Vegan Refried Beans

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1 tablespoon olive oil
1 onion, diced
1 (15 ounce) can pinto beans, drained
3 tablespoons tomato paste
chili powder to taste
1 cup vegetable broth


Heat oil in a medium skillet over medium heat.  Saute onions until tender.  Stir in beans, tomato paste, chili powder and vegetable broth.  Cook 5 minutes, or until stock has reduced.  Mash with a potato masher.