Shh I’m going to let you in on a little secret…. I am slowly replacing some of my families meat laden meals with healthier vegetarian options. Some of us have higher blood pressure and cholesterol than we should (not naming names). One of my families favorites is taco night, and while we usually use chicken or turkey, I thought why not go all the way and just use beans. Canned refried beans are not the healthiest and my motto is that homemade beats processed any day. My younger son who is starting to take more interest in cooking was up for this challenge so he and I made this tasty recipe that would be great as a side or a filling for tacos, burritos and tostadas.
Healthy Refried Pinto and Black Beans
2 cans of beans, I used one Pinto and one black. (check the labels here many canned varieties add sugar, salt etc… I used an organic variety that was free of sugar)
1 t olive oil
1/4-1/2 c chopped onions
1 clove garlic chopped
1 t cumin
1 t salt
1 cup vegetable stock ( you can use any stock or water if watching your sodium)
add oil to large skillet over med high heat, add onion and sauté until soft, add garlic and beans and cook for about 3 more minutes. Add stock, cumin and salt. reduce heat to low and cover.
Cover and cook 10-15 minutes over low. Use potato masher to mash beans to desired texture, add more stock if needed.
Add to your favorite dish or serve as a side.