Keto
KETO is a medium Mexican recipe that serves 4. 180 calories per serving. Recipe by Vicky Torres on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $9.30 total, $2.33 per serving
Ingredients
- 200 g Chorizo (Mexican style, uncooked)
- 1 large Eggplant (washed, peeled if desired, diced)
- 2 cloves Garlic (minced)
- 1/2 cup Onion (finely chopped, optional for extra flavor)
- 2 Tbsp Heavy Cream (full‑fat, adds richness)
- 1/4 cup Water (helps blend to smooth consistency)
- 2 Tbsp Olive Oil (for sautéing chorizo, eggplant, and cauliflower rice)
- 4 slices Bacon (cut into small pieces, optional but adds crunch)
- 1 tsp Ancho Chili Powder (optional, for smoky heat)
- 1 head Cauliflower (processed into rice‑like pieces)
- to taste Salt
- to taste Black Pepper
Instructions
Cook the Chorizo
Heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Add the chorizo, breaking it up with a spatula, and cook until fully browned and crisp, about 5 minutes.
Time: PT5M
Temperature: Medium‑high
Prep Eggplant
While the chorizo cooks, wash the eggplant, slice off the ends, then dice into ½‑inch cubes.
Time: PT5M
Sauté Eggplant with Aromatics
Add the remaining 1 Tbsp olive oil to the skillet with the cooked chorizo. Toss in the diced eggplant, minced garlic, and optional onion. Cook, stirring occasionally, until the eggplant is soft and lightly browned, about 7 minutes.
Time: PT7M
Temperature: Medium
Blend to a Smooth Bean‑Like Consistency
Transfer the chorizo‑eggplant mixture to a blender. Add ¼ cup water and 2 Tbsp heavy cream. Blend on high until smooth and creamy, about 30 seconds. Scrape down sides as needed.
Time: PT2M
Refry the Bean Mixture
Return the blended mixture to the skillet. Cook over medium heat, stirring constantly, for 5 minutes until it thickens and develops a slight crust, mimicking traditional refried beans.
Time: PT5M
Temperature: Medium
Add Bacon and Optional Chili
Stir in the chopped bacon pieces and 1 tsp ancho chili powder (or your preferred chili). Cook for another 2 minutes until the bacon is crisp and the flavor melds.
Time: PT2M
Temperature: Medium
Prepare Cauliflower Rice
While the beans finish, break the cauliflower head into florets and pulse in a food processor until rice‑sized grains form. Heat 1 Tbsp olive oil in a separate skillet over medium heat, add the cauliflower rice, season with salt and pepper, and sauté for 5‑8 minutes until tender but not soggy.
Time: PT8M
Temperature: Medium
Plate and Serve
Spoon a generous portion of the keto refried beans onto a plate, add a side of cauliflower rice, and garnish with extra bacon bits or fresh cilantro if desired.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 12g
- Carbohydrates
- 6g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Keto, Low‑Carb, Gluten‑Free, Paleo‑Friendly (if bacon is nitrate‑free), Dairy‑Free option available (omit heavy cream)
Allergens: Dairy (heavy cream), Pork
Ingredient Substitutions
- Instead of Chorizo: Italian sausage, ground pork with chili powder
- Instead of Eggplant: Zucchini, portobello mushrooms
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Onion: shallots, green onions
- Instead of Heavy Cream: full‑fat coconut milk, cream cheese (1 Tbsp)
- Instead of Olive Oil: avocado oil, ghee
- Instead of Bacon: pancetta, turkey bacon
- Instead of Ancho Chili Powder: cascabel chili powder, chipotle powder
- Instead of Cauliflower: broccoli rice, shredded cabbage
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Skillet
- Cutting Board
- Chef Knife
- Blender
- Spatula
- Measuring Spoons
Critical Steps — Do Not Skip
- Cooking the chorizo until fully browned ensures flavor and removes raw meat risk.
- Eggplant must be softened but not overcooked to keep the bean texture smooth.
- Blending the mixture with water and heavy cream creates the creamy refried‑bean consistency.
- Refrying the blended mixture prevents a watery final product.
- Cauliflower rice must be sautéed uncovered to avoid sogginess.
