Not-So-Refried Beans

After reading the ingredients on the back of refried beans, I decided to lighten it up!

In a sauce pan, combine:

1 can of beans, drained and rinsed (we usually use pinto beans but I've also done white kidney beans)
Enough water or broth to cover the beans

Bring to a boil, reduce heat and let simmer for 10 minutes or so: just enough time for the beans to soften up.
Then mash them!

Homemade Enchilada Sauce

Ok, I'm not sure exactly how to do this. I found a couple recipes on the blog Marathon Mom that I've come to love and would like to share. And if you make this enchilada-sauce, make sure to use it in the Mexican Lasagna recipe, which is also from her blog http://themarathonmom.com/mexican-lasagna.htm.

http://themarathonmom.com/enchilada-sauce.htm

Enchilada Sauce

Ingredients:
1/4 cup oil
2 Tablespoons flour
1/4 cup chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt

Steps:
In saucepan, combine oil, flour, and chili powder.
Over low heat, stir constantly until bubbly and thickened. (About five minutes or so.)
Whisk in water.
Add tomato sauce and whisk til well blended.
Add spices and stir.
Cook until thickened, ten minutes or less.

Credits: The Marathon Mom, http://themarathonmom.com/