Skillet Refried Pinto Beans with Zesty Salsa

• 97
  2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 89
  1/2 tsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 85
  30 oz canned pinto beans, rinsed and drained

  Eden Foods, Organic Pinto Beans, 15 oz (425 g)85$4.28Buy from Vitacost
• 91
  1/2 cup prepared salsa

  CADIA Salsa, Organic, Hot91$11.67Buy from NutrimentBoutique
• 1/2 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Warm the avocado oil in a large cast-iron skillet over medium heat for 2 minutes until shimmering.

2. 2

   Add the minced garlic, ground cumin, and chili powder to the hot oil, stirring constantly for 1 minute until fragrant and lightly toasted.

3. 3

   Pour in the drained canned pinto beans, prepared salsa, and water, stirring well to combine for 2 minutes as the mixture comes up to a simmer.

4. 4

   Reduce the heat to medium-low and use a sturdy potato masher or the back of a wooden spoon to mash the beans in the skillet for 4 minutes until mostly smooth with a few rustic chunks remaining.

5. 5

   Continue to cook the mashed beans, stirring frequently to prevent sticking, for 5 minutes until thick, glossy, and creamy.

6. 6

   Stir in the salt and freshly ground black pepper, remove the skillet from the heat, and let sit for 1 minute before spooning into serving bowls.