Use these refried beans as a vegetarian filling for a corn or whole wheat tortilla. Or spread over the tortilla and top it with tomato, shredded lettuce and grated cheese.
For 4 Person(s)
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)