In large nonstick skillet, cook onion and garlic in 1 tablespoon of the oil over medium heat 4 to 5 minutes or until tender, stirring frequently. In food processor, combine beans, onion mixture, chili powder, cumin, lime peel and juice, water and cilantro. Cover; process 30 seconds or until smooth. In same skillet, heat remaining 2 tablespoons oil over medium heat. Spoon bean mixture into skillet. Cook 5 minutes or until thoroughly heated and desired consistency, stirring frequently. If mixture is thicker than desired, stir in a little water.

Tips: You can control the texture of these beans by adding a little more water if they are thicker than you like. If you don’t have a food processor, add remaining ingredients to skillet and mash beans with a fork or masher. This also works if you want a chunky texture instead of smooth.

Serve these fresh-tasting refried beans warm as a side dish or warm or cool as a dip for tortilla chips or crisp vegetables.