INGREDIENTS:
- 1 tablespoon vegetable oil
- ½ medium onion, diced
- ⅛ teaspoon garlic powder
- 1 teaspoon chili powder
- 1 (15-ounce) can pinto beans, drained and rinsed
- ⅔ cup broth (chicken or vegetable)
STEPS:
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Collect, dice, and measure all ingredients before starting to prepare the recipe.
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Heat oil in a large skillet over medium heat. Add onion, and cook for about 3 minutes until the onion is soft.
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Stir in garlic powder and chili powder. Reduce heat to low.
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Add pinto beans and broth, and cook for 5 minutes.
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Mash beans with a potato masher or the back of a fork.
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Serve hot.
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Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be Creative!
Add to enchiladas or quesadillas. Serve as a side dish topped with fresh, washed, chopped cilantro and cheese or rolled into tortillas.
Nutrition Facts |
|
|---|---|
|
4 Servings per container |
|
Amount Per ServingCalories 130 |
|
| Total Fat 4g | 5% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 410mg | 18% |
| Total Carbohydrates 19g | 7% |
| Dietary Fiber 5g | 18% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 6g | 12% |
| Vitamin D 0mcg | 0% |
| Calcium 60mg | 4% |
| Iron 2mg | 10% |
| Potassium 364mg | 8% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.