Canned beans + imagination = What you need

I was making tacos for Steve the other day - one of those days when we were flying out the door soon -when I realized I didn't have any of those cans of refrued beans I keep on hand for emergencies such as these when I don't have time to make them from scratch.
Oh no! What could I do?
There's a show on the Food Network called Semi-Homemade or something like that. I haven't seen it - yet - but the idea is that you use canned and boxed foods to enhance the homemade stuff you are making. That would have to be my solution if I was going to finish his tacos and the lunch I was making for myself (you'll see tomorrow).
A can of pinto beans + a little imagination = super quick homemade refried beans.
Get this going while you're working on the other things and it practically makes itself.
This stuff is great on tacos, burritos and such, but it's pretty darned good by itself (I discoved this during a midnight raid on the fridge!)

Semi-Homemade Refried Beans

1 tablespoon of olive oil

2 cloves of garlic, minced
1/2 of a jalapeno pepper, finely chopped

1 can of pinto beans, rinsed and drained

1/2 cup of white wine
1/4 cup of lime juice
2 tablespoons of chopped fresh cilantro

• Fry the garlic and the jalapenos in the olive oil until they're soft, but not brown.
• Add the pinto beans, the wine, the lime juice and the cilantro and bring to a boil. Continue to boil for about 5 minutes.
• Use a potato masher to make a thick paste from the bean.s (the consistency of refried beans).
• A lot, though not all of the liquid should be absorbed by the beans, but drain off any excessive liquid.
• Mash the mix down a bit more and use it in the Tex-Mex dish of your choice.

Vegan.