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Amy's Organic Refried Black Beans -- 15.4 oz


Amy's Organic Refried Black Beans
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Amy's Organic Refried Black Beans -- 15.4 oz

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Amy's Organic Refried Black Beans Description

  • Light in Sodium - 50% Less Sodium than Amy's Regular Beans
  • Non-BPA
  • USDA Organic
  • Vegetarian

Tacos filled are one of our family's favorite meals. Now we (and our customers) can enjoy these tacos knowing that the beans are organic, as well as delicious. Prepare your favorite Mexican dish with these traditional-style refried black beans.

 

Light in Sodium - These Light in Sodium refried beans have all the flavor of Amy's regular refried beans but contain 50% less sodium.


Directions

Ovens may vary.

 

Microwave: Place beans in a microwave-safe bowl. Cover. Cook for 2 minutes. let sit 1 minute. Stir. Serve.

Stovetop: Heat beans in a saucepan, stirring occasionally.

Free Of
Gluten, GMOs, BPA.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/2 Cup (130 g)
Servings per Container: About 3.5
Amount Per Serving% Daily Value
Calories170
Total Fat3.5 g4%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium220 mg10%
Total Carbohydrate26 g9%
   Dietary Fiber6 g21%
   Total Sugars2 g
     Includes 0g Added Sugars0%
Protein8 g*
Vitamin D0 mcg0%
Calcium60 mg4%
Iron2.2 mg10%
Potassium600 mg15%
*Daily value not established.
Other Ingredients: Organic black beans, organic onions, filtered water, organic bell peppers, organic tomato puree, organic high oleic safflower and/or sunflower oil, organic garlic, sea salt, organic spices, organic green chiles, organic cilantro.

Individuals with Food Allergies: This product is made in a facility that processes foods containing wheat, milk, soy, tree nuts and seeds (including sunflower seeds). In addition to gluten testing, strict allergen control measures are implemented at all levels of production. Amy's Kitchen does not use any peanuts, nuts, fish, shellfish or eggs.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Roasted Butternut Squash & Black Bean Tostadas

Celebrate the season with these bold butternut squash tostadas. Layer up crispy corn tortillas with refried black beans, smoky butternut squash and creamy avocado. Finish with a drizzle of bright yogurt sauce, a sprinkling of cilantro and a crunchy pop of pumpkin seeds, and this bounty of ingredients makes for a memorable fiesta of flavor. Butternut Squash & Black Bean Tostadas on Marble Countertop | Vitacost.com/blog

Roasted Butternut Squash & Black Bean Tostadas

Tostadas

  • 10 5-6-inch corn tortillas
  • 4 cups butternut squash (cut into ½-inch cubes)
  • 2 Tbsp. extra virgin olive oil (divided)
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • ½ tsp. cumin
  • ½ tsp. smoked paprika
  • ½ tsp. chili powder
  • 1 can (16 oz.) refried black beans
  • 2 cloves garlic (minced)
  • ¼ cup vegetable stock
  • 1 large avocado (diced)
  • Salt (to taste)
  • Black pepper (to taste)
  • Fresh cilantro (chopped, for garnish)
  • Roasted pumpkin seeds (optional, for garnish)

Lime Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 2 Tbsp. lime juice
  • ½ tsp. sugar
  • ¼ tsp. garlic powder
  1. Preheat oven to 400 degrees F.
  2. On two large baking sheets, arrange tortillas in single layer. Bake approximately 10 minutes, flipping halfway through, until crispy throughout. Remove from oven, cover with cloth or foil to keep warm and set aside.
  3. In large mixing bowl, add squash and drizzle with 1 Tbsp. olive oil.
  4. Add garlic powder, oregano, cumin, smoked paprika and chili powder. Season with salt and pepper to taste. Toss until squash is evenly coated.
  5. Line two large baking sheets with parchment paper. Divide squash between baking sheets making sure not to overcrowd.
  6. Roast for approximately 35 minutes or until squash is tender and slightly caramelized.
  7. In small sauce pan, heat 1 Tbsp. olive oil over medium heat. Add minced garlic and cook 1-2 minutes or until fragrant.
  8. To sauce pan, add refried beans. Stir in vegetable stock.
  9. When heated through, keep warm until time to assemble tostadas.
  10. In small bowl, combine yogurt, lime juice, sugar and garlic powder. (Note: Mixture should be thin enough to drizzle.)
  11. To assemble, lay out tortillas and spread layer of refried beans on each; top with squash and avocado.
  12. Finish with drizzle of lime yogurt sauce and garnish with cilantro and pumpkin seeds.
  13. Serve immediately.

Order the ingredients you need to make this hearty meal!

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