2 cans pinto beans, rinsed and drained
1 c low sodium vegetable broth
1 tsp bottled minced garlic with some of the juice
1/2 tsp Mrs. Dash Southwest Chipoltle Seasoning Blend
1/2 tsp Tony Chachere's Creole Seasoning
a couple drops of Cholula
1/4 tsp cumin
Put beans, broth, and seasonings in a sauce pan. Bring to a boil. Turn down to medium and simmer the beans. Simmer for 30 minutes or so till the beans break down and the liquid is thick. Let sit and meld for a few minutes. If you don't simmer it long enough you’ll have soupy (too wet) beans. If this is the case, you might want to remove the beans with a slotted spoon, reserving the liquid and only adding it back in if you need it for consistency. Mash for chunky refried beans or puree in a blender or food processor for smoother refried beans.
Next, make your veggie mixture. Dice and combine the following:
1 sm squash
1 sm zucchini (I didn't use today b/c I didn't have any)
1/2 - 1 container mushrooms
1 c broccoli florets
1/2 c (or more or less) Trader Joe's frozen roasted corn
any other veggies you like
Mix all veggies together. Try to make sure they are are diced about the same size. Add some water for sauteing and any spices you like to season the veggie mixture. I added fresh cilantro, garlic powder, Tony Chachere's, and red pepper flakes.