Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • ½ medium yellow onion, finely diced (approx. ½ cup, 75g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 6g)
  • 1 jalapeño pepper, seeded and minced (optional, adjust to taste)
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon chili powder (2.5 ml)
  • ¼ teaspoon smoked paprika (1.25 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Two (15-ounce/425g) cans refried beans (pinto or black, your preference)
  • ½ cup chicken broth (or vegetable broth) (120 ml)
  • 1 tablespoon lime juice (15 ml)
  • 1/4 cup chopped fresh cilantro (6 g), plus more for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and jalapeño (if using) and cook for another minute, until fragrant.
  2. Stir in cumin, chili powder, smoked paprika, and garlic powder. Cook for 30 seconds, stirring constantly, until fragrant.
  3. Add the canned refried beans and chicken broth to the skillet. Stir to combine.
  4. Bring the mixture to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally, until heated through and slightly thickened. Use a potato masher or immersion blender (if desired) to achieve your desired consistency.
  5. Stir in lime juice and chopped cilantro. Season with salt and pepper to taste.
  6. Garnish with additional cilantro and serve hot.