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Refried chilli beans with avocado
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Healthy spin on classic Mexican refried beans for a guilt-free Mexican night.
Ingredients:
  • 1 x 420g can Mexican chilli beans
  • 1 x 420g can red kidney beans, rinsed, drained
  • 80ml (1/3 cup) vegetable liquid stock
  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • 90g (1/3 cup) extra-light sour cream
  • Fresh coriander leaves, to garnish
Instructions:
  • In a non-stick frying pan over medium heat, stir together the beans and stock until heated through, about 4-5 minutes. Remove from heat.
  • Mash the beans with a potato masher until they are almost smooth. Transfer to a serving bowl and add avocado and sour cream on top. Finish by garnishing with coriander before serving.

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