Refried Beans
- Level: Easy
- Yield: 4 (1/2 cup) servings
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- Nutritional Analysis
- Per Serving
- Calories
- 138 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 0.6 grams
- Sodium
- 142 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 6 grams
- Protein
- 7 grams
- Total: 19 min
- Prep: 10 min
- Cook: 9 min
Ingredients
1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 teaspoon ancho chili powder, or other chili powder
1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
2/3 cup low-sodium chicken broth, plus more if needed
Salt and pepper
2 tablespoons chopped fresh cilantro leaves
Directions
- Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.