Refried Beans

• 1 Tbsp. oil (corn. canola, or olive)
• 2 garlic cloves, peeled
• 1 15 oz. can pinto beans
• 0.5 tsp. cumin
• 0.5 tsp. chili powder
• Salt to taste
• 0.5 lime, juiced

Heat your oil in a heavy skillet over medium heat.

Cook the garlic cloves in the hot oil, turning once, until they're brown on both sides, 4–5 minutes. Smash the garlic cloves in the skillet with a fork.

Stir the pinto beans, cumin, chili powder, and salt into the mashed garlic and cook until the beans are thoroughly heated, about 5 minutes, stirring occasionally.

Smash the bean mixture with a potato masher to the desired texture. Squeeze lime juice over the smashed beans and stir until combined.