Refried Beans

• 2 Tbs vegetable oil
• 2 cloves garlic
• 2 15 oz. cans pinto beans
• 1 tsp cumin
• 1 tsp chili powder
• salt
• juice of 1/2 lime
• cheddar cheese, grated

Drain the beans in a strainer or colander, retaining the liquid.

Heat the vegetable oil in a skillet and add the garlic cloves, cooking until browned on all sides. Crush the garlic cloves with a fork.

Stir in the pinto beans, cumin and chili powder. Add salt to tast. Cook until thoroughly heated, about 5 minutes.

Crush the beans with a potato masher, adding in some of the liquid retained from the beans as necessary to achieve the desired consistency.

Squeeze the lime juice onto the beans and stir to combine. Continue heating for another minute or two.

Serve hot, topping with grated cheddar cheese.