Kat's Chorizo Refried Beans
1 tablespoon vegetable oil
8 ounces fresh chorizo sausage, casings removed
1 cup chopped onion
1 tablespoon minced garlic
2 16 ounce cans pinto beans, rinsed and drained
1/2 cup low sodium chicken broth
2 to 3 teaspoons fajita seasoning
1 cup Mexican 4 Cheese blend, divided
In large nonstick skillet, heat oil over medium heat. Add chorizo, onions and
garlic. Saute, stirring until chorizo is no longer pink, crumbling into small
pieces. Add half of pinto beans to skillet and mash with potato masher or back
of a large spoon. Repeat with remaining beans. Stir in broth and fajita
seasoning blend. Cook over very low heat 8 to 10 minutes, stirring frequently.
Stir in 1/2 cup of cheese, stirring until cheese is melted. Sprinkle remaining
cheese over top and serve immediately. 4 to 6 servings
When
I can look Life in the eyes,
Grown calm and very coldly wise,
Life will have given me the Truth,
And taken in exchange---my youth.
- Sara Teasdale