Refried Pinto Beans

By á-718

Ingredients

• 1 tbsp (15 mL) canola oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp (5 mL) chili powder
• 1-14 fl oz (398 mL) can pinto beans, rinsed and drained
• 2/3 cup (150 mL) low sodium chicken broth, plus more if needed
• Salt and pepper to taste
• 2 tbsp (30 mL) chopped fresh cilantro

Details

Servings 2

Preparation

Step 1

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 and cook 1 minute longer. Stir in beans and chicken 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 if needed. Season mixture with salt and pepper. Stir in cilantro.

Look for pinto beans in the bulk food section of your grocery store. This can be the main filling for a corn or whole wheat tortilla. It may also be spread over the tortilla and topped with tomato, shredded lettuce and grated cheese.