I admit there are days when I use refried beans from a can. They are easy enough to make by hand, and with a little help, are a lot more flavorful. I like my refried beans more saucy than some, so I add a little vegetable broth to them in a blender and puree them, rather than mash them by hand.
215 ounce cans pinto beans, or two cans fat free refried beans
Vegetable Broth as needed
salt to taste
½limejuiced
Instructions
Heat a large skillet over medium heat. Add the onion and cook for 5 minutes, until they start to turn translucent. Add water, 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
Add the garlic, cumin, and chili powder; cook for another minute to toast the spices.
Add the beans and cook until heated through, then add them to a blender. Puree, adding enough vegetable broth to make a creamy sauce.
Add the lime juice, and season with salt, if using. Mix well.
Keyword chef del, Plant based, southwestern, vegan, vegan quesadillas, vegan, wfpb, whole food, plant based, chef del