- 2 Tbsp olive oil
- 2 garlic cloves, crushed
- 1 medium onion, diced
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- juice from 1/2 lime
- salt to taste
Heat oil in a heavy skillet over medium heat.
Sautée onions and garlic until they become very lightly brown, 5-6 minutes.
Add cumin, chili powder, and salt, roast for 5 minutes until very fragrant.
Add pinto beans and cook until beans are thoroughly heated, about 5 minutes.
Mash beans with a potato masher to desired texture.
Squeeze lime juice over beans and serve.