Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cans pinto beans, drained and rinsed
- ½ cup broth
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp paprika
- Salt and pepper to taste
- 1 tbsp lime juice (optional)
- Cheese for topping (optional)
Instructions
- Heat the olive oil or butter in a skillet over medium heat.
- Sauté the chopped onion for about 3 minutes until it starts to soften, then add the minced garlic.
- Add the drained and rinsed pinto beans along with the cumin, chili powder, and paprika. Stir and mash the beans slightly with a fork or potato masher.
- Pour in the broth and stir. Continue to mash the mixture until it becomes creamy, which should take about 5–7 minutes. If it gets too thick, add more broth as needed.
- Stir in the lime juice (if using), adjust the seasoning with salt and pepper, and serve warm.
Notes
Use homemade broth for the best flavor and adjust spices according to your taste. For creamier beans, mash them thoroughly or use a blender for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg