Ingredients: 2 Cans Pinto Beans, 14 oz. each or 3 Cups Simple Pinto Beans, strained 4 Tbs. Minced Onion 4 tsp. Oil, olive or canola 1 Tbs. Ground Cumin 6 Tbs. Salsa, any kind you like, jarred, deli case, scratch recipe like my Chipotle
Gather and measure all ingredients.
The salsa in this photo is from a great Mexican grocery store here in California called Cardenas. Possibly the best grocery store in the world.
Continue to smash the beans until most of them are broken up.
Note: The back of the spoon works well; some people use the bottom of a coffee mug.
Add salsa to the pan and mix well.
You can continue to cook the beans for a few more minutes.
Remove pan from heat and serve.
Cool down extra beans and refrigerate until needed.
Great to have on hand; they microwave well.
I like to make tacos on these small corn tortillas.
Just spread some beans over the hot tortilla and garnish with chopped tomato, diced avocado, more salsa and whatever else you have on hand.
Cooking Class Tip:
Score avocado by cutting across & up and down.
Use a spoon to remove the diced avocado and place over the beans.
New Taste Thinking:
This is my all time favorite 10 minute quickie lunch. As you can see, the recipe uses some manufactured foods like corn tortillas, canned beans and grocery store salsa. The point in bringing this up is that there are distinctions between manufactured foods that are full of preservatives and artificial flavors and manufactured foods that contain a few easy to understand ingredients.
