sauce

1/2 cup shredded pepper jack cheese

2 tablespoons coconut oil

Drain beans. Fry onions until translucent. Add 1/4 cup chicken broth and begin to mash. Add remaining ingredients except for enchilada sauce and cheese. if too thick add remaining chicken broth. Add the 1/2 cup enchilada sauce to beans before adding the cheese. Add cheese and allow to melt. Spoon and serve

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 130
% Daily Value *
Total Fat 5 g 8 %
Saturated Fat 4 g 18 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 7 mg 2 %
Sodium 123 mg 5 %
Potassium 251 mg 7 %
Total Carbohydrate 17 g 6 %
Dietary Fiber 2 g 9 %
Sugars 1 g
Protein 5 g 11 %
Vitamin A 1 %
Vitamin C 1 %
Calcium 6 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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