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 Keto 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 Keto version!


Two ingredients make this recipe possible. The first is to use eggplant in place of the pinto beans. Joanie says use zucchini or eggplant as substitutes 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:

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 on 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.

Click any “Pin Recipe Button” to Save to Pinterest!

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!

Follow us on Social Media – See the Latest Keto Products

Keto 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

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 Keto Refried Beans.
Gluten Free
Peanut Free
4.67 from 30 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Net Carbs5g
AuthorJoanie and Chris


Keto Refried Beans


Keto Refried Beans

  • Peel the eggplant using a peeler or pairing knife. Cut into 1 inch rounds and then cut into 1 inch cubes.
  • Cook chorizo over medium heat in a large skillet until slightly browned and broken up in smaller crumbles (about 10 minutes). Reserve about 1/2 of the chorizo and add in slowly to your taste. If you do not want all the heat and chorizo taste use the extra for an egg scrambloe breakfast.
  • Add two tablespoons of olive oil and eggplant cubes to skillet and cook down until cubes are browned slightly soft (about 15 minutes). Stir often to incorporate with chorizo. Add cumin, garlic powder, and salt while cooking.
  • Add mixture and 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 and 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.


Calories: 245kcal | Carbohydrates: 8g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 567mg | Potassium: 487mg | Fiber: 3g | Sugar: 6g | Calcium: 76mg | Net Carbs: 5g
Tasty Low Carb is a participant in Amazon’s affiliate advertising program. Clicking on a product or Amazon ad will re-direct you to For your purchases, we may receive a small consideration that will help us build and maintain our website.

Free Recipes via Email

Enter your email address and receive new recipe posts via email.


  1. 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.

Comments Are Appreciated