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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Healthy, spicy, and very low fat. To reduce the heat, you can omit or use less of the adobo sauce, use only 1 chipotle pepper, or use a mild salsa (I like Pace Medium Chunky Salsa and don't measure). I use my favorite brand of refried black beans, but the recipe works just as well with refried pinto beans, which make a great foundation for bean nachos if you don't use too much salsa. Serve with tortilla chips. Ingredients:
2 teaspoons olive oil |
1/2 cup chopped onion |
3 minced garlic cloves |
2 chipotle chiles in adobo, diced |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
2 teaspoons adobo sauce (optional) |
2 (15 ounce) cans fat-free refried beans |
2 tablespoons salsa or 2 tablespoons rotel tomatoes & chilies, more to taste |
Directions:
1. Heat oil in medium saucepan over medium high heat. Add onions, garlic and chipotle pepper. Stir and saute 5 to 7 minutes or until onion softens.
2. Add cumin, oregano and adobo sauce (if using), stirring to awaken herb flavors, about 2 minutes.
3. Reduce heat to medium and stir in refried beans. Splash salsa or Rotel around beans and stir to combine.
4. Reduce heat to low and continue to cook beans, stirring occasionally, until warm throughout, 5 to 10 more minutes. Serve with tortilla chips for dipping.
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