ART’s Refried Beanz

These beans are easy but they don’t last long. If you want some for leftovers or even if you want enough to serve 4 large portions, double the batch.
They taste so good!

Ingredients:
1 Tbs Earth Balance (optional) – you can sub. Olive oil or omit completely.
1 can pinto beans- drained and rinsed
2 Tbs minced onion (I used a purple one)
1-2 Tbs garlic ( I used pre minced from the jar)
1/4 c unsweetened,plain almond milk ( or enough to create desired consistency)
2 Tsp Mexican seasoning
S & P to taste

Directions:
-Sauté the onions and garlic in a sauce pot with the butter or olive oil until soft. (Med- high heat)
-Add in the beans and stir vigorously until many of the beans are mashed.
-Reduce heat to low
-Add almond milk and stir
-Add seasoning and stir

Serve along side rice, tortillas, on nachos, as a dip, on sandwiches as leftovers, in burritos, tacos, mexican casseroles, etc.
Garnish with cilantro, onions, tomatoes, jalapeño, vegan cheese, anything your heart desires!

I served these beans on my tofu meat tacos and it was a delicious match!