In my twenties I spent 3 months travelling in rural Mexico and I learned a lot about making refried beans. My new favourite recipe for this classic dish is so easy and filled with the freshest flavour of garlic and cilantro.
Needed for this recipe:
1 onion, chopped finely
1 teaspoon Sunshine Coast Olive Oil Co. Garlic Olive Oil
1 teaspoon Sunshine Coast Olive Oil Co. Cilantro and Roasted Onion Olive Oil
1 teaspoon chili powder
1 14 oz. can black beans. Drained and rinsed.
2/3 cup chicken broth
Sauté onion in garlic and cilantro oils 2-3 minutes, until translucent. Add chili powder and sauté 1-2 minutes. Add black beans and garlic salt, and continue sautéing. Squish the black beans with a wooden spoon, breaking the skins. Add chicken broth, and stir. Continue cooking another few minutes until the broth and beans thicken.
To make burritos: Preheat oven to 350 degrees. Divide the beans into four and place ¼ in each burrito shell. Fill inside with cheese, avocado, salsa…whatever your fancy, then roll up.** Bake ten minutes. Then turn oven to broil and broil the burritos about a minute to crisp them.