We had some rockin' guacamole to use up so I decided to whip up some chicken enchiladas with my Mexican style chicken recipe-here.
What goes perfectly with enchiladas? Refried beans...
There are a few great things about making scratch refried beans... There's NO LARD and NO SALT.
It is SO easy to make you may never buy the canned stuff again. I use canned black beans but you can absolutely use dried beans (they have to be soaked in water overnight).
If you use canned, drain and rinse.
Pour beans in a small sauce pan and add the following.
1/2 tsp of Chili, Cumin, Garlic, Onion powders and half of a finely minced jalapeño pepper.
Cook on low heat for about 15 minutes, stirring frequently.
When you see the beans start to look a bit dry, drizzle a bit of olive oil and stir. You can do this as much or as little as you would like.
Once the black beans get nice and soft and smushy add in a pinch or two of salt and a dash of tabasco sauce.
Use a potato masher or the back of a fork to smush the beans into a chunky paste. We prefer it a little chunky but feel free to use a blender or chopper to really smooth it out.
Put the pot back on the heat and cook another 3-4 minutes on medium. Enjoy with enchiladas, tacos, or any other delicious dinner you have planned.
Oh... did I mention they were so yummy that we forgot all about the guacamole in the fridge... WHOOPS!