Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (diced)
- pinto beans: 1 can (15 ounce can, drained)
- tomato paste: 3 Tbsp
- chili powder: (to taste)
- vegetable broth: 1 cup
Metric Conversion
Stages of cooking
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Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
