Veronica's Southwestern Refried Beans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I found this recipe on Ediets and loved it. Even my DH thought it was good. Not bad for another healthy, low fat, diet recipe. Serve as a main dish with Brown Rice or use it as a dip for chips or a side dish to compliment a Mexican fiesta Ingredients:
1 1/4 cups pinto beans |
1 clove garlic (i prefer 2 cloves) |
1/3 cup vegetable broth |
1/4 teaspoon black pepper |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
3 tablespoons low-sodium salsa |
2 tablespoons fresh cilantro |
Directions:
1. Chop cilantro and mince the garlic.
2. Rinse and drain beans to wash off excess sodium.
3. Sauté garlic over medium heat in a non-stick skillet sprayed with Pam or other cooking spray- do not burn the garlic.
4. Add the beans, vegetable broth and spices.
5. Increase the temperature to medium-high and cook, covered, for 3-4 minutes, stirring constantly.
6. Mash beans with a fork or potatoe masher until just smooth or desired texture.
7. Continue cooking for 3-5 minutes more, until thickened.
8. Stir in salsa.
9. Sprinkle fresh chopped cilantro on top and serve.
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