Unlike the mush of brown on your plate at the restaurant, these beans have color, texture, and FRESH ingredients! Literally as easy as 1-2-3! Feel free to top with cheese or cilantro!
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; protein 3.4g; carbohydrates 11.3g; fat 6.2g; cholesterol 1mg; sodium 379.2mg.