Categories: dips

Ingredients

• 1 Tbsp. coconut oil
• 1/2red onion, minced
• 1 Tbsp. minced garlic
• 1 or 2 chipotles in adobo, seeds removed,
• minced
• 1/2 to 1 tsp. cumin seed
• 1 (15 oz.) can vegetarian refried pinto beans
• Juice of 1 lime
• 1/2 tsp. salt, plus more to taste
• Sliced fresh chile pepper and cilantro,
• optional garnish
• Tortilla chips, for serving

Directions

1. heat oil in a medium skillet over medium-high heat. Add the onion and sauté until translucent. Add the garlic, chipotle and cumin and cook, stirring frequently, for 5 minutes. Add the beans and mix well. Cook 5 minutes. Stir in lime juice. Season to taste with additional salt, cumin and lime juice. Garnish with chile pepper and cilantro, if desired. Sere warm or at room temperature with tortilla chips.

2. makes2 cups

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