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PrintIngredients
For 4 Person(s)
Refried Pinto Beans
- 1 Tbsp canola oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tsp chili powder
- 398 mL canned pinto beans, rinsed and drained
- 2/3 cup low sodium vegetable broth
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh cilantro, chopped
Directions
Heat canola oil in large saucepan over medium – low heat. Add onion and cook until tender, about 3 minutes.
Stir in garlic and chili powder. Cook 1 minute longer.
Stir in beans and broth and cook until beans are warmed through, about 5 minutes. Mash beans, adding more broth if needed.
Season mixture with salt and pepper. Stir in cilantro.
Yield: 6 servings (1 1/2 cups/375 ml refried beans)
Serving Size: ¼ cup (60 ml)
Recipe notes
Makes: 6
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