Updated: Jan 23
Use the recipe below or check out the Nutritional App to find other quick & easy side dish ideas.
Inspired by: Sharisse Dalby | SharisseDalby.com
Yields: 4 servings
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
A simple refried bean recipe that’s creamy, dynamic and bright in flavor. It’s the perfect addition to your tostadas, taco salad, or as a dip!
1 Tbsp grapeseed oil or avocado oil
1/2 cup yellow onion
1/4 tsp sea salt
2 cups canned chickpeas (no salt, drained and rinsed)
1 tsp ground cayenne pepper
1 tsp ginger powder
1/2 cup spring water
1/4 cup cilantro
**see app for approved foods & recipes
Finely dice your onion and Finely chop your cilantro and set aside.
In a medium pan, add your oil, diced onion, and sea salt and place on low to medium heat. Sweat the onions until they become translucent, stir frequently.
Add your chickpeas, cayenne, and ginger powder. Stir until chickpeas are coated.
Continue cooking and stirring until the chickpeas become fragrant and heated through.
Turn off the heat and add the juice from the lime. Mash with a potato masher (or use an immersion blender on low). Add water a little bit at a time and continue mixing until you reach the desired consistency.
Fold in the cilantro.
Serve warm or cold. Keeps in the fridge up to 5 days.
All images for users who have made this dish.