A staple dish for Taco Tuesday
1 15.5-oz. can pinto beans
1/2 medium yellow onion, diced
2 Tbsp. vegetable oil
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. chipotle powder
1 cup faux chicken or vegetable broth
Drain the pintos and set aside.
In a medium saucepan, sauté the onion in the vegetable oil over medium heat for about 10 minutes, until softened. Add the garlic, cumin, and chipotle and cook for an additional minute.
Add 1/2 of the pinto beans and 1/2 cup of broth, then mash until creamy. Add the remaining beans and broth, then mash again. Note: At this point, the beans should look rather thin.
Cook over low heat for 15 minutes, stirring occasionally, until the desired consistency is reached. The longer you cook the beans, the thicker they will be. Season with salt, if desired.