"Vegan refried beans with chipotle chili, to scoop into burritos and tacos or serve atop Mexican style rice. Gluten-free, soy-free, nut-free...."
INGREDIENTS
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28 oz pinto beans ((or black beans. You can use one can of each as I did. If you cook your own beans use about 3 cups in total))
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1 tsp vegetable oil
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1 medium onion ((finely diced))
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4 cloves garlic ((minced))
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1 canned chipotle chili
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1/2 tsp roasted cumin
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2 cups vegetable stock
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Salt to taste