This recipe for Perfect Refried Beans will become a go-to favorite to serve with all of your Mexican dishes.
1 tbsp olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tsp chimayo, chili powder or cumin
1 (15-ounce) can pinto or black beans, low sodium preferable ~ drained and rinsed
2/3 -1 cup vegetable or chicken broth
salt and pepper to taste
chopped fresh cilantro
crumbled queso fresco
Heat the oil in a large skillet over medium heat, when hot add the onions. Cook for 3 minutes until fragrant.
Add the garlic and chili powder, stir and cook for another minute.
Stir in the beans and broth, cook for 5 minutes until beans are hot.
With a fork or back of a wooden spoon, mash the beans against the edges of the pan until they reach the consistency you like.
Add more broth if needed.
Top the beans with cilantro and queso fresco.