Refried Black Beans & Guacamole with Limes

Mexican food has always been a favorite at my house - no matter where we lived. This is my version of the traditional refried beans! Black beans are so loaded with nutrients that it is a healthy substitute for regular pinto beans. The limes add an extra zest and I suggest when you serve it, give the limes a squeeze over the beans as well. The lebane (my yogurt cream cheese - see recipe in this blog) adds a nice tangy flavor in companion with the spicy beans. You could substitute plain yogurt.
This a satisfying, and deliciously nutrient-rich meal.

Refried Beans Ingredients

2 cups of fresh made black beans, or 1 - 16 oz can black beans
1-2 tablespoons Coconut oil (pure extra virgin), or olive oil
1/4-1/2 cup salsa (mild or spicy)
1/2 tsp cumin
salt and pepper to taste
Cheese (Cheddar, Jack, Monterey, Mozzarella), cut up into small cubes
Lebane (Yogurt cream cheese), or substitute plain yogurt or sour cream

In a frying pan, add a about a tablespoon or two of the coconut oil and bring to medium heat. Add the black beans with a few tablespoons of the liquid (or, drain most of the liquid from the can of black beans) into the hot oil and mash the beans with a potato masher in the pan. Add seasonings and about 1/4 cup of salsa - or to taste. If the beans get too dry, add more bean liquid or salsa. Cook the beans until the liquid is nearly evaporated, stirring occasionally. Toward the end of the cooking, add the cubed cheese and cook until it is melted.

Note: For extra spicy, add chopped jalapenos and serve with extra hot sauce.

Guacamole with Limes Ingredients

1 avocado
1/4 cup salsa (mild or spicy)
salt and pepper to taste
1-2 limes, juiced

In a bowl mash the avocado with a fork; add the above ingredients and incorporate well. Serve immediately.

To Serve

Plate the refried beans in the center. Place a dollop of guacamole, lebane (or sour cream) around the beans. Top with salsa and serve with hot corn tortillas.