Breastfeeding Friendly Gluten Free Refried Bean Dip
Total time30 min
Prep time10 min
Cook time20 min
4.7(23)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- ½ cup white onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika
- 2 cans (15 oz each) pinto beans, drained, liquid reserved
- ¼ cup reserved bean liquid or water
- 1 tbsp fresh lime juice
- ½ tsp salt, plus more to taste
- ½ cup shredded cheddar cheese
For serving
- gluten free tortilla chips, for serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp sour cream (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, cumin, chili powder, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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