Mango Salsa and Refried Beans

Mango Salsa

1 mango, peeled and chopped

1/4 cup finely chopped red pepper

1/2 sweet onion, chopped

1/4 cup chopped cilantro

1 jalapeno pepper, finely chopped

Juice of one lime

Salt to taste

Combine all ingredients in suitable bowl and mix. Add lime juice and salt. Combine. Cover and let rest for at least half an hour.

Simple Refried Beans

2 cups dried pinto beans, cooked until tender (beans cook easily in 35 minutes in a pressure cooker, and without soaking)

3 Tbsp. olive oil

1 medium to large onion, finely chopped

2 tsp. cumin, finely ground

2-3 cloves garlic, pressed or minced

1 chipotle pepper, finely ground

1/4 cup chopped cilantro

1 lime juiced (optional)

In a large sauce pan or skillet over medium heat cook onions until they are soft and translucent, approximately five to eight minutes.

Add garlic, cumin, and chipotle. Cook, stirring continuously, until fragrant. Pour in drained beans, stir, and cover for several minutes.

Reduce heat to low and remove cover. Begin mashing beans using potato masher or large fork. Mash to desired consistency and continue to cook for several more minutes. If beans seem dry, add water or broth in small quantities until desired consistency is achieved.

Remove pan from heat and stir in cilantro and lime. Salt to taste.