Veronica'S Southwestern Refried Beans

1. Chop cilantro and mince the garlic.

2. Rinse and drain beans to wash off excess sodium.

3. Sauté garlic over medium heat in a non-stick skillet sprayed with Pam or other cooking spray- do not burn the garlic.

4. Add the beans, vegetable broth and spices.

5. Increase the temperature to medium-high and cook, covered, for 3-4 minutes, stirring constantly.

6. Mash beans with a fork or potatoe masher until just smooth or desired texture.

7. Continue cooking for 3-5 minutes more, until thickened.

8. Stir in salsa.

9. Sprinkle fresh chopped cilantro on top and serve.

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Nutrient	Quantity
Total fats	1.8417 g
Protein	3.467 g
Carbohydrates	14.928 g
Energy	83.8977 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0865 g
Water	120.3955 g
Aspartic acid	0.2153 g
Calcium, Ca	51.2277 mg
Lutein + zeaxanthin	168.1395 g
Fiber, total dietary	2.9365 g
Fatty acids, total saturated 22:0	0.0007 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	1121.4935 g
Niacin	1.4907 mg
Vitamin A, RAE	109.7077 g
Arginine	0.1192 g
Riboflavin	0.0712 mg
Tocopherol, beta	0.0194 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0079 g
Fatty acids, total saturated 20:1	0.0024 g
Glutamic acid	0.6212 g
Stigmasterol	0.06 mg
Sodium, Na	848.2535 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0201 g
Total lipid (fat)	1.8417 g
Manganese, Mn	0.4759 mg
Fructose	1.204 g
Proline	0.1789 g
Fatty acids, total saturated 16:0	0.2205 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.1454 g
Choline, total	17.5321 mg
Sugars, total	3.682 g
Serine	0.0784 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.1032 g
Vitamin B-6	0.2052 mg
Selenium, Se	3.0922 g
Ash	3.3194 g
Tocotrienol, delta	0.0108 mg
Fatty acids, total saturated 18:1 undifferentiated	0.5482 g
Pantothenic acid	0.3864 mg
Phenylalanine	0.0844 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.1818 mg
Betaine	0.0877 mg
Thiamin	0.0701 mg
Methionine	0.0252 g
Iron, Fe	1.9472 mg
Carbohydrate, by difference	14.928 g
Phosphorus, P	59.808 mg
Folate, total	11.4507 g
Tocopherol, gamma	0.1593 mg
Lycopene	3298.1985 g
Alanine	0.1284 g
Cholesterol	0.82 mg
Valine	0.1027 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.6362 g
Glycine	0.1995 g
Carotene, alpha	346.344 g
Glucose (dextrose)	0.9213 g
Fatty acids, total saturated 14:0	0.0112 g
Zinc, Zn	0.7902 mg
Isoleucine	0.0746 g
Fatty acids, total saturated 12:0	0.0018 g
Fatty acids, total polyunsaturated	0.7234 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.0385 mg
Leucine	0.1334 g
Tocotrienol, alpha	0.0468 mg
Vitamin A, IU	2200.6652 IU
Folate, DFE	11.4507 g
Tryptophan	0.0171 g
Vitamin C, total ascorbic acid	4.1502 mg
Phytosterols	2.4635 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0458 g
Fatty acids, total saturated 20:0	0.0007 g
Tocotrienol, beta	0.2376 mg
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0472 g
Vitamin K (phylloquinone)	12.884 g
Fatty acids, total saturated	0.3668 g
Histidine	0.0403 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0002 g
Fatty acids, total monounsaturated	0.5794 g
Threonine	0.0581 g
Folate, food	11.4507 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Cryptoxanthin, beta	51.2988 g
Vitamin E (alpha-tocopherol)	1.3979 mg
Magnesium, Mg	20.3077 mg
Lysine	0.099 g
Potassium, K	352.4307 mg
Cystine	0.0208 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
cilantro	2 tablespoons	0.46	0.0734	0.0104
chili powder	0.5 teaspoon	3.807	0.671	0.1928
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
vegetable broth	0.33 cup	54.12	8.774	1.2792
pinto bean	1.25 1/4	0	0	0
salsa	3 tablespoons	15.66	3.5856	0.0918