Homemade Refried Beans

Refried Bean Plate

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 green chile, chopped (or small can can of green chiles)

1-14 ounce can kidney beans, drained

1-14 ounce can pinto beans, drained

2 tablespoons fresh cilantro, chopped

2/3 cup vegetable stock

8 whole wheat, corn or flour tortillas

1/4 cup cheese, cheddar or Monterey Jack

Salt and pepper

Heat oil in large skillet. Add onion and sauté 3-5 minutes. Add garlic and chile and cook 1 minute. Mash beans with a potato masher in a large bowl. Stir the beans into the pan and add cilantro. Stir the vegetable stock into the pan and cook, stirring, 5 minutes. Serve on tortillas with cheese. For variety, add salsa, fresh tomatoes, and/or guacamole. Also great with corn chips.

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