Refried Beans

By dashy_65

Ingredients

• 2 15-oz. cans pinto beans, including liquid
• 1 Tbs. olive oil
• 5 green onions, white and pale green parts chopped ( 1/4 cup)
• 1 Tbs. ground cumin
• 2 cloves garlic, minced (2 tsp.)
• 1 Tbs. lime juice
• 2 tsp. lime zest
• 4 Tbs. chopped cilantro

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

Mash pinto beans and liquid with potato masher in large bowl. Leave some beans whole, or mash until smooth if you prefer.

Heat olive oil in large nonstick skillet over medium heat. Add green onions, cumin, and garlic, and cook 1 minute, stirring frequently. Stir in beans (mixture will be soupy). Increase heat to medium-high, and cook beans 10 minutes, or until they thicken and will hold their shape on plate, stirring frequently.

Remove pan from heat. Stir in lime jyice and lime zest, and season with pepper. Garnich each serving with 1 Tbs. cilantro.

227 cal, 4.5g fat, 36g carb, 476mg sod, 9g fiber