Refried Beans with Cheese
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 2 | cups |
pinto beans
|
|
| 1 | each |
onions
finely chopped |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 473 | ml |
pinto beans
|
|
| 1 | each |
onions
finely chopped |
|
| 2.5 | ml |
chili powder
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 59 | ml |
cheddar cheese
shredded |
|
Directions
Heat the oil in a large skillet, add the onion, garlic, and chili powder sauté over low heat until the onion is transparent.
Add the beans and mash into a paste until all are used.
Mix well. Add salt and pepper taste and sprinkle the shredded cheese on top.
Serve as a side dish.
