Cost/Serving: $0.32
Yield: [4 servings] / Serving Size = ½ cup
Ingredients:
Directions:
Yield: [4 servings] / Serving Size = ½ cup
Ingredients:
1 tablespoon vegetable oil
½ onion, diced
1/8 teaspoon garlic powder
1 teaspoon chili powder
1 (15 ounce) can pinto beans, drained and rinsed
2/3 cup broth (chicken or vegetable)
Directions:
1. Drain and rinse the beans.
2. Collect, dice, and measure all ingredients before starting to prepare the recipe.
3. Heat oil in a large skillet over medium heat. Add onion, and cook for about 3 minutes until the onion is soft.
4. Stir in garlic powder and chili powder. Reduce heat to low.
5. Add pinto beans and broth, and cook for 5 minutes.
6. Mash beans with a potato masher or the back of a fork.
7. Serve hot.
8. 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.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.