Quick and easy refried beans
1 small, finely chopped
2 medium clove(s), minced
Ancho chile powder
Canned pinto beans
15½ oz, (1 can), rinsed and drained
Fat free vegetable broth
2 Tbsp, chopped fresh
- 1 Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until golden, about 5 minutes. Add garlic, chile powder, and cumin; cook, stirring constantly, just until fragrant, about 2 minutes.
- 2 Add beans, broth, salt, and cayenne; cook, stirring occasionally, until hot, about 2 minutes. Coarsely mash beans with potato masher or back of spoon. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Stir in cilantro.
- Serving size: (scant 1/2 cup)