Be sure to use a fire-roasted salsa to make this easy, lighter version of traditional refried beans. Their smokiness will add unrivaled flavor and fragrance to the dish. Serve as a side dish, or as a dip with tortilla chips.
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 1/2 cup cooked black beans
- 1 1/2 cup cooked kidney beans
- 3/4 cup fire-roasted salsa
- 1/2 cup shredded Monterey jack cheese
- Salt and pepper to taste
In a large skillet, heat oil and cook onion and garlic until softened, 5-7 minutes. Add cumin and beans and cook for 5 minutes more. Remove from heat and mash beans with a potato masher or large fork. Stir in salsa. Reheat beans, season with salt and pepper and transfer to a shallow serving dish and sprinkle with shredded cheese.
Per serving: 230 calories (90 from fat), 10g total fat, 3g saturated fat, 10mg cholesterol, 480mg sodium, 24g carbohydrates (7g dietary fiber, 2g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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