Mexican Pinto Beans

• servings: 2 servings
• active time: 1 minute
• total time: 1 minute

Ingredients

1 tin of pinto beans (400g), drained

2 cloves of garlic, minced

1 small white onion

1 tbsp tomato puree

1 tbsp chipotle chilli paste

1 tbsp apple cider vinegar

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp dried oregano

1 tsp brown sugar

1 cup vegetable stock

Directions

Heat your oil in a pan on a medium heat and add the diced onion. Saute for 4-5 minutes then add your minced garlic. Saute for 1-2 minutes until golden and fragrant.

Add your tomato puree and chipotle chilli paste, stir.

Add in all the spices, the apple cider vinegar, and the brown sugar and stir.

Tip in the drained pinto beans and stir them into the sauce/spice mix until fully coated.

Add your veegtable stock (use more for a thinner sauce) and simmer the beans on a low heat for 5-10 minutes until the sauce has thickened.

Blend between 1/4 and 1/3 of the pan with a stick blender (or remove, blend, and return to the pan).

Serve with fresh lime, chopped cilantro, plain yogurt, pickled red onions, and sliced avocado.

Nutrition

• Serving Size: 1
• Calories: 218
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 453 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 9 g
• Total Sugars: 3 g
• Protein: 9 g