Keto Refried Beans

Keto Refried Beans are the perfect substitute for classic Mexican pinto bean versions. Our recipe is low in carbs, looks similar to restaurant versions, and will balance your Mexican platter dinners. There are a few steps in the process. But, Joanie has come up with a way to duplicate one of our favorite Mexican restaurant sides, with a very unique taste. Once you get the steps down, this recipe is delicious, and so healthy.

We love Mexican food! Living in the Southwest, we enjoy excellent Mexican restaurants and have created many low-carb recipes to replace their high -carb versions. Our blog is filled with low carb Mexican recipes. However, the classic Mexican platter of a protein, rice, and refried beans is so high in carbs. As a result, we substitute cauliflower for making Spanish Rice, and Joanie has now created a low-carb refried bean substitute. As a result, we can now enjoy that classic Mexican restaurant plate, at home in a low carb version!


Two ingredients make this recipe possible. The first is to use eggplant in place of the pinto beans. Joanie says you can also use zucchini as a substitute for the refried beans. Both will work, so use either. You will have to peel, slice, and cube your eggplant or zucchini. They will cook down with the cubes becoming soft and then help to form a healthy paste in your blender. Yet, eggplant can be very bland. Joanie needed a second ingredient to boost the flavor without changing the consistency of the mixture.

As a result of much experimentation, she decided upon one of our favorite ingredients – Mexican pork chorizo. It adds flavor and the proper color of refried beans. The taste is fantastic! We use Mexican pork chorizo in a lot of recipes. Try chorizo in the following Tasty Low Carb recipes:

  • Chorizo Stuffed Mini Bell Peppers

    Cooks in 30 minutesDifficulty: Easy

    Muy deliciosa! Creamy Mini Bell Peppers that are filled with Mexican Chorizo and cheese. A perfect appetizer!

  • Low Carb Huevos Rancheros with Chorizo

    Cooks in 20 minutesDifficulty: Easy

    A delicious low carb Mexican-style breakfast with lots of flavor and definitely low carb! Healthy and delicious with the kick of Mexican chorizo and eggs!

Preparation Tips

The most difficult technique to master in preparing Keto Refried Beans is the blending process. Once you have softened the egg plant/zucchini cubes and chorizo in your skillet, the mixture is to be pureed in a blender. We usually like our Vitamix blender, but Joanie chose to use her Breville Food Processor for pulsing. This way she can control the consistency. Add a little water to make sure the mixture does not become too dry. Certainly, a good spatula for the sides of your food processor will come in handy in between pulses. This will make sure all of the mixture is blended. You will get the hang of it! Just check to get the basic consistency of refried beans.

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Reserving some of the chorizo is another tip. This will allow you to change the heat of the finished paste to your palate. Joanie held back 1/2 of the chorizo and tasted the beans after pulsing a few times. You can add more chorizo and continue pulsing. If your tastes means you have left over chorizo, try mixing them with an egg scramble for breakfast. Honestly, these will amaze you!

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Low Carb Refried Beans – The Perfect Mexican Side that Tastes Like Original

Keto Refried Beans are the perfect substitute for classic refried beans! They are low in carbs and have the consistency of the original. You will add vegetables to your diet with a delicious taste. Enjoy your favorite Mexican platters with our Tasty Low Carb refried beans!

Keto Refried Beans

Recipe by Joanie and Chris
4.8 from 70 votes
Course: SidesCuisine: MexicanDifficulty: Medium


Prep time


Cooking time




Net Carbs


Total time



Keto Refried Beans are the perfect substitute for classic refried beans, just lower carbs, and with the same consistency. Enjoy your favorite Mexican dinner with the delicious side of low-carb Refried Beans.

