Vegetarian Refried Beans
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 221.5
- Total Fat: 8.1 g
- Cholesterol: 7.8 mg
- Sodium: 631.2 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 10.0 g
- Protein: 8.9 g
View full nutritional breakdown of Vegetarian Refried Beans calories by ingredient
Introduction
Make as mild or spicy as you wish. Serve with rice and top with cheddar or feta cheese, guacamole, salsa, sour cream, a squeeze of lime and/or fresh cilantro, if desired. Make as mild or spicy as you wish. Serve with rice and top with cheddar or feta cheese, guacamole, salsa, sour cream, a squeeze of lime and/or fresh cilantro, if desired.Number of Servings: 4
Ingredients
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1 tbsp Extra Virgin Olive Oil
.5 cup onions, chopped
3 cloves garlic, minced
2 jalapeņo peppers, minced
1 tsp garlic salt
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp chili powder
2 tsp ground cayenne pepper
1 dried ancho pepper
.5 cup water to rehydrate ancho pepper
2 cup pinto beans
1 cup vegetable broth
1 tbsp Butter, salted
Directions
Saute onions and garlic in olive oil until translucent. (I prefer to use my iron skillet, but any pan will do.)
Remember to adjust the amount of jalapeņos and spices to your spiciness comfort level.
Add jalapeņos and the spices to the pan and cook for another 3 minutes more, stirring often.
Meanwhile, rehydrate the ancho pepper in 1/2 cup water in the microwave or on the stove top until the ancho pepper is moist. Cut into small pieces. Reserve the ancho broth.
Add beans, diced ancho pepper with broth, and vegetable broth to the skillet.
Mash with potato masher until beans are pulverized.
Cook over low heat until bubbly and the refried beans have reached the desired thickness.
Stir in butter before serving.
Serving Size: Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENTRAILS.
Remember to adjust the amount of jalapeņos and spices to your spiciness comfort level.
Add jalapeņos and the spices to the pan and cook for another 3 minutes more, stirring often.
Meanwhile, rehydrate the ancho pepper in 1/2 cup water in the microwave or on the stove top until the ancho pepper is moist. Cut into small pieces. Reserve the ancho broth.
Add beans, diced ancho pepper with broth, and vegetable broth to the skillet.
Mash with potato masher until beans are pulverized.
Cook over low heat until bubbly and the refried beans have reached the desired thickness.
Stir in butter before serving.
Serving Size: Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENTRAILS.