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Refried Black Beans

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection