Chipotle and jalapeño peppers give these classic refried beans a dose of heat, and the lemon juice adds a touch of citrus.
What you need:
2 tablespoons coconut oil
2 tablespoons vegetable oil
1 chipotle pepper, de-seeded and minced
1/2 jalapeño pepper, minced
1 tablespoon minced garlic
1/2 cup small-diced onions
1 15-ounce can refried pinto beans
1/2 teaspoon ground cumin
1 tablespoon fresh lemon juice, for garnish
What you do:
- In a skillet over medium-high heat, heat coconut oil and vegetable oil until hot and simmering. Add peppers and onions and sauté until onions began to caramelize. Add garlic and cook for 1 minute.
- Add pinto beans and mix well. Add cumin and salt, and garnish with lemon juice.
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