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  • 3 tablespoons 3 tablespoons Olive oil extra virgin

  • 4 ounces 113 g Chorizo Mexican, pork

  • 2 small 2 small Eggplants cubed

  • 1 teaspoon 1 teaspoon Cumin dried

  • 2 teaspoons 2 teaspoons Garlic powder

  • 1/2 teaspoon 1/2 teaspoon Sea salt

  • 1/4 1/4 Onion

  • 1/2 cup 113 g Queso Fresco cheese

  • 1/4 1/4 Jalapeño sliced

  • 1/8 1/8 Roma tomato diced


  • Peel your eggplants using a peeler or pairing knife. Cut into 1 inch rounds, and then cut into 1 inch cubes.
  • Cook the chorizo over medium heat in a large skillet until slightly browned and broken up in smaller crumbles (about 10 minutes). Reserve 1/2 of the chorizo as you will add it in slowly later, to your taste. If you do not use all of the chorizo, use the extra for an egg scramble breakfast.
  • Add two tablespoons of olive oil and the eggplant cubes to skillet and cook down until cubes are browned and slightly soft (about 15 minutes). Stir often to incorporate with chorizo. Add cumin, garlic powder, and salt while cooking. Taste while cooking to obtain the taste you will enjoy.
  • Add the mixture and the onion to a food processor. Pulse with two tablespoons of water until paste consistency of classic refried beans is formed. You will likely have to use a spatula and scrape the sides of the blender after pulsing. You may need additional water. Add more chorizo, if needed, to taste between pulses. Garnish with queso fresco, jalapeño, and tomato.


Chef’s Notes

  • You can also use cheddar cheese in place of Queso Fresco for a garnish. Throughout the process you can add a few tablespoons of water when necessary to increase the creaminess of the dish. Zucchinis can be used as a substitute for the eggplant.

Nutrition Facts

  • Calories: 137.8kcal
  • Carbohydrates: 9.8g
  • Protein: 3.7g
  • Fat: 9.8g
  • Saturated Fat: 2.3g
  • Cholesterol: 7mg
  • Sodium: 274.9mg
  • Potassium: 396.5mg
  • Fiber: 4.8g
  • Sugar: 6g
  • Vitamin A: 135IU
  • Vitamin C: 6mg
  • Calcium: 76.8mg
  • Iron: 1mg
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  • This Sherpa Himalayan pink salt is in our best selling Extra-Fine Grain.

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  1. Can you like, measure “2 small eggplants” and give something like cups, ounces or (preferably) grams. I got the two smallest I could find and this is WAY too much

    • Joanie and Chris

      Eggplant will freeze well. Usually, I pick two small ones, have not weighed, since I add 1/2 of the chorizo and add more to taste. Any extra, I freeze or use the next day. If it made too much for you, cut the recipe in half and pick one eggplant. I hope you enjoyed the flavor . . . Joanie.

  2. Denise Markgraf

    This was delicious!! Can i freeze this? want to make a few batches.

    • Joanie and Chris

      My refried beans never last long enough at our home to think about freezing; however, cooked eggplant and zucchini do freeze well. I have frozen eggplant parmesan and it is delicious. As with anything, try a small batch and see and if you enjoy the result, then make larger batches. Thanks for the question and for trying my recipe . . . Joanie.

  3. What portion or amount is the nutritional content for? The whole recipe or a certain amount?

    • Joanie and Chris

      The nutrition is based on one serving, and the recipe make six servings. It is a side dish. I hope you enjoy my recipe, the secret is the chorizo flavor. Thanks for the question . . . Joanie.

  4. We don’t typically like eggplant so I was very skeptical. It came out great! We made Keto Mexican Pizzas first – can’t tell they weren’t from Taco Bell. Tasted even better the next day. This is a a wonderful and flavorful Keto healthy option. Tasty recipe with easy detailed directions. (Just wish this was included on My Fitness Pal app). Thank you!

    • Joanie and Chris

      So pleased you enjoyed my recipe. You are correct that most people need to like eggplant (we do). I hope you will try other recipes on our site – staying Keto is the goal! Thank you again for your comment . . . Joanie.

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