Each bite of these chili-lime refried beans is like a flavor explosion in your mouth.

Chili-Lime Refried Beans

Heat avocado oil in a 3-quart saucepan over medium heat. Add chopped onion, garlic cloves, and chili lime rub. Cook for 3 minutes or until onion is softened. 

Add pinto beans and vegetable stock. Bring to boiling; reduce heat. Cook, uncovered, over medium-low heat for 20 minutes or until beans are softened, stirring occasionally. Remove from heat. 

Using the S-blade attachment on an immersion blender, blend to desired consistency. Return to heat; cook for 5 minutes or until slightly thickened. Garnish with fresh jalapeño slices, if desired. Serve immediately or cover and refrigerate up to 3 days. 