Veronica's Southwestern Refried Beans

I found this recipe on Ediets and loved it. Even my DH thought it was good. Not bad for another healthy, low fat, diet recipe. Serve as a main dish with Brown Rice or use it as a dip for chips or a side dish to compliment a Mexican fiesta

• Ready In: 25 mins
• Serves: 1

Ingredients

• 1 1⁄4 cups pinto beans
• 1  clove garlic (I prefer 2 cloves)
• 1⁄3 cup vegetable broth
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon chili powder
• 3  tablespoons low-sodium salsa
• 2  tablespoons fresh cilantro

Directions

1. Chop cilantro and mince the garlic.
2. Rinse and drain beans to wash off excess sodium.
3. Sauté garlic over medium heat in a non-stick skillet sprayed with Pam or other cooking spray- do not burn the garlic.
4. Add the beans, vegetable broth and spices.
5. Increase the temperature to medium-high and cook, covered, for 3-4 minutes, stirring constantly.
6. Mash beans with a fork or potatoe masher until just smooth or desired texture.
7. Continue cooking for 3-5 minutes more, until thickened.
8. Stir in salsa.
9. Sprinkle fresh chopped cilantro on top and serve.