These beans are probably nothing like authentic Mexican refried beans, but they are still tasty!
1 can (15.5-oz.) pinto beans
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp ground cumin
1 tsp dried cilantro
1/2 tsp dried oregano
Place beans, with juice, in a skillet over medium-high heat. Bring to simmer, reduce the heat to medium-low and add remaining ingredients. With the back of a spoon (a gravy ladle works well), mash the beans to achieve the desired consistency. Cook until heated through and as thick as desired.
These beans accompany Spanish rice very well as part of any Tex-Mex meal. It also makes a great filling for easy bean & cheese burritos, as follows…
Preheat oven to 400 degrees (F). Portion the beans between 4 soft-taco size flour tortillas. Add about 1 Tbsp shredded cheese to each. (Optional: add a few slices of pickled jalapeno peppers to each.) Roll into burritos and place on lightly-greased baking sheet. Spray tops with cooking spray and bake for 15-20 minutes, or until edges are crisp and golden brown.