2 cups pinto beans, rinsed and drained,no salt added
1 small shallot , or 1/4 red onion
1 tbsp light oil
1 clove garlic, grated
2 grinds black pepper
1 tsp dried parsley
4 oz vegetable broth , or water
4 oz Mexican cheese blend, shredded
Saute your shallot or onion in oil until soft.
Add garlic and heat through.
Add beans, pepper, and parsley and using a potato masher, mash beans to the consistency of your liking.
If you like them creamier, wait until the end and put in the food processor.
Add broth or water and cook about 5 minutes.
Sprinkle with cheese.
Sugar: 1g
:
Calcium: 120mg
Calories: 134kcal
Carbohydrates: 13g
Cholesterol: 13mg
Fat: 6g
Fiber: 4g
Iron: 1mg
Potassium: 225mg
Protein: 7g
Saturated Fat: 3g
Sodium: 159mg
Vitamin A: 136IU
Vitamin C: 1mg
