1 tablespoon olive oil

1 cup onion, chopped 

1 clove garlic, minced

1 tablespoon chili powder 

1 teaspoon cumin

2 (15-oz) cans Pinto or black beans, rinsed and drained

1 cup peppers: green, yellow, orange, or red. Can add or substitute can of green chilis, drained.

1 cup fresh or canned tomatoes, diced

2 tablespoons minced cilantro

Salt to taste

Optional: Shredded cheddar cheese, sour cream

1. In a medium skillet sauté onion in olive oil until tender. Add garlic and spices. Simmer for a minute. 

2. Add drained beans and peppers. Simmer for 5 minutes, or until thoroughly heated.  

3. Add tomatoes and simmer for another 5-10 minutes. Mash the beans in the pan, if desired. 

4. Top with cilantro. ENJOY! 

© Mary Hunt

2/22/24