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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 2 cups cooked pinto beans, drained
- 1/2 small onion, finely chopped (about 1/4 cup)
- 2 tablespoons bean cooking liquid or water
- 1 to 2 jalapeno peppers to taste, seeded and minced (see note)
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- Shredded Monterey Jack regular, light or jalapeno cheese (optional)
- Tortilla chips
Method
- In a small saucepan, mash the beans with the onion, liquid, jalapeno peppers, chili powder, salt, and cumin, then warm over low heat.
- Place into a ramekin or other bowl.
- Serve at room temperature or slightly warmed.
- If desired, top with cheese and broil for 2 minutes, until the cheese melts, before serving with tortilla chips.
- note: Be sure to wash your hands after handling jalapeno peppers.
- The peppers volatile oils could burn your skin or eyes.
