Refrito Spread
15 mins (prep 5, cooking 10)
10 ingredients
1.75 servings
This recipe is DELICIOUS. It's an adaptation of the original from "The New Laurel's Kitchen" (1985: Ten Speed Press). We made it for the first time a week ago, more or less inhaled it, then had to make some more. Use it in sandwiches, in wraps, on crackers, etc.You could use pinto or kidney beans in place of the black beans. You could also use 1/4 if a green pepper in place of chili pepper if you're nervous about spice.

Categories:  black-beans , <-15-mins , onions , north-american , mexican , beans , spreads , quick , inexpensive , vegetarian , central-american , vegetable , appetizer , time-to-make ,
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Serving Size (272.88 g)
Servings 1.75
Amount per Serving
Calories 991.93 Calories from Fat 310.41
% Daily Value *
Total Fat 34.49g 92.87%
Saturated Fat 15.55g 136.11%
Trans Fat 0.0g %
Cholesterol 70.98mg 41.4%
Sodium 1216.73mg 88.72%
Total Carbohydrate 113.85g 66.41%
Dietary Fiber 35.44 g 248.08%
Sugars 0.53 g %
Protein 63.12g 220.91%
Vitamin A 1193.81IU% Vitamin C 2.96mg%
Calcium 779.46mg% Iron 16.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
well-drained, cooked, large, green chili