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Low-Fat Refried Beans
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Traditional refried beans are cooked in lard which adds a lot of calories. This version lightens things up a bit but doesn't sacrifice flavor or texture.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
2 cans (15 ounce size) black or pinto beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon white pepper
1 dash Tabasco, or to taste
salt, to taste
directions
Heat the oil in a deep skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft and lightly browned. Add the garlic and cook, stirring constantly, for 2 minutes.
Add the beans to the skillet and mix well. Add the cumin, oregano, chili powder, cayenne, black pepper, white pepper, Tabasco, and salt. Mix well, reduce the heat to medium and let the beans cook for 5 minutes, stirring occasionally.
Transfer the beans to a food processor (or use the back of a large wooden spoon) and mash the beans until they are the desired consistency. If they are too thick, add a little water or salsa. Adjust the seasoning as needed.
Serve the refried beans hot or use in another recipe.
nutrition data
Nutritional data has not been calculated yet.
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