Katie: I decided to try making refried beans to go along with the enchiladas I made. They don’t look very pretty, but they were easy to make and tasted good. Here’s how I made them:
Refried Beans (adapted from Closet Cooking)
1/2 tsp. olive oil
1 small onion (chopped)
1 clove garlic (chopped)
1 (19 ounce) can kidney beans (drained and rinsed)
1 tablespoon chili powder
1 teaspoon cumin
1. Heat the oil in a pan.
2. Add the onion and garlic and saute until tender, about 3-5 minutes.
3. Add the beans, chili powder and cumin and cook until warm.
4. Transfer the mixture to a bowl and blend with a hand mixer. Add warm water by the tablespoon until you get them to the consistency that you want.