Ingredients30 m servings 112 cals
- Heat olive oil in a nonstick pan; cook and stir red onion, cilantro, garlic, and chili powder until onion is softened, about 5 minutes.
- Cook and stir pinto beans and about 2/3 cup chicken broth into onion mixture until heated through, about 5 minutes. Mash pinto beans with the back of a spoon. Add remaining chicken broth and simmer until desired consistency.
Per Serving: 112 calories; 6.2 g fat; 11.3 g carbohydrates; 3.4 g protein; 1 mg cholesterol; 379 mg sodium. Full nutrition
ReviewsRead all reviews 4
I did not add the full amount of chicken broth, I mashed the pinto beans until they were the consistancy I was looking for. There was a little too much chili powder for us, when I make this agai...
Very good, we enjoyed these! I think next time I'll add some minced jalapeno.
Good recipe! I added some salt and a little lime juice. Also threw in some whole black beans and topped each serving with shredded pepper jack.