Refried Black Beans

Oxmoor House
6 servings (serving size: 1/2 cup refried beans, 1 tablespoon sour cream, and 1/2 teaspoon cilantro)


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1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1/2 cup tomato sauce
2 (15-ounce) cans black beans, drained
1/2 cup dry red wine
1 to 2 tablespoons hot sauce
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1 tablespoon white vinegar
6 tablespoons fat-free sour cream
1 tablespoon chopped fresh cilantro
Cilantro sprigs (optional)


Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cook, stirring constantly, 4 minutes or until tender. Add tomato sauce; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Add black beans and next 5 ingredients; bring to a boil, stirring frequently. Partially mash bean mixture with a potato masher or fork. Add vinegar; reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Top each serving with sour cream and chopped cilantro. Garnish with cilantro sprigs, if desired.

Created date

March 2010

Nutritional Information

Calories 159
Fat 3.2 g
Satfat 0.5 g
Protein 9.3 g
Carbohydrate 25.6 g
Cholesterol 0 mg
Iron 2.9 mg
Sodium 609 mg
Caloriesfromfat 18 %
Fiber 4.5 g
Calcium 76 mg