Refried beans provide a nice soft cushion for foods to adhere to in tortillas and tacos, but you can also use them on taco chips and top with a scoop of guacamole.
1 medium red onion, peeled and finely chopped
1½ Tbsp olive oil
6-8 small vine tomatoes, chopped (yield should be a generous cup of chopped tomatoes)
2 hot green chillies, halved, deseeded and finely chopped
400g (14 ounce) can refried beans
¼ tsp salt
1 Gently cook onion in 1 tablespoon of oil in a medium-sized frying pan (skillet) until tender and lightly coloured. Add tomatoes and chillies and cook gently for 5 minutes, until softened.
2 Push mixture to side of pan and add the rest of the oil. When oil is hot, add beans and as they soften, mix them with tomatoes and onion. Season with salt. Use warm.
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