Refried Black Beans
Yield: 4 servings- 1 tablespoon olive oil
- ½ red onion, finely chopped
- ¼ teaspoon fine sea salt
- 2 cloves garlic, pressed or minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- Pinch red pepper flakes
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- ½ cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Add chopped onions, olive oil, and salt to a large saucepan over medium heat. Cook until onions are softened.
- Add garlic, chili powder, cumin, paprika, and red pepper flakes and stir for about 30 seconds. Add drained beans and water. Cover your pan and cook for 5 minutes.
- Uncover and reduce heat. Use a potato masher to mash the beans to your desired consistency. Aim for mashing at least half of the beans.
- Continue to cook uncovered for 3-5 minutes.
- Remove from heat and stir in cilantro and lime juice. Taste and add salt as necessary.
- 135 calories
- 20 g carbohydrates
- 3 g fat
- 8 g protein