Refried Beans
Beans are a fantastic source of fiber and a great addition to station taco nights. This recipe uses olive or avocado oil instead of traditional pork lard to reduce saturated fat without sacrificing flavor.
Ingredients
- 1–2 Tbsp olive or avocado oil
- 1 onion, chopped finely
- 1 medium jalapeño, finely chopped
- 3 cloves garlic, minced
- 2 (30 oz) cans pinto beans
- ½ cup low sodium chicken broth
- ¼ tsp salt
- 1 Tbsp cumin
- ½ Tbsp chili powder
- Fresh chopped cilantro (optional)
Directions
- Heat oil in a deep skillet for 1 minute. Add garlic and onion, sauté until onions are translucent and slightly browned.
- While sautéing the onions, drain and rinse the pinto beans.
- Add rinsed pinto beans and chicken broth to onions. Bring to a boil and cook on medium heat for 3–5 minutes. Add seasonings and salt.
- Mash beans with a potato masher or fork. Remove from heat and enjoy!
Nutrition Facts Per serving
¾ cup (1/6 of recipe): 215 calories, 8g protein, 31g carbs, 6g fat, 9g fiber
Serving Suggestions
Serve with rice, sautéed bell peppers, Crockpot Salsa Verde Chicken, whole grain tortillas, or cauliflower rice. Black beans also work in a pinch.