Quick and Easy Refried Beans

2 tablespoons canola oil

2 garlic cloves, peeled

2 (15 ounce) cans pinto beans

1 teaspoon cumin

1 teaspoon chili powder

salt to taste

½ lime, juiced

Heat canola oil in a heavy skillet over medium heat.

Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.

Smash garlic cloves in skillet with a fork.

Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.

Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.