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Refried Beans with Roasted Salsa and Monterey Jack

Serves 6
Time 15 min
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.
Ingredients
  • 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
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Method

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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.