Refried black beans (for nachos)

These refried beans are creamy, delightfully seasoned, and perfect for drizzling over chips when you're constructing vegan nachos.

Directions

2 tbsp safflower oil
1 onion, minced
2 cloves garlic, minced
1 tbsp cumin seeds
8 small dried red chilies
1 bay leaf
1/8 tsp freshly ground black pepper
1 tbsp arbol chili powder
1/2 cup vegetable broth
30 oz canned black beans, drained
8 oz canned fire roasted green chilies
2 tbsp fresh lime juice

Directions

Preheat a skillet over medium-high heat.  When it's hot, add the oil, wait till it shimmers, then add the garlic, the cumin seeds, the red chilies, the bay leaf, and the black pepper.  Saute for about a minute, or until fragrant.  Add the onion and saute for about five more minutes, or until the onion begins to darken.  Stir in the arbol chili powder and saute for a minute more.

Lower the heat to medium low and deglaze the pan with the vegetable broth. Add the black beans and green chilies, stir to combine, bring to a simmer, and then lower the heat and cover.

Let simmer for about half an hour.  Mash the beans with a potato masher (I like to mash them till creamy but not smooth) and stir in the lime juice.

Enjoy with corn chips, corn tortillas, polenta, rice, quinoa... you get the idea.