Ingredients
- 2 tablespoons canola oil
- 2 garlic cloves, peeled
- 2 (15 ounce) cans pinto beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1/2 lime, juiced
Directions
Heat canola oil in a heavy skillet over medium heat.
Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
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Smash garlic cloves in skillet with a fork.
Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