Chef Tips from the Video
- Use a high‑quality Mexican chorizo for authentic flavor; if unavailable, season ground pork with smoked paprika, garlic powder, and chili flakes.
- Add a splash of lime juice just before serving for brightness.
- For extra crunch, toast the bacon bits separately before folding them into the beans.
Troubleshooting
Bean mixture is too watery.
Continue cooking over medium heat, stirring constantly, until excess liquid evaporates. Add a pinch of xanthan gum if needed.
Cauliflower rice turns mushy.
Pat the riced cauliflower dry with a kitchen towel before sautéing and avoid covering the pan.
Eggplant tastes bitter.
Salt the diced eggplant, let sit 10 minutes, then rinse and pat dry before cooking.
Storage
Refrigerator: Store beans and cauliflower rice in airtight containers for up to 4 days.
Freezer: Beans freeze well for up to 2 months; reheat gently. Cauliflower rice freezes but may become softer.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dice the eggplant and store in a bowl of salted water for up to 30 minutes before cooking.
- Prepare cauliflower rice in advance and keep it dry in the fridge; sauté when ready.
- The bean mixture can be fully cooked, cooled, and refrigerated; reheat in a skillet with a splash of water or broth.
Frequently Asked Questions
What is the cultural significance and history of refried beans in Mexican cuisine?
Refried beans (frijoles refritos) have been a staple in Mexican households for centuries, originally made by slow‑cooking beans, mashing them, and then frying in lard to create a creamy, protein‑rich side that accompanies tortillas, tacos, and many main dishes.
How have low‑carb or keto adaptations changed the traditional Mexican refried bean dish?
Keto adaptations replace starchy beans with low‑carb vegetables like eggplant or cauliflower, while preserving the creamy texture through blending and adding fats such as chorizo, bacon, and heavy cream, allowing the dish to fit a low‑carb lifestyle without losing its Mexican flavor profile.
What regional variations of refried beans exist within Mexico?
In northern Mexico, beans are often cooked with pork lard and served whole, while central regions favor a smoother, fully mashed texture. Some areas add chilies, epazote, or cheese for extra flavor, reflecting local ingredient availability.
What occasions or celebrations traditionally feature refried beans in Mexican culture?
Refried beans appear at everyday meals, family gatherings, and festive occasions such as Día de los Muertos, weddings, and holiday feasts, where they complement tacos, enchiladas, and tamales as a comforting side.
What other Mexican dishes pair well with keto refried beans and cauliflower rice?
These low‑carb sides pair perfectly with grilled carne asada, chicken fajitas, shrimp tacos, or a keto‑friendly enchilada casserole, providing protein while keeping the plate low in carbs.
What are the most common mistakes to avoid when making keto refried beans with eggplant?
Common errors include under‑cooking the eggplant, which leaves a gritty texture, over‑blending which can make the mixture watery, and not refrying long enough, resulting in a soupy bean. Follow the critical steps for texture and flavor.
Why does this recipe use heavy cream instead of cheese to achieve creaminess?
Heavy cream adds richness and a smooth mouthfeel without introducing extra carbs that cheese can bring, keeping the dish keto‑friendly while still delivering a luxurious texture.
Can I make the keto refried beans ahead of time and how should I store them?
Yes, the bean mixture can be fully cooked, cooled, and stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet, adding a splash of water or broth to loosen if needed.
What texture and appearance should I look for when the cauliflower rice is done?
The cauliflower rice should be lightly golden around the edges, tender but still with a slight bite, and free of excess moisture. Overcooking will make it soggy, so stop sautéing once it reaches a fluffy, rice‑like consistency.
What does the YouTube channel Vicky Torres specialize in?
The YouTube channel Vicky Torres focuses on authentic Mexican recipes with a health‑conscious twist, offering low‑carb, keto, and gluten‑free adaptations while preserving traditional flavors and cooking techniques.
How does the YouTube channel Vicky Torres' approach to Mexican cooking differ from other Mexican cooking channels?
Vicky Torres emphasizes nutritional modifications such as keto and low‑carb versions, often substituting high‑carb staples with vegetables like cauliflower and eggplant, whereas many other Mexican channels stick to classic, traditional ingredient lists.
Last updated: September 1, 2026
