Refried Pinto Beans

Refried Pinto Beans

Source: Pulse Canada

Yield: Makes3servings (450g)

Nutrition (Per 2/3cup (150 g))

Calories 255 ;
Protein 14 g;
Fat 6 g;
Carbohydrates 39 g;
Sodium 161 mg;
Saturated Fat 1 g;
Cholesterol o mg;
Potassium 700 mg;
Fibre 13 g;
1 tbspcanola oil15 mL
1/2small onion, chopped1/2
2garlic cloves, minced2
1 tspchili powder5 mL
1 3/4 ccooked pinto beans475 mL
1 - 14 ozcan pinto beans, rinsed and drained398 mL
2/3 clow-sodium vegetable or chicken broth150 mL
Dash of salt and pepper
1/4 cchopped cilantro50 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.