“The Lord is my strength and my shield. ” – Psalm 28:7
Pinto beans simmered with garlic, onion, jalapeño, and Southwest spices, then mashed with pepper jack until creamy and rich. The Tex-Mex side dish that earns the rest of the plate.
Ingredients
- 3 cups cooked pinto beans with broth
- 2 Tbsp butter or bacon grease
- 2 cloves garlic, minced
- ¼ cup diced onion
- 1 small jalapeño, finely diced
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded pepper jack or Mexican blend cheese
- ¼ cup reserved bean broth
- 2 Tbsp chopped cilantro (optional)
Instructions
Heat butter or bacon grease in a skillet over medium heat. Add garlic, onion, and jalapeño.
Sauté until softened and fragrant. Stir in cooked pinto beans.
Mash beans until mostly smooth. Add reserved broth gradually to reach a creamy consistency.
Season with chili powder, smoked paprika, coriander, salt, and pepper. Stir in shredded cheese until melted and smooth.
Cook 5 to 7 minutes, stirring often. Garnish with cilantro if desired.
Serve warm with tortilla chips or tacos.
Nutrition
Nutrition (Per Serving – ½ cup) Calories: 215 | Fat: 10g | Sat Fat: 5g | Carbs: 26g | Sugar: 1g |