About this recipe:Pinto beans are simmered with onions, tomato, chilli powder and vegetable stock, then mashed. It's a quick and easy way to make your own refried beans for any Mexican dish! These taste great in tortillas with avocado, cheese, lettuce, salsa and soured cream.
1 tablespoon olive oil
1 onion, diced
1 (400g) tin pinto beans, drained
3 tablespoons tomato purée
chilli powder to taste
225ml (8 fl oz) vegetable stock
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Method Prep:5min › Cook:10min › Ready in:15min
Heat oil in a medium frying pan over medium heat. Sauté onions until tender. Stir in beans, tomato purée, chilli powder and vegetable stock. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.