Refried chilli beans with avocado

Mexican night doesnt have to be unhealthy with these easy, lighter vegetarian refried beans.

Combine the beans and stock in a non-stick frying pan over medium heat. Cook, stirring, for 4-5 minutes or until heated through. Remove from heat.
Use a potato masher to mash the beans until almost smooth. Transfer to a serving bowl and top with avocado and sour cream. Garnish with coriander to serve.

Source

1 x 420g can Mexican chilli beans

1 x 420g can red kidney beans, rinsed, drained

80ml Massel vegetable liquid stock

1 avocado, halved, stone removed, peeled, coarsely chopped

90g extra-light sour cream

Fresh coriander leaves, to garnish

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