Cooked navy beans (or white beans, pink beans, something light-ish)
butter and oil
garlic powder, parsley, sage
plain yogurt (homemade is the best if you’ve got it!)
Melt butter in a hot skillet and sauté cooked beans. Add oil (I used grapeseed oil) as needed to make the beans smooth and spreadable. The butter is mostly for non-sticking purposes and for flavor.
As you sauté the beans, mash them with a fork or potato masher. Add in the spices. I use mostly sage with just a hint of garlic (if I feel like it) and a sprinkling of parsley for a little color.
The goal is to get the beans “refried” smooth and tasty, so don’t worry about cooking them for a long time. Toward the end of their fry, add Parmesan cheese to taste. Just before serving, stir in enough plain yogurt to make the beans nice and creamy. I like the addition of yogurt for its tangy zip, and because it makes the beans creamy without using a bathtubful of butter.
Open a warmed tortilla. Spread a thin layer of white beans over it to the edges. Roll it up long-ways and cut it into several slices. Serve!