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Low Fat Refried Beans

Healthycooking's picture
  Chopped onion 1⁄2 Cup (8 tbs)
  Liquid butter buds/1/2 cup fat-free chicken broth 1⁄2 Cup (8 tbs)
  Canned pinto beans 2 Cup (32 tbs), rinsed & drained / fresh cooked
  Chile powder 2 Tablespoon
  Ground cumin 3 Teaspoon
  Lite salt 1⁄2 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Salsa 1⁄2 Cup (8 tbs) (Mild / Spicy)

Heat liquid Butter Buds in a 10-inch non-stick skillet over medium heat until hot.
Add chopped onion and cook until soft.
Add pinto beans; cook, stirring occasionally, 5 minutes.
Mash beans; stir in chile powder, salsa, cumin, salt, and pepper.
Add more liquid Butter Buds or chicken broth to skillet if necessary.
Cook and stir until a smooth paste forms, about 5 minutes.
Garnish with grated non-fat Cheddar cheese melted on top.

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