Refried Pinto Beans
These refried beans are the perfect vegetarian filling for tacos, burritos, layered Mexican dips or on top of nachos!
- Pulse
- Beans
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Makes
- 4 servings
Nutrition
- Serving Size 1/4 of recipe
- Calories 101
- Fat 4 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 12 g
- Fibre 3 g
- Sugars 1 g
- Protein 5 g
- Sodium 242 mg
- Potassium 262 mg
- Folate 30 mcg
- Iron 1 mg
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp (5 mL) chili powder
- 1 can (14 oz/398 mL) pinto beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
- 1/2 - 2/3 cup (125-150 mL) low-sodium vegetable or chicken broth (more if needed)
- 2 Tbsp (30 mL) chopped fresh cilantro
- salt & pepper to taste
Directions
Heat canola oil in large saucepan over low to medium heat. Add onion and cook until tender, about 3 minutes.
Stir in garlic and chili powder and cook 1 minute longer. Stir in beans and 1/2 cup (125 mL) broth and cook until beans are warmed through, about 5 minutes.
Mash beans with a potato masher or the back of the wooden spoon, adding more broth a tablespoon at a time if needed to get the texture you want. Season mixture with salt and pepper. Stir in cilantro and serve!
tips
- For spicier refried beans, add a few drops of hot sauce along with the salt and pepper.
- You could also add chopped green chilies or minced jalapeno pepper to these beans to add some heat!
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