Refried chilli beans with avocado

Refried chilli beans with avocado

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Mexican night doesnt have to be unhealthy with these easy, lighter vegetarian refried beans.

The ingredient of Refried chilli beans with avocado

  1. 1 x 420g can Mexican chilli beans
  2. 1 x 420g can red kidney beans, rinsed, drained
  3. 80ml (1/3 cup) Massel vegetable liquid stock
  4. 1 avocado, halved, stone removed, peeled, coarsely chopped
  5. 90g (1/3 cup) extra-light sour cream
  6. Fresh coriander leaves, to garnish

The instruction how to make Refried chilli beans with avocado

  1. Combine the beans and stock in a non-stick frying pan over medium heat. Cook, stirring, for 4-5 minutes or until heated through. Remove from heat.
  2. Use a potato masher to mash the beans until almost smooth. Transfer to a serving bowl and top with avocado and sour cream. Garnish with coriander to serve.

Nutritions of Refried chilli beans with avocado

calories: 266.485 calories
calories: 12 grams fat
calories: 3.5 grams saturated fat
calories: 23 grams carbohydrates
calories:
calories:
calories: 12 grams protein
calories:
calories:
calories: http://schema.org
calories: NutritionInformation

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