Name: Smoky 1-Pot Refried Lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 (1/2-cup servings)
Ingredients: 1 ½ cups cooked lentils ((~1 15-oz (425-g) can, drained as recipe is written // we tested green and black lentils as well as pinto beans and all worked well. We also suspect red lentils would be a win!)); 2 Tbsp avocado or coconut oil ((if avoiding oil, sub water)); 1/2 cup diced shallot or white onion; 3 cloves garlic ((minced)); 1/4 tsp sea salt, plus more to taste; 2 tsp ground smoked paprika; 2 tsp ground cumin; 1 tsp dried Mexican oregano ((optional)); 1-2 tsp coconut sugar ((or maple syrup or organic brown sugar)); 1-2 small chipotle peppers in adobo sauce ((from a can // roughly chopped — adjust according to preferred spice level)); 1/3 cup vegetable broth, plus more as needed ((or store-bought — we like Imagine brand)); 1-2 Tbsp lime juice; Chips (corn or plantain); Cilantro