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Eggplant Refried Beans

Updated: Sep 13, 2018

A wonderful alternative to refried beans and low in carbs. This pungent and flavorful version is pretty remarkable! I think what makes it most delicious is that I use my artisanal taco blend and fresh ground cumin that will be available to you soon!

Photograph by The Succulent Kitchenb

I've been trying to adopt a low-carb diet because I just feel so much better when I monitor my carb intake. I love refried beans... but, they don't love me back! So I was inspired by Maria Mind and Body's recipe to create my own version packed with lots of spice!

Using fresh spice makes all the difference in the world. Soon you'll be able to order my fresh ground cumin and taco spice blend but for now, or your smokey sea salt at


  1. 2 med eggplant (about 4-5 cups cubed) or zucchini

  2. 4 ounces of cubed pancheta or turkey bacon (eliminate for vegetarian version)

  3. 1 cup chopped yellow onions

  4. 2 pieces of garlic smashed

  5. 2 Adobo peppers and 1 tablespoon sauce

  6. 1 tbs taco blend

  7. 1 tsp fresh ground cumin

  8. 1/2 tsp smokey sea salt (order here)

  9. 1/2 tsp chopped oregano

  10. 1/2 cup grated queso blanco or cheddar cheese (optional)

  11. 1/4 cup minced fresh cilantro, garnish (optional)

How to Make It

Step 1. Peel and cube the eggplant. Place cubes and 4 slices of uncooked turkey bacon or pancetta pieces in a pan. Stir fry until turkey bacon or panetta is fried and eggplant is very very soft (about 10 minutes). Reserve any turkey or pancetta bacon fat. 

Vegetarian Option: Peel and slice the eggplant, place in tinfoil and smoke in a wood smoker for 2 hours. This gives the eggplant a natural bacon flavor.

Step 2. Place the eggplant, turkey bacon and the 1-2 adobo peppers in a food processor and puree until smooth

Step 3. In a large, heavy skillet, heat the reserved turkey bacon fat over medium-high heat or use olive oil. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, cumin, taco blend, smokey sea salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute.

Step 4. Add the eggplant puree and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.

Step 5. Sprinkle with the queso blanco or cheddar cheese (optinal) and fresh cilantro, then serve.

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