1/3 cup neutral oil (I use grapeseed or canola)
1 small onion, chopped
1 tablespoon minced jalapeno pepper
2 garlic cloves, minced
1/2 tablespoon salt
1/2 tablespoon oregano
2 sun-dried tomatoes, softened in warm water and minced
3 cups cooked pinto beans
corn tortillas, to serve
1. Heat oil in a heavy skillet over medium-high heat. When it is hot, add the onion. Sauté the onion until translucent and soft, about 10 minutes.
2. Add the minced jalapeno, garlic, oregano, tomatoes and salt. Cook, stirring, for 1-2 minutes until the garlic is slightly softened.
3. Add the cooked pinto beans and stir. Continue cooking for about 1 minute or until the beans are warmed through.
4. Transfer the mixture to a food processor and pulse until the beans are a nice mushy consistency. Alternately, you can use a potato masher or a fork to break up the beans. The only important thing is that the pan is taken off the heat when you do this. Spread on a corn tortilla and devour!
This kind of refried beans tastes extra-delicious with a little hummus, raw spinach, and chopped raw cilantro.
Source of recipe: I got halfway through my regular recipe and realized I was out of cumin! Time to improvise.