Recipe Details
Difficulty: Easy | Servings: 4 (each about 1/2 cup) | Total Time: 19 minutes
- Preparation time: 10 minutes
- Cooking time: 9 minutes
Nutritional Information Per Serving
138 calories | 5 g total fat | 0.6 g saturated fat | 142 mg sodium | 18 g carbohydrates | 6 g dietary fiber | 7 g protein
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, finely minced
- 1 teaspoon ancho chili powder or any preferred chili powder
- 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
- 2/3 cup low-sodium chicken broth, with extra if necessary
- Salt and black pepper to taste
- 2 tablespoons fresh cilantro, chopped
Cooking Instructions
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and saut until softened, approximately 3 minutes.
- Mix in the minced garlic and chili powder and cook for another minute to enhance their flavors.
- Pour in the pinto beans along with the chicken broth. Heat the mixture until the beans are fully warmed, about 5 minutes.
- Using the back of a wooden spoon, roughly mash the beans to your preferred consistency. Add additional chicken broth if a creamier texture is desired.
- Season with salt and pepper according to your taste, then stir in the chopped cilantro before serving.
