Refried Chilli Beans with Avocado

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Refried Chilli Beans with Avocado

 

 

one 420 g (15 oz) can Mexican chilli beans

one 420 g (15 oz) can red kidney beans, rinsed, drained

1/3 cup vegetable stock

1 avocado, halved, stone removed, peeled, coarsely chopped

1/3 cup vegan sour cream

fresh coriander (cilantro) leaves, to garnish

 

 

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 (cilantro) to serve.

 

 

Serves 4.