Refried Pinto Beans
Source: Pulse Canada
Yield: Makes3servings (450g)
Nutrition (Per 2/3cup (150 g))
|1 tbsp||canola oil||15 mL|
|1/2||small onion, chopped||1/2|
|2||garlic cloves, minced||2|
|1 tsp||chili powder||5 mL|
|1 3/4 c||cooked pinto beans||475 mL|
|1 - 14 oz||can pinto beans, rinsed and drained||398 mL|
|2/3 c||low-sodium vegetable or chicken broth||150 mL|
|Dash of salt and pepper|
|1/4 c||chopped cilantro||50 mL|
1) Heat canola oil in large saucepan over medium-low heat. Add onion and cook until tender, about 3minutes.
2) Stir in garlic and chili powder and cook 1minute longer. Stir in beans and chicken broth and cook until beans are warmed through, about 5minutes.
3) Mash beans with a potato masher or the back of the wooden spoon, adding more broth if needed.
4) Season mixture with salt and pepper and stir in cilantro. Serve with corn or flour tortillas, if desired. This can also be used as a base in a layered dip.