1 1/4cups(300 mL) cooked or canned pinto beans,drained & rinsed (see notes)
1/2 - 2/3cup(125-150 mL) low-sodium vegetable or chicken broth,plus more if needed
2Tbsp(30 mL) chopped fresh cilantro(see notes)
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!
Notes
A 14 oz (398 mL) can of pinto beans, drained & rinsed yields 1 1/4 cups (300 mL) cooked beans.
Not a fan of cilantro? Substitute with flat leaf parsley or Thai basil!
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!
1 1/4cups(300 mL) cooked or canned pinto beans, (drained & rinsed (see notes))
1/2 - 2/3cup(125-150 mL) low-sodium vegetable or chicken broth, (plus more if needed)
2Tbsp(30 mL) chopped fresh cilantro ((see notes))
salt & pepper, (to taste)
1
Heat canola oil in large saucepan over low to medium heat. Add onion and cook until tender, about 3 minutes.
2
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.
3
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!